Paleo Beef Jerky is the perfect salty, meaty and chewy snack. I’m showing you how to make it at home in this post.
Watch my cooking show episode for Paleo Beef Jerky here:
We all seem to love beef jerky. What I don’t love is 1) the price and 2) all the other chemicals and crap they put in it. With that in mind, I did a little research and made this simple recipe (and if you were wondering, it is Whole30-approved).
Ingredients for Paleo Beef Jerky
The coconut aminos really are the key to the flavor (plus, it’s not soy-based and has a lot less sodium than soy sauce and is devoid of gluten unlike tamari).
You can certainly use a dehydrator (like this one) to make your jerky, but you can still make it in the oven if you don’t have one. You’ll just thinly slice the meat, soak in the marinade, and dry it in the oven.
It may not taste like the overly salty jerky you are used to, but I promise it’s so much better (and cheaper!). You could definitely mix it up by adding some chopped jalapeños, garlic, or crushed black pepper into the marinade to. Check out this version from The Food Lovers Kitchen (with garlic and smoky chipotle) and this one from my good pal Jen’s Gone Paleo (with a hint of sweetness from apple juice). Enjoy!
Paleo Beef Jerky (Gluten-Free, Whole30)
Paleo Beef Jerky is the perfect salty, meaty and chewy snack. I'm showing you how to make it at home in this post. Gluten-free and whole30.
- 1 lb London broil or top sirloin
- 4 oz coconut aminos
- Large ziploc bag
- 2 cooling racks you need something to elevate the jerky so that it dries on both sides
- 2 baking sheets
- Parchment paper
- Trim all visible fat from the meat. Throw the whole steak in the freezer for 30-45 minutes. You want to firm up the meat (ha!) before you slice it.
- Remove from the freezer and use a sharp knife to cut the steak against the grain (so it’s not as tough) and on the bias (diagonally, so you get wider pieces). You want the pieces to be less than ⅛″ thickness and as consistent as possible.
Throw the pieces in a large plastic bag and pour about 4 ounces of the coconut aminos into the bag.
- BE PATIENT and let marinate it for a few hours (or overnight). Trust me…it’ll taste better.
To dehydrate, set your oven to 200 degrees. Line two baking sheets with aluminum foil. Place the racks on top (again, you want to leave the jerky exposed to air on both sides). I used cooling racks intended for baking.
- Place jerky on the racks, leaving a little space between.
- Bake for at least two 2 hours (checking frequently) or until it is, well, jerky-like! You want it to be dry.
Store in an airtight container in the fridge for up to a week.
My recipes are all in a meal planner. Check it out!