Paleo Beef Jerky…salty, meaty and chewy.
It’s beef jerky, of course, and we all seem to love it. 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).
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. Directions are below.
Ingredients for the Paleo Beef Jerky:
- 1 pound (500 grams) lean London broil or top sirloin (grass-fed if you can find it)
- 1 bottle coconut aminos (I used ~half the bottle or 4 oz, found in the vinegar section of the market)
Equipment to Make the Paleo Beef Jerky:
- Large ziploc bag
- 2 cooling racks (you need something to elevate the jerky so that it dries on both sides)
- 2 baking sheets
- Aluminum foil or parchment paper
Directions for the Paleo Beef Jerky:
1. 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.
2. 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 1/8″ thickness and as consistent as possible.
3. Throw the pieces in a large plastic bag and pour about 1/3-1/2 cup of the coconut aminos into the bag.
4. BE PATIENT and let marinate it for a few hours (or overnight). Trust me…it’ll taste better.
5. To dehydrate (jerkify), 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.
6. Place jerky on the racks, leaving a little space between.
7. Bake for at least two 2 hours (checking frequently) or until it is, well, jerky-like! You want it to be dry.
8. Store in an airtight container. I put mine in the fridge so it’ll keep even longer.
So, as you can see, stupid-easy…you just need some patience. 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 jalapenos, 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!If you'd like to share my recipes or photos on your blog, please use the contact form to send me a message first! PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.