Paleo Beef Jerkey Recipe

Name: Paleo Beef Jerkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Grassfed Beef (such As London Broil, Top Round, Flank Or Sirloin); 1/4 cups Apple Cider Vinegar; 1/4 cups Pure Maple Syrup; 1/4 cups Coconut Aminos; 1/4 cups Brown Mustard; 2 Tablespoons Fish Sauce; 1 Tablespoon Liquid Smoke; 2 Tablespoons Garlic Powder; 2 Tablespoons Onion Powder; 1 Tablespoon Pepper; 1 Tablespoon Chili Powder; 1 Tablespoon Salt

Servings: persons

2 pounds Grassfed Beef (such As London Broil, Top Round, Flank Or Sirloin)
1/4 cups Apple Cider Vinegar
1/4 cups Pure Maple Syrup
1/4 cups Coconut Aminos
1/4 cups Brown Mustard
2 Tablespoons Fish Sauce
1 Tablespoon Liquid Smoke
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
1 Tablespoon Pepper
1 Tablespoon Chili Powder
1 Tablespoon Salt

1
Place your beef in the freezer for about 90 minutes and then cut it into 1/4 inch thick strips going against the grain.
2
Mix all of the remaining ingredients together in a bowl to make the marinade.
3
Add the meat to the bowl and mix well to cover everything completely with the marinade.
4
Place in the refrigerator for 12-24 hours stirring a few times to get every strip coated.
5
Heat your oven or smoker to 150 F. If using an oven, line the bottom with aluminum foil.
6
Lay your beef strips down flat directly on the oven racks or smoker grill.
7
You want to spread the strips out evenly and flat so they dry out evenly.
8
If using an oven, prop the door open with a wooden spoon or other device while cooking for air circulation.
9
At 1/4 inch thickness, it will take 7-8 hours total to dry out your jerky at around 150 F. Total cooking time depends a lot on the size and thickness of your strips so adjust accordingly and check it after about 4 hours to see how things are looking.
10
Your jerky will be done when it is dry enough that you can rip off a piece easily but not so dry that it snaps when you bend it.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds Grassfed Beef (such As London Broil, Top Round, Flank Or Sirloin), 1/4 cups Apple Cider Vinegar, 1/4 cups Pure Maple Syrup, 1/4 cups Coconut Aminos, and more.

Yes, Paleo Beef Jerkey falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paleo Beef Jerkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions