Beef Jerky

prep:30 minutes
cook:3 hours to 4 hours
ready in:3 hours and 30 minutes to 4 hours and 30 minutes
Difficulty
**---
Show nutritional information
  • Serves: 2-3 lbs
  • Calories: 1895
  • Total Fat: 34g
  • Total Carbohydrate: 67g
  • Protein: 277g
LoadingAdd to myKitchen

Yield: 2-3 lbs

Yield: 2-3 lbsdecrease servingsincrease servings

Ingredients

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Partially freeze meat for 2-4 hours, until mostly solid.
  2. Slice meat into 1/10th inch thickness strips.
  3. Mix the coconut aminos with minced garlic in a bowl.
  4. Toss sliced beef with the coconut aminos and minced garlic.
  5. Marinate jerky from 2-24 hours in refrigerator.
  6. If using alternate spices, evenly coat beef with spices and allow to ‘rest’ in the refrigerator up to 24 hours.
  7. Heat oven to 170 degrees.
  8. If using an oven in place of a dehydrator, set up racks over cookie sheets lined with aluminum foil (for easier cleanup).
  9. Lay strips of beef out on racks, add salt and pepper if desired, and place racks in oven.
  10. Cook at 170 for 3-4 hours.
  11. Thinly sliced meat will take less time, thicker meat will take longer. Closely monitor meat to ensure it doesn’t dry out too much.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Add a Note

My Notes:

Add a Note
Primal Palate Spice Blends

Other recipes you might like

Share a recipe

Upload your own recipes to Primal Palate, and help others find great food on our site,, meal planner and app!

Primal Palate Cooking Channel

    RECIPE REVIEWS

    1. October 23, 2012

      I recently gave this a try after reviewing a few of the major online paleo brands, and it’s pretty damn solid. The only thing I could suggest would be to add more garlic, as it’s delicious. :)

    2. [email protected]
      May 16, 2013

      Any tips on slicing the meat really thin???

    3. Anastassia
      June 27, 2013

      Love you guys!

    4. viribc
      November 21, 2013

      How long can you keep jerky for? I would like to make some but don’t know if I could even do a pound for just myself! Thanks!

      1. November 22, 2013

        Thanks for posting. In most cases it will last a few months, but it always depends on the methods used for making the jerky and even more so on storage. Airtight storage will prolong the life of the jerky.

    5. asrusso
      January 11, 2014

      Do you think the butcher can just slice the steak that thin? (to save a step)

      1. January 16, 2014

        Asrusso: Most butchers are happy to slice meat thinner or to make customer cuts. Just ask.

    6. [email protected]
      November 9, 2014

      An easy way to cut super thin is to just put the meat into the freezer for 30 or 40 mins. It will make the meat very firm but it won’t be frozen which allows you to cut and not worry about it moving to much.

    Write a Review

    You need to be registered and logged in to post a review.