Beef Jerky

Ingredients

Instructions

1. 1

   Place the beef sirloin in the freezer for 20 minutes to firm it slightly; this makes it much easier to slice cleanly and evenly. Meanwhile, line 1-2 wire racks or oven racks with drip trays underneath and preheat the oven to 90°C using convection if available.

2. 2

   Trim away any visible surface fat and silver skin from the beef, since fat can turn rancid and chewy in jerky. Slice the meat into strips 4-5 mm thick, cutting with the grain for a chewier jerky or across the grain for a more tender bite.

3. 3

   In a bowl, mix the coconut aminos, apple cider vinegar, garlic powder, smoked paprika, black pepper, and fine sea salt until the spices are evenly dispersed.

4. 4

   Add the sliced beef to the marinade and toss thoroughly so every strip is coated. Let it marinate for 15 minutes at room temperature, turning once halfway through for even seasoning.

5. 5

   Lift the beef from the marinade and pat the strips very dry with paper towels; removing surface moisture speeds drying and improves texture. Arrange the strips in a single layer on the racks, leaving space between them so air can circulate freely.

6. 6

   Dry the beef in the oven for about 25 minutes, then flip the strips and continue drying for 10-15 minutes more, checking often near the end. The jerky is done when it looks dry and darkened, bends without snapping immediately, and no wet spots remain in the center when a thicker piece is bent.

7. 7

   Cool the jerky on the racks for 5 minutes before serving or storing. For the best shelf life, let it cool completely before transferring to an airtight container.

Nutrition per serving

Notes

• •Using very lean beef is essential; any excess fat shortens storage life.
• •If your oven runs cool or does not have convection, the drying time may increase by 10-20 minutes.
• •For extra smoky flavor without non-paleo additives, add a pinch more smoked paprika rather than liquid smoke.
• •Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer keeping.

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