Beef Jerky

This beef jerky is deeply savory, lightly smoky, and pleasantly peppery, with a concentrated beef flavor and a satisfying chew. Oven-dried at low heat, it delivers the classic snack texture while keeping the ingredient list clean and paleo-friendly.

Safety Warning

For food safety, dry the beef until fully dehydrated with no moist interior spots, cool completely before storage, and refrigerate the finished jerky. Homemade jerky is safer when kept chilled and eaten within 1 week.

Nutrition · per serving

319kcal

49gProtein

7gCarbs

10gFat

1gFiber

2 servings

Ingredients

7 items

Beef and marinade

beef sirloin, very lean500 g

coconut aminos80 ml

apple cider vinegar15 ml

garlic powder4 g

smoked paprika4 g

black pepper, freshly ground3 g

fine sea salt4 g

Tips

•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.

Steps

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.
500 g beef sirloin, very lean
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.
500 g beef sirloin, very lean
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.
80 ml coconut aminos15 ml apple cider vinegar4 g garlic powder4 g smoked paprika3 g black pepper, freshly ground4 g fine sea salt
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.
500 g beef sirloin, very lean80 ml coconut aminos15 ml apple cider vinegar4 g garlic powder4 g smoked paprika3 g black pepper, freshly ground4 g fine sea salt
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.
500 g beef sirloin, very lean
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.
500 g beef sirloin, very lean
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.

Origin & History

Beef jerky has deep roots in North and South America, where Indigenous peoples preserved thin strips of meat by salting and drying them for travel and storage. Modern American jerky evolved from these preservation techniques and is now commonly seasoned with smoky, savory marinades. Paleo-style versions adapt the method by avoiding soy sauce, sugar, and artificial additives.

american beef paleo jerky oven-dried high-protein

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Steps

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.

500 g beef sirloin, very lean

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.

500 g beef sirloin, very lean

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.

80 ml coconut aminos15 ml apple cider vinegar4 g garlic powder4 g smoked paprika3 g black pepper, freshly ground4 g fine sea salt

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.

500 g beef sirloin, very lean80 ml coconut aminos15 ml apple cider vinegar4 g garlic powder4 g smoked paprika3 g black pepper, freshly ground4 g fine sea salt

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.

500 g beef sirloin, very lean

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.

500 g beef sirloin, very lean

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.

Origin & History