Simple, 4-Ingredient Beef Jerky [Paleo Recipe]

Posted on September 28, 2016 by PBC Admin | 0 Comments

Paleo Beef Jerky, 4 Simple IngredientsComing up with creative (and not boring) paleo snacks can be a big challenge, especially if you're going on the road and you can't pack a huge cooler. Have you ever tried to find a quick, paleo-compliant meal at an airport? It usually can't be done.

Fortunately, with the invention of meat drying came the opportunity to make healthy food portable. The Native peoples of North America learned to dry lean meat with smoke and sun until it could be pounded into a powdery consistency. The meat was then mixed with melted fat or grease from animals and sometimes dried berries. This tasty and high-energy meal was called "pemmican," and it allowed for long-term storage of summer food abundance, as well as easy portability of calories.


A few simple ingredients to make your own jerky!

Paleo Beef Jerky in a Porcelain Bowl

There isn't any meat-pounding or fat-mixing involved in this recipe, adapted from America's Test Kitchen's Paleo Perfected cookbook, but it is an easy and quick way to create a portable paleo snack. This paleo beef jerky recipe is designed to be simple with only four ingredients. You can create your own unique flavors by adding or altering the spices listed here.

Try adding ground coriander, black pepper, crushed red pepper, or any other delicious seasoning combinations that might be your personal favorites. The key is to ensure the meat has enough time to "soak up" the flavor before popping the jerky into the oven or dehydrator. You could add wet ingredients, too, like paleo ketchup, coconut aminos, or dijon mustard, but you might have to increase the drying time to make up for the additional moisture.



Easy-peasy paleo jerky made at home!

You may think it takes a lot of time and effort to make beef jerky at home, but it is surprisingly easy and fast. The trick to slicing flank steak without breaking your knife (or your hand) is to put your thawed flank steak into the freezer for 15-30 minutes before you cut it. This firms up the meat enough that it slices much more easily than if you were to pull it out of the refrigerator.

Safety tip! When drying meat at low temperatures you should always follow recommended temperature and drying times to ensure that all pathogens are destroyed.

Simple, 4-Ingredient Paleo Beef Jerky

Paleo Beef Jerky with Salt and Pepper

Paleo, gluten free, dairy free, and refined sugar free

Makes approximately 8 oz. dried beef jerky

Recipe adapted from America's Test Kitchen


  • 1 lb. flank steak
  • 2 Tablespoons maple sugar
  • 1 Tablespoon sea salt
  • 1 Tablespoon paprika


  1. Place flank steak in the freezer for 15-30 minutes to harden it. Remove from freezer and slice thinly against the grain (about 1/8th to 1/4 inch slices).
  2. In a large bowl, mix together maple sugar, sea salt and paprika.
  3. Add sliced flank steak to spice mixture and toss well to coat meat.
  4. Cover bowl and place it in the refrigerator for 12-24 hours.
  5. For oven preparation: Remove bowl from refrigerator and lay beef slices on wire racks positioned on cookie sheets. Bake at 225 degrees F for 2 hours.
  6. For food dehydrator: Remove bowl from refrigerator and lay beef slices on dehydrator racks. Dehydrate at 155 degrees for 4 hours.
  7. Jerky is done when it is dry, but not too touch. Do not over bake/dehydrate or you will get crunchy jerky.
Baking times may vary:
  • Oven: 225*F for 2 hours
  • Food dehydrator:  155*F for 4 hours

Jerky can be stored at room temperature for several weeks, but it will last longer when stored in the refrigerator or freezer. It's always a great idea to make a large batch and have it on hand - just in case!

Take a gander at Paleo Baking Company's products and other paleo recipes!

Paleo Beef Jerky Pinterest

Posted in gluten free, grain free, paleo, recipe, soy free



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