📝 About This Recipe
Experience the primal satisfaction of a snack that honors the quality of grass-fed beef without the interference of refined sugars. This Paleo-friendly jerky relies on a sophisticated blend of coconut aminos, liquid smoke, and warm spices to create a savory, umami-rich profile that rivals any commercial brand. It is the ultimate high-protein fuel for hikers, athletes, and anyone seeking a clean, nutrient-dense treat that celebrates the natural depth of game meats.
🥗 Ingredients
The Meat
- 2 pounds Grass-fed Beef Eye of Round or Top Round (trimmed of all visible fat)
The Umami Base
- 2/3 cup Coconut Aminos (a soy-free, sugar-free alternative to soy sauce)
- 2 tablespoons Apple Cider Vinegar (raw and unfiltered)
- 2 teaspoons Liquid Smoke (hickory or mesquite flavor)
- 1 teaspoon Fish Sauce (adds deep savory notes without tasting fishy)
The Spice Blend
- 1 tablespoon Smoked Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle heat)
- 1/2 teaspoon Ground Ginger
👨🍳 Instructions
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1
Place the beef in the freezer for 45-60 minutes. This firms up the muscle fibers, making it much easier to slice into uniform, thin strips.
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2
While the meat chills, whisk together the coconut aminos, apple cider vinegar, liquid smoke, fish sauce, and all the spices in a large glass bowl or a gallon-sized heavy-duty zip-top bag.
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3
Remove the beef from the freezer. Using a very sharp chef's knife, slice the beef against the grain into strips approximately 1/8-inch to 1/4-inch thick for a tender chew.
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4
Submerge the beef strips into the marinade. Massage the bag or stir the bowl thoroughly to ensure every surface of the meat is coated.
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5
Seal the container and refrigerate for at least 12 hours, though 24 hours is ideal for maximum flavor penetration and tenderization.
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6
When ready to dry, preheat your dehydrator to 160°F (71°C). If using an oven, set it to its lowest possible setting (usually 170°F) and prop the door open slightly with a wooden spoon.
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7
Line the bottom of your oven or dehydrator with foil to catch any drips. Remove the beef from the marinade and pat each strip dry with paper towels to remove excess moisture.
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8
Arrange the strips on the dehydrator trays or oven racks in a single layer, ensuring they do not overlap or touch, which allows for proper airflow.
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9
Dehydrate for 6 to 8 hours. Start checking the texture at the 5-hour mark. The jerky is done when it bends and cracks but does not snap in half.
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10
Remove a piece and let it cool for 5 minutes to check for doneness; jerky will firm up significantly as it cools.
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11
Once finished, blot any beads of oil from the surface with a clean paper towel and allow the jerky to cool completely at room temperature.
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12
Store the finished jerky in an airtight container or vacuum-sealed bag. It will keep for 1-2 weeks at room temperature or up to 2 months in the refrigerator.
💡 Chef's Tips
Slicing against the grain results in a 'tender' chew, while slicing with the grain results in a 'tougher' traditional chew. Always trim as much fat as possible; fat does not dry out and is the primary cause of jerky going rancid quickly. If using an oven, use wire cooling racks placed on top of baking sheets to ensure air circulates under the meat. Don't skip the patting dry step; removing excess surface moisture significantly reduces the drying time and improves texture. For an extra kick, add a teaspoon of red pepper flakes or increase the cayenne pepper in the marinade.
🍽️ Serving Suggestions
Pair with a handful of raw macadamia nuts or almonds for a complete Paleo snack. Serve alongside crisp celery sticks and sugar-free almond butter. Enjoy with a cold glass of sparkling water infused with lime and mint. Chop into small bits and use as a high-protein salad topper instead of bacon. Pack it in your bag for long hikes or post-workout recovery fuel.