Beef Jerky

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Beef Jerky Recipe: Paleo and Gluten Free

Beef jerky is one of my favorite snacks, but it’s very difficult to find commercial beef jerky that isn’t made with soy sauce and sugar. Most beef jerkies contain quite a few carbs per serving, in addition to an insanely high amount of sodium. This homemade beef jerky is not only tastier than commercial versions, it’s also made with no soy sauce and no sugar.

It’s a very simple, easy beef jerky recipe that doesn’t even require marinating the beef prior to drying it in the oven. It’s so good, I now make it once a week for our family of four, and it doesn’t even last an entire week. The only drawback to this homemade beef jerky: it should be kept in the fridge (although placing it in a ziploc bag and carrying around for an hour or two before you eat it is probably fine).

Beef Jerky
Prep and Cool time
Cook time
Total time
Recipe type: Gluten-Free, Low-Carb, Primal/Paleo, Snacks
Yield: 8 servings
  • 1.5 lb. skirt steak (or flank steak)
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • ½ teaspoon black pepper
  1. Preheat oven to 225 degrees F. Line two large baking sheets with parchment paper.
  2. Unfold the skirt steak and place it on a cutting board. Using a sharp knife, cut the beef crosswise, against the grain (so that you sever the tough, thin fibers that you can see on the steak) into 2-inch-wide strips.
  3. You want the strips to be no more than ⅛-inch thick, so if they are thicker, slice each strip into two thinner, ⅛-inch-thick strips. This is not too hard to do, but if you want to make it even easier, place the beef strips in the freezer for 20 minutes before slicing them thinner.
  4. Place the beef strips in a large bowl, add the spices and toss with your hands until thoroughly coated.
  5. Use a meat pounder to pound the strips so that they are thinner and more even in thickness.
  6. Arrange the beef strips on the two baking sheets, not touching each other. Bake 3 hours, rotating the position of the baking sheets midway, until beef is browned and dry.
  7. Remove to a cooling rack placed on a tray or on foil (to catch any drips). Allow to cool and dry about one hour before enjoying. Refrigerate any leftovers - they're delicious straight out of the fridge.
Adapted from Julia.
Nutrition Per Serving
Serving size: 1.5 oz; Calories: 109; Fat: 4g; Carbohydrates: 0g; Sugar: 0g; Sodium: 469mg; Fiber: 0g; Protein: 16g

Beef Jerky Recipe

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