Making jerky at home may sound complicated but it couldn’t be easier with this delicious gluten free and Paleo Beef Jerky made in the oven! They are a perfect on-the-go snack.
There was a point in my life when I didn’t like beef jerky. I was clearly insane. I just didn’t like the way they smelled, so I decided I won’t like them. I honestly thought they smelled like dog food, which isn’t a too weird of a thought since many dog treats are made from dried meats. It wasn’t until I tried some good quality beef jerky at a farmers market in NYC that I was totally hooked. It’s a perfect snack anytime, and so portable for hiking, on flights, road trips, anywhere.
It was shortly after this newfound respect for beef jerky that I saw how difficult it was to find quality store-bought jerky without harmful ingredients like gluten, soy, and tons of sugar. And when you do find one that’s acceptable, you have to pay an arm and a leg for a teeny tiny package fit for a toddler. No thanks, I’d rather not.
So I recently made some of my own and it turned out really really well. I used chuck roast but you can use any type of lean beef. A great trick to easily getting really thin slices is to freeze the meat for about 30 minutes before cutting into them.
Check if they are finished by taking a piece, squeezing it, and then bending it. It should be firm and dry, and bend without breaking off. These will last for months if you keep them in an airtight container in the fridge. It’s a perfect snack, or a meal replacement when you are in a bind!
Paleo Beef Jerky
- Put the beef in the freezer for 30 minutes. This allows for easy, thin slicing!
- Take out the partially frozen beef and slice thinly as you can against the grain, about 1/8 inch in width.
- Combine the rest of the ingredients in a glass container or a ziplock bag.
- Whisk the mixture until the salt is dissolved and everything is combined.
- Add beef to the marinade, toss, and refrigerate for 8-12 hours, turning halfway.
- Preheat oven to 145 degrees F, or its lowest setting.
- Drain and discard the marinade, and arrange the beef slices in a single layer on a baking rack over a baking dish, so it can catch any drippings.
- Dehydrate in the oven for 10-12 hours with the oven slightly ajar for better circulation.
- The jerky is done when the strips are dry and firm, but bends without snapping off.
- To keep it fresh for a few months, store in an airtight container in the refrigerator.
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