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Paleo Beef Jerky

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. 
Prep Time10 mins
Cook Time12 hrs
Total Time12 hrs 10 mins
Course: Snack
Author: Jean Choi


  • 2-3 lbs chuck roast (or any other lean beef cut)
  • 1/2 cup coconut aminos
  • 1/4 cup apple cider vinegar
  • 1 tbsp raw honey
  • 1 tbsp sea salt
  • 1 tsp black pepper (omit for AIP)
  • 1 inch fresh ginger, grated (omit if you don't like ginger!)


  • 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.


The dehydrating time may vary according to the thickness of the beef, your oven temperature, and the moisture level.