If you have been looking for the best homemade paleo beef jerky, then you came to the right place. This recipe does not contain all of the taboo ingredients that normally flavors most beef jerky recipes. In this recipe, coconut aminos are used in place of soy sauce, and it is flavored with a just the right amount of spices. Check out the recipe below and don’t forget to share this delicious and simple paleo recipe with your friends!

Here’s a great Paleo Worcesthire Sauce recipe from PaleoLeap.com

Paleo Beef Jerky Recipe
Yields 2
Homemade beef jerky without the wheat. This recipe makes beef jerky just as good as your favorite store bought version, and it is better for you.
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Prep Time
1 hr 20 min
Cook Time
4 hr
Prep Time
1 hr 20 min
Cook Time
4 hr
Ingredients
  1. Top round roast - 2-3 pounds
Marinade
  1. Coconut aminos - 2/3 cup
  2. Water - 1/3 cup
  3. Paleo Worcestershire sauce - 1/4 cup
  4. Liquid smoke - 1 Tbsp
  5. Garlic powder - 1 Tbsp
  6. Onion powder - 1 Tbsp
  7. Ground cayenne pepper (optional) - 1/2 tsp
Instructions
  1. To enable you to make thin slices, place your roast in the freezer for one hour. Sharpen your sharpest chef's knife.
  2. While meat becomes firm, whisk together all marinade ingredients in a large bowl or lidded container. (I use glass Snapware.)
  3. When meat is ready, use the sharp knife to trim off any excess chunks of fat on the surface of the meat. Then slice the meat across the grain in very thin slices. If the slices are really big, cut them to a more snackable size, keeping in mind that they will shrink up in the dehydrator. As you slice the meat, put it in the marinade.
  4. When all of the meat is sliced, either gently toss the meat with the marinade, or securely cover the bowl and shake it to evenly distribute the marinade on the meat. Refrigerate, covered, for six hours or overnight, shaking occasionally.
  5. Before you are ready to dehydrate the meat, pour it into a collandar and rinse with warm water. Transfer the meat to the dehydrator and arrange in a single layer. I usually use two or three trays for one roast.
  6. Sprinkle with red pepper flakes or freshly ground black pepper, if desired. For a milder jerky, omit this step.
  7. Check your dehydrator for the proper temperature setting for jerky and set the dial to that temperature. Mine is 160°F. Dehydrate for about four hours or until the meat develops a crust that cracks when bent. It may take a couple of tries to determine the texture you like best.
  8. Store in the refrigerator in an airtight container lined with paper towels to absorb any excess moisture. Jerky can be stored for several weeks.
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Recipe submitted by the always awesome Paleo Table. 
 
Scope them out for great paleo resources, meal plan ideas, and tasty recipes!