Homemade Beef Jerky (Grain-Free, Paleo)

Homemade Beef Jerky | Deliciouslyorganic.net #grainfree #paleo

Memorial Day weekend arrives in just a few days! Kids are getting out of school, so summer vacations can’t be far behind. In our family, we like to take road trips. We pack a trip bag full of books, games, a camera, binoculars (the kids especially love these) and of course, lots of good food. I have my mainstays like homemade Larabars, hard-boiled eggs, fruit, cheese, homemade crackers, and graham crackers. This week I decided to test some homemade beef jerky for our upcoming trip. It’s so easy, I don’t know why I haven’t made it before. You simply slice up some meat, marinate, and dehydrate in the oven.

Like it spicy? Add some black pepper or cayenne. Sweet? Add some extra honey. Ginger, garlic, lime – the possibilities are endless. Now all you need is a destination.

Homemade Beef Jerky | DeliciouslyOrganic.net #grainfree #paleo


Homemade Beef Jerky (Grain Free, Paleo)

Serving Size: Makes 1 pound of jerky. About 25 pieces.

Homemade Beef Jerky (Grain Free, Paleo)

This recipe is very mild and kid-friendly. If you like it spicier you can season the meat with extra black pepper before putting it in the oven.


    For the meat:

  • 1 pound brisket, skirt steak, or bottom round
  • For the marinade:

  • 1/4 cup fermented tamari or coconut aminos
  • 3 tablespoons raw honey
  • 3/4 teaspoon garlic powder

  • 3/4 teaspoon ground ginger

  • 1/2 teaspoon freshly ground black pepper


Place the meat in the freezer for 30 minutes (to make it easier to slice). Remove the steak from the freezer and slice into 1/4-inch thick slices. Place the meat slices in a large baking dish (such as 11x7-inch). Whisk tamari, honey, garlic, ginger, and black pepper in a small bowl. Pour sauce over meat, cover and marinate in the refrigerator for 6-8 hours.

Preheat oven to 200ºF and adjust rack to middle position. Set 2 cooling racks on top of 2 large, rimmed baking sheets. Remove the beef from marinade and pat dry. Arrange the beef on the racks, leaving 1/4-inch between slices. Bake for about 4 hours, until jerky is firm and almost completely dry but still chewy. Cool completely. Store in the fridge for up to 2 weeks.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!


Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!


  1. It would just so have it that my husband mentioned making jerky to me the other day. We recently bought a beast between a number of family members so there is a freezer of meat just waiting for him to do something with it and jerky would be an ideal snack for him. This recipe looks right up his ally.

  2. Karen

    Yahoo, finally beef jerky without all the additives. I made this last week and my son LOVED it! I used tri-tip and my butcher even sliced it up for me, he offered, it was much more thinly sliced than I could have done on my own :o). This was probably one of the easiest snacks I’ve made in a long time. Thank you!

  3. I have three boys and they just discovered beef jerky this year – but the only kind I was willing to buy is so expensive. They are going to be thrilled when I make this and it will be nice to have it for back to school too! Thanks!

  4. Kristy Hawkins

    I’ve tried this once before with top round and it turned out incredible!My husband and oldest son fought over the last piece! I’m trying it again today with a London Broil and deer backstrap. I added red pepper flakes and a couple dashes red pepper to the deer meat.The marinade smells so yummy! Hope they turn out as good as last time!

  5. Dawn

    Hi there – I was wondering if it was a must to use fermented soy/tamari instead of regular (or are they all fermented?). This looks perfect to have as a snack for our upcoming vacation :)

  6. Karen

    I picked up a few extra pounds of grass fed ground beef at the market, it was on sale, cheap and fresh. So, I decided to try to make ground beef jerky. Using your basic recipe for the marinade and adding a little extra pepper, I let it marinate over night. It turned out amazingly delicious. I used my tortilla press to flatten out little balls of beef (between sheets of plastic bag) so they are about 3 inch rounds of jerky. I then cooked at 170 degrees for 2 hours on racks as described in your recipe. Awesome!


  1. […] Sliced organic meats (if you can’t find organic try to find meats without preservatives. Especially nitrates) A variety of cheese: raw cheddar, Monterrey Jack, and mozzarella Cucumbers Carrots Homemade Ranch, for dipping Fruits, of all kinds Homemade hummus Yogurt Granola Nuts – pecans, almonds, cashews Frozen berries Whole wheat tortillas Whole wheat bread (If I don’t make it homemade I prefer sprouted wheat or sourdough) Organic corn chips Olive oil potato chips Organic fruit leather (Trader Joe’s also carries a great variety) Hard-boiled eggs Canned tuna Homemade Beef Jerky […]

Leave a Comment

Your email address will not be published. Required fields are marked *