Snack attack! It happens to the best of us. Sometimes, that peckish feeling comes on everyday. The solution? Well, we all have our favorites. Generally, it’s something along the lines of filling, delicious, and easy. Enter paleo beef jerky. When you’re snagging it off the shelves, it can really add up. A bag of the stuff with no sugar or additives can break the bank. This is an easy fix if you make your own at home. Fortunately, it couldn’t be easier. You can make it in the dehydrator or the oven, so no need for fancy equipment. As far as flavoring goes, the sky is the limit. We also threw in a few not-so-beefy jerky recipes if you want to mix it up a bit.
Inspired to try your own recipe? Check out our favorite paleo dressing recipes to use as a marinade.
Paleo BBQ Beef Jerky from Bravo for Paleo
What’s a meaty recipe roundup without a little BBQ action? Forgo the grill on this one while holding onto that sweet taste of summer all year-round. Better yet? This barbeque is easily packed as a quick protein-heavy snack. You can’t say the same for chicken wings, unfortunately. Whip up your favorite paleo-friendly BBQ sauce or buy a bottle and get to it. Flank steak makes the cut which makes this paleo beef jerky recipe both delicious and affordable.
- Grass-fed Flank Steak
- Olive oil
- Paleo BBQ Sauce (we recommend Tessemae’s)
Read the full recipe from Bravo for Paleo here
Salmon Jerky from My Gutsy
Our focus is on the beef today, but this jerky party could use a little variety. What better way to chow down on salmon than in jerky form? If you’re having trouble getting enough seafood in your diet, this snack food could change the game. It’s jam-packed with omega-3’s and vitamin D to make you feel your best. This snack is sealed with a “certified superfood” sticker.
- ½ cup raw apple cider vinegar
- 1 T organic lemon juice
- 2 T coconut aminos
- 1 T paprika
- ½ T onion powder
- ½ T garlic powder
- 1 ½ tsp sea salt
- 1 cup of filtered water
- 14 oz wild salmon (partly frozen)
Read the full recipe at My Gutsy here
Cheap and Easy Beef Jerky from Allergy Free Alaska
The only downside of paleo beef jerky? Well, it’s often suggested that you use a fairly expensive cut of cow. Surely this adds to the taste and texture of the perfect strip of jerky, but there is a way around breaking the bank. This recipe uses lean ground beef, so it’s perfect for making big batches to stow away. After all, you know how quickly a good snack food disappears. A jerky gun will be useful for handling the more delicate mixture of meat.
- 3 pounds ground beef (use 90% lean meat/10% fat or leaner)
- 5 teaspoons garlic powder
- 4 teaspoons onion powder
- 3-4 teaspoons sea salt
- 2 teaspoons ground black pepper
- 1 1/4 cup beef broth
- 1 tablespoon Liquid Smoke
- 2 teaspoons unsulphured molasses
Read the full recipe from Allergy Free Alaska here
Turkey Jerky from Mark’s Daily Apple
Think Thanksgiving in a glass jar (or a plastic bag) – however you might store your snacks. Once again, jerky isn’t limited to just beef. This super simple recipe comes together with just three ingredients. Sure, you could get fancy and use marinades and sauces, but this version lets the taste of quality meat itself shine through. Give credit where credit is due and honor the minimalism. Just ten minutes of prep will yield an awesome, protein-packed treat.
- Turkey breast, about 2 lbs.
- Salt and pepper
Read the full recipe from Mark’s Daily Apple here
AIP-Friendly Beef Jerky from The Paleo Mom
We’re really getting down to basics with this AIP-compliant recipe for paleo beef jerky, folks. Salt is the only flavor a gorgeous cut like London Broil needs to do it justice. Since this cut is so lean, it makes the perfect contender for drying out and snacking on. Himalayan pink salt also offers some bonus nutrition with its high trace mineral content. Keep this recipe on stand-by!
- At least one nice grass fed beef London Broil roast
- Himalayan pink salt
Read the full recipe from The Paleo Mom here
Thai Beef Jerky from Tes At Home
No dehydrator necessary. These luscious paleo beef jerky strips get their texture from the sun. That’s right – all you’ve gotta do is hang these up to dry! The finishing touch? A little deep-frying action for the ultimate crispy, crunchy snack-time fix. Better yet, you can use them as a main protein dish while the meat is still hot. An easy toss-up of salt, white pepper, and crushed garlic paste will give these their distinctive Thai flavor.
- 1 kg round steak- cut into long thin strips
- 1 tsp sea salt
- 1 tsp roughly ground white pepper
- 8 cloves garlic- pounded into rough paste
- Oil for deep frying
Read the full recipe from Tes At Home here
Hot and Spicy Paleo Beef Jerky from The Healthy Foodie
Some people like salty and others like sweet. The most adventurous of the bunch can get down with a whole lotta spice, though. This paleo beef jerky recipe isn’t for the faint of heart. Apple cider and balsamic vinegar tone things down while Dijon, pepper, crushed chili pepper, and chipotle kick it up more than just a notch. Don’t let the long list of ingredients sway you – the flavor is so worth it.
- 1 cup sweet apple cider (or unsweetened apple juice)
- 1/2 cup balsamic vinegar
- 2 tbsp fish sauce
- 1/4 cup Dijon mustard
- 1/4 cup unpasteurized honey
- 2 tbsp liquid smoke
- 2 tbsp freshly cracked black pepper
- 2 tbsp smoked paprika
- 3 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Himalayan salt
- 3 tbsp sesame oil
- 2 tbsp crushed chili pepper
- 2 dried chipotle peppers, chopped
- 1/4 tsp ground clove
Read the full recipe from The Healthy Foodie here
Oven Baked Chinese Pork Jerky from Meatified
One last deviation from the norm here with a pork recipe for the sake of bacon. While this isn’t quite bacon, the crisp texture will give it a similar feeling. The true component that sets this recipe apart? Its flavor! Orange juice, fish sauce, ume plum, and aromatic spices give it that familiar Chinese takeout taste. Let this snack resolve all of your cravings from sweet to salty to the defeated “I just want to order out tonight” feeling.
- 2 lbs (900 g) lean pork, such as tenderloin, sliced ⅛-inch (3 mm) thick
- ¼ cup (60 ml) freshly squeezed orange juice
- 3 tbsp (45 ml) gluten free fish sauce
- 2 tbsp (30 ml) avocado oil
- 2 tbsp (30 ml) ume plum or white wine vinegar
- 6 green onions, sliced
- 1 ½ tbsp. (9 g) ground ginger
- 1 tbsp (12 g) garlic powder
- ¾ tsp ground cinnamon
Read the full recipe from Meatified here
Beef Terijerky from Strictly Paleoish
This paleo beef jerky recipe is a classic. You’ll want to make your own teriyaki sauce as most commercial brands are infamously loaded with the bad stuff – soy, sugar, and MSG. Dates stand in to make the marinade for this sticky and sweet just like teriyaki was meant to be. If you want to try your hand at the ol’ jerky stand-by, look no further.
- About 2lb (900 g) lean beef
- 0.5 cup (1.25 dl) coconut aminos
- 0.25 cup (0.6 dl) hot water
- 0.25 (0.6 dl) water
- 4 medjool dates (pitted)
- 2 cloves garlic (minced)
- 2 teaspoons minced ginger
Read the full recipe from Strictly Paleoish here
Sage Maple Beef Jerky from Backcountry Paleo
Sage and maple are often reserved for breakfast sausage, but this paleo beef jerky is an incredibly tasty exception to the rule. Make this your staple snack for the trail like Sue at Backcountry Paleo or pack some up for a long day out of the house. The lemon used in this recipe will balance out the sage and sweet maple just right, so don’t skip out.
- 1 lb grass-fed beef
- 1 Tbs apple cider vinegar
- 1 Tbs coconut aminos
- 1 Tbs grade B maple syrup
- 1 Tbs warm water
- juice of 1 medium lemon
- 1 tsp salt
- .25 tsp black pepper
- .25 tsp garlic powder or granules
- 1 Tbs fresh chopped sage leaves (or 1 tsp dried sage)
- you can substitute rosemary for the sage if you prefer it
Read the full recipe from Backcountry Paleo here
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