Viewer Paleo Recipes

Added to Recipes on Fri 04/19/2013

Christina’s Beef Jerky



2.5 lbs very lean beef or venison, trimmed of all fat

1 tbsp sea salt

1 tbsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp cayenne powder



Cut the meat into even strips approximately 1-inch wide and 1/4-inch thick. Spread on baking sheets.


In a bowl blend the seasonings and season the meat strips on one side. Turn and season the second side. Cover and refrigerate overnight.


Preheat your oven to 175°F. Line the meat onto a tiered baker’s cooling rack over a baking sheet. Dry the meat 6 to 8 hours, turning once or twice to dry uniformly.


Remove from the oven and cool. Keep tightly covered, refrigerated, for up to 1 month.


Recipe courtesy of Christina Lianos