Christina’s Beef Jerky

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Christina’s Beef Jerky

Our viewer, Christina, said the Paleo Diet helped turn her health around. Learn how to make her homemade jerky.


  • 2 1/2 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.


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