Spicy Paleo Beef Jerky Recipe

Spicy Paleo Beef Jerky

  • Author: Louise Hendon
  • Prep Time: 10 minutes + overnight
  • Cook Time: 8-10 hours
  • Total Time: 8 minute
  • Yield: 35 servings 1x
  • Category: Snack
  • Cuisine: South American



Prepping the beef

  1. Slice the beef along the grain into 1-inch thick pieces. Prepare a bowl of vinegar for dipping.
  2. Dip each piece of meat in the vinegar and let the excess to run off.
  3. Place meat on a cooling rack over a tray. Chill the tray in the fridge overnight, uncovered.

Making the jerky

  1. Pat dry each piece of meat with paper towels.
  2. In a bowl combine the cayenne pepper, onion powder, garlic powder, salt, and a generous crack of black pepper. Add the tamari to create a paste.
  3. Add the meat to the paste and thoroughly rub the paste into each piece of meat with your hands.
  4. Place pieces on a dehydrator set at 140°F (50°C) for 8-10 hours (how long depends on how dry you like your jerky). Make sure to turn them over every now and then.
  5. Store in a sealed container.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 79
  • Sugar: 0 g
  • Fat: 6 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 5 g