Beef Jerky

Beef Jerky

Beef Jerky  - Primal, Paleo, Kid Friendly and Clean Eating

As snacks go I think jerky is awesome.  You may have figured out by now that I really like meat, so the idea of a snack that is just dried meat makes me a little bit giddy.  I didn’t get along very well with store bought jerky so decided to make my own.  You don’t need any special equipment to make your own jerky just a sharp knife and an oven with a low heat setting.  If you have access to a dehydrator then you can make more jerky in on go but ovens do the same thing.  This is a snack that everyone in our house loves, even the cat (he has a tendency to steal it out of bags).  It’s simple to make and if you make a lot of it at once it’s easy to store.


5tsp paprika
2tsp garlic powder
1tsp salt
4tsp basil
2tsp thyme
300ml water



Thinly slice your meat; you want it to be no more than 5mm in thickness.

Take a large sandwich bag you can seal up and place the meat inside.

In a bowl mix together the ingredients for your marinade, whisk to make sure it is well combined.

Pour the marinade over the meat and massage it around in the bag.

Seal the bag and put it in the fridge for at least 12 hours but preferably 24 hours.

When it’s ready drain the marinade off the meat and remove any excess moisture with a clean tea towel.

There are two ways you can dry the meat to make into jerky, you can use your oven or a dehydrator.

If your using the oven you need to have it set around 50 degrees C/ 120 degrees F.

Lay out all of the meat onto wire trays, you need to make sure that the pieces of meat don’t overlap, you can put multiple wire trays on top of each other but the needs to be space for the air to get between each tray.

Put it in the oven on the low heat with the oven door slightly open if you can, if not just open the door every now and then to allow the moisture to escape.

If you are using a dehydrator it needs to be set to around 65 degrees C/ 150 degrees F.

Lay out all of the meat onto the dehydrator trays making sure the pieced of meat don’t overlap.

The time it takes for the meat to dry will depend on how thick it has been sliced, the temperature you are drying the meat at.

Once the meat has dried out it is ready to be stored, I keep my in bags in the fridge or in an airtight jar.

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