Homemade Beef Jerky



  • 2 pounds grass-fed beef (flank steak or London broil), still partially frozen for easier slicing
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons coconut aminos
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt
  • Black pepper to taste
  • 2 tablespoons warm water


  1. Using a very sharp knife and cutting against the grain of the meat, slice beef thinly into approximately 1/8-inch slices.
    Whisk all remaining ingredients in a glass bowl.
    Transfer sliced meat and marinade into a shallow glass container and refrigerate for up to an hour. Arrange the meat on the trays of a food dehydrator and heat at 135-145°F degrees until dry (3-5 hours). Jerky may also be dried in the oven on the lowest heat setting but it will likely finish much faster.

    Note: The marinade should be made to-taste; test the flavor before marinating the sliced meat. The measurements are approximate and will vary based on preferences.


From the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly