AIP Beef Jerky

Posted on Posted in Auto-Immune Friendly, Basics, Snacks


It’s beef, it’s salty, it’s AIP friendly!

Who is excited about this? ME! ME! ME!

Even if you’re not following an auto-immune protocol diet (100% paleo + no nuts, seeds, eggs, or nightshades) this beef jerky recipe is still aaaamazing. And, if you love beef jerky, making it yourself is by far the most affordable option. I’ve talked about the basics of beef jerky before but never posted my own recipe. Since going AIP Paleo I’ve found most beef jerky recipes have nightshade spices in them – like paprika, cayenne or chili powder. This one is has all AIP approved spices* and no sugar, but still gives you the nice kick you get from regular jerky recipes.
*Update: Black and white pepper and green and pink peppercorns should be eliminated initially on an AIP diet.


2 lbs grass-fed London Broil or Flank Steak (remember you’re looking for a lean cut of meat when making jerky)
1/4 cup coconut aminos (omit if coconut intolerant and add an additional 1 tsp salt in its place, no biggie)
2 tsp sea salt
1 tsp black pepper
2 tsp horseradish powder
2 tsp garlic powder
2 tsp onion powder


  1. Trim any excess fat off of the meat. Then thinly slice using a really sharp knife or your mandolin if you’re feeling adventurous. You’re looking for slices about 1/4 inch thick or less. Some folks like to partially freeze the meat before slicing to make it easier. If you have a good knife, I don’t think it makes a huge difference.
  2. Place meat slices in a container or plastic bag along with all the spices and coconut aminos. Shake it or mix it up so the meat is evenly coated.
  3. Marinate for 2-24 hours in the fridge.


  1. Arrange slices on trays, be sure not to overlap pieces so they dehydrate evenly.
  2. Set temp to the meat setting (about 160°).
  3. Dehydrate for approximately 3-4 hours.


  1. Line oven safe trays with parchment paper. Place an oven safe cookie sheet on top. (You might need to use two trays depending on how big yours are.)
  2. Arrange slices on trays.
  3. Set oven temp to lowest setting, around 160°.
  4. Dehydrate for approximately 4- 8 hours.

Either way, you will know you’re beef jerky is ready when it is dry to the touch and shows white fibers when bent.