Beef jerky makes a great snack because it is portable, high in protein, does not require refrigeration, and is very flavorful and satisfying! You can make AIP Beef Jerky with just a few minutes of work. I’ll show you how easy it is to make all-natural beef jerky without any unnecessary gut-irritating ingredients or preservatives.

Beef Jerky: A High-Protein Snack

Beef jerky is a great snack because it is high in protein. This means that it will help you feel full longer and will not spike blood glucose levels. It is a great snack to reach for mid-afternoon and I like having some beef jerky on hand at all times. 

What Kind of Steak to Use for Beef Jerky

Flank steak is the best steak to use for beef jerky. It’s a lean, boneless cut of steak with a lot of beef flavor. It is also a great cut of meat for making beef jerky: it is 1-2 inches thick, which means that your homemade marinade can flavor the whole steak and make flavorful beef jerky that is thin and easy to chew.

Lean red meat, such as flank steak, is a great source of protein, which helps rebuild and repair muscles and tissues in the body. It also contains iron, which is important for healthy blood cells. Red meat is also high in vitamins B-6 and B-12, niacin, and riboflavin which help promote a healthy immune system, nervous system, and digestive system. Make sure to get organic, grass-fed steak to get the most health benefits from this lean cut of meat.

Preparing Steak for Beef Jerky

To prepare steak for making beef jerky, you need to butterfly the steak to make it thin. To do this, lay the steak flat on a large cutting board. Press your palm into the top of the steak and carefully slice through the meat horizontally almost to the end, but don’t let the knife go all the way through. 

Open the steak like a book and use a meat hammer to pound it flat until it is about ½ inch thick.

Now it’s ready for the marinade.

AIP Beef Jerky Marinade

Most store-bought beef jerky contains ingredients that are not suitable for the AIP or paleo diets, such as sugar, peppers, soy sauce, and lots of preservatives.

I have an easy Asian-style marinade that makes the tastiest beef jerky without any of these gut-irritating ingredients.

Simply combine coconut aminos, sesame oil, honey, minced garlic, grated ginger, and fish sauce in a large flat container. Place the steak into the marinade and make sure that the steak is fully covered. 

Marinate for at least 30 minutes, or in the refrigerator for up to 24 hours.

The minced garlic gives this beef jerky a wonderful garlicky flavor, and the grated ginger adds a subtle spice without having to use nightshade peppers. Coconut aminos are a great soy-free alternative to soy sauce and make a great base for this marinade.

Dehydrating Beef Jerky

The trick to making beef jerky is to dehydrate it at a low temperature, as opposed to roasting it in the oven. I cook the marinated beef at 175 degrees Fahrenheit in the oven for about 5 hours, or until it is fully dried out.

It is best to place the marinated beef on a wire rack on top of a sheet pan so that the air can circulate all around it and the extra marinade can drip off, resulting in a dry piece of beef jerky. If you don’t have a wire rack, you can flip the beef once an hour and carefully wipe off any excess liquid from the baking pan, and you might need to dehydrate the beef longer.

When the beef is completely dry, allow it to cool, then cut or tear it into 1-inch thick strips for easy snacking.

This beef jerky makes a great snack for when you need a portable, shelf-stable high-protein snack. If you have leftover beef jerky, store it in a sealed air-tight container at room temperature for up to 1 week.

If you’re looking for more AIP-friendly snack ideas, try some of my other favorites:

AIP Beef Jerky

AIP Beef Jerky

AIP Beef Jerky



8 servings

8 servings

Prep Time

10 minutes

Cook Time

5 hours

Go to Meal Planning Tool



  • 1 454 lb g flank steak
  • 1/2 120 cups ml Coconut aminos
  • 1/2 120 cups ml sesame oil toasted
  • 2 29.574 tbsp ml gluten-free fish sauce
  • 2 2 clove garlic minced
  • 2 29.574 tbsp ml ginger grated



  1. Combine all the ingredients for the marinade in a wide shallow bowl.
  2. Butterfly the flank steak: lay it flat on a large cutting board. Place your palm on top and use a knife to carefully cut the meat horizontally down the middle of the steak, keeping the knife level with the cutting board. Cut almost all the way through, but leave the two halves together.
  3. Open the steak and use a meat hammer to pound the steak flat so that it is about ½ inch thick.
  4. Place the steak into the marinade, spoon the marinade over the steak, and allow to marinate at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
  5. Preheat the oven to 175 degrees Fahrenheit.
  6. Line a large baking sheet with parchment paper. Place an oven-safe cooking rack over the baking sheet and put the marinated steak on top, allowing the excess marinade to drip down.
  7. Dehydrate in the oven at 175 degrees Fahrenheit for 5 hours, or until the beef jerky is dry. Allow to cool, then cut or tear into 1-inch thick pieces and store at room temperature in a sealed container for up to 7 days.