Mouthwatering Paleo BBQ Beef Jerky with Spicy Honey Glaze

Allergens

None (if using a Paleo-compliant honey)

Ingredients

• 2 lbs beef flank steak, thinly sliced against the grain
• 1/2 cup coconut aminos
• 1/4 cup honey (for Paleo, choose a Paleo
• compliant brand)
• 1/4 cup apple cider vinegar
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp ground mustard
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for added spice)

Instructions

1. a. In a large bowl, whisk together coconut aminos, honey, apple cider vinegar, tomato paste, smoked paprika, ground mustard, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). b. Add the thinly sliced beef flank steak to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 2 hours or overnight for best results. c. Preheat oven to 175°F (80°C). Line two baking sheets with parchment paper. d. Arrange marinated beef slices on the prepared baking sheets, leaving a small space between each piece to ensure even drying. e. Bake for 4 hours in the preheated oven or until the jerky is dry and chewy. Flip the beef slices halfway through the cooking time to promote even drying. f. Allow the jerky to cool completely on wire racks before transferring it to an airtight container for storage.

Chef’s Insight

The key to perfect Paleo BBQ beef jerky is in the marinade - be sure to coat each piece evenly, and allow sufficient time for the flavors to develop.

Notes

Adjust the cayenne pepper to your desired spiciness level.