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Beef Jerky

Prep Time30 mins
Cook Time6 hrs
Total Time12 hrs 30 mins
Servings: 1 gallon bag


  • 2 ½ lb. lean beef (London broil works best)
  • 1 ½ cups coconut aminos
  • 1 Tbsp. ground ginger
  • 2 Tbsp. lime juice
  • 1 cup sliced red onion
  • 5 pressed garlic cloves
  • 1 tsp. sea salt
  • 1-inch hunk of fresh ginger, diced


  • Freeze beef for about 2 hours, or until partially frozen. This will make it easier to cut.
  • Remove beef from freezer and slice into thin pieces, about ¼" thick.
  • In a large bowl, mix the rest of the ingredients. Add beef and toss to coat pieces well.
  • Cover bowl and refrigerate for 4 hours.
  • Remove bowl from the fridge and dry pieces with a paper towel. Discard marinade.
  • Place pieces in a single layer on a baking sheet or dehydrator trays.
  • Dehydrate at 165º for 6-8 hours, or in an oven at 170º for 5-6 hours.
  • Jerky is done when pieces are dry but not tough. Let cool completely, then store in an airtight container. The jerky will stay good in the fridge for several months.