Gluten-Free Beef Jerky

This gluten-free beef jerky recipe is simple but delicious. We love this recipe for it’s simplicity and for it being a versatile snack. It is also a nutritious packed snack everyone enjoys.

My kids love this and it doesn’t last long around here. I find myself having to make multiple batches to keep up with the demand.

Read on to get my FREE printable recipe card later in this post.

Disclosure *This post may contain affiliate links, which means I make a small commission at no extra cost to you.
As an Amazon Associate, I earn from qualifying purchases.* I only share products that I use and love.

What you need to make gluten-free beef jerky

You only need a few things to get your jerky game on! I use an Oster dehydrator. Nothing fancy but it gets the job done. Some beef , gluten-free soy sauce and a few spices. This is a basic jerky recipe. You can customize it to your taste and preferences.

For this recipe I used a london broil. I have also used flank steak in the past but for this one I will show you the london broil.

I’ve heard people say that they have froze their meat partially before cutting to make it easier. I never do. You should cut the meat against the grain to make it easier to chew though.

I add gluten-free soy sauce and a few dashes of liquid smoke. Make sure you read the label and get a gluten-free one.

I also add simple spices such as salt, pepper, garlic powder, onion powder, and red chili pepper flakes.

Slice the beef

Prepare the london broil by cutting the meat into 1/4 inch pieces. You don’t want the meat to thick or to thin. You want to make sure they are evenly cut so they dry evenly. Thicker pieces take longer and you may not be able to get all the moisture out.

Marinate

After you have cut all the meat, then mix all the liquid ingredients and spices together in a bowl. Add the sliced london broil to another bowl and pour the mixture over the meat. Mix it well so its well coated.

Let the meat marinate in the mixture about about an hour or so in the fridge. This will help the meat absorb the liquid and spices.

Dehydrate

Prepare the dehydrator, start with the bottom shelve. Add the sliced marinated meat evenly on the shelve. Do not over crowd the shelve. You want to make sure that there is enough room for the air to circulate around.

Continue adding the meat slices to each shelve. Put the cover on and turn on the dehydrator. This process takes a few hours, so make sure you start it in the morning.

Here you can see the meat has been drying for an hour now.

Every hour you want to rotate the shelves. Take the bottom shelve and put it on the top. Keep rotating the whole time they are in the dehydrator about every hour. This will take about 6 to 8 hours depending on the thickness and the dehydrator that you use.

You’ll want to keep an eye on it so they don’t under or over dry out.

Enjoy!

When they are all done, you can start to eat!

I mentioned earlier that this is a basic recipe for jerky. Other things I have done was to add more cracked black pepper to give it a different flavor. You can add more hot chili peppers if you like it spicy, or add sugar if you like it sweet. The possibilities are up to you.

Beef jerky is a great snack that is packed full of protein. It’s easy to bring along when we go out on adventures, hiking, biking, swimming and playing at the park.

It’s also fun to give as a gift to grandparents and friends.

How I store my gluten-free beef jerky

I keep our finished gluten-free beef jerky in a ziplock bag in the fridge. I don’t vacuum seal to store long term because it never makes it that long at our house.