Grass-Fed Beef Jerky Snack Sticks with Spicy Smoked Paprika

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Homemade grass-fed beef jerky sticks seasoned with smoked paprika and chili flakes for a savory, protein-packed snack. This American-inspired recipe (keto, paleo), ready in about 375 minutes, turns grass-fed beef sirloin, smoked paprika, chili flakes into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 120 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced against the grain grass-fed beef sirloin
• 1 tbsp smoked paprika
• 1 tsp chili flakes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp coconut aminos

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 tbsp smoked paprika, 1 tsp chili flakes, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 1 lb thinly sliced grass-fed beef sirloin and 2 tbsp coconut aminos to the spice mix. Toss thoroughly to coat all slices. Marinate in the refrigerator for at least 6 hours or overnight for best flavor.
3. Step 3: Preheat oven to 175°F. Line a baking sheet with wire racks and arrange marinated beef slices in a single layer without overlapping.
4. Step 4: Dry the meat in the oven for 4-6 hours until jerky is firm but slightly pliable, flipping halfway through for even drying.
5. Step 5: Allow jerky sticks to cool before storing in an airtight container. Enjoy as a high-protein snack anytime.