The invention provides a preservative-free beef jerky which is prepared from the following components in parts by weight: 150-250 parts of beef, 10-20 parts of seasoning, 5-15 parts of jam and 4-6 parts of core additive. The invention also provides a preparation method of the beef jerky. The beef jerky provided by the invention is free of aroma of any preservative, and has unique flavor and favorable mouthfeel. The preparation method of the beef jerky is simple, low in cost and suitable for industrial production.