Grass-fed Beef Jerky!
I got a food dehydrator this past Christmas, and this past week I FINALLY got around to making beef jerky in it. Jerky, as it turns out, is extraordinarily easy to make, with an extraordinarily delicious payoff. Read on.
Ingredients:
1 lb. grass fed london broil (or other lean cut)
2/3 c. worcestershire sauce
2/3 c. tamari (or soy sauce, if you wish)
1 T. grade B maple syrup
2 t. freshly ground black pepper
2 t. onion powder
1 t. liquid smoke
1 t. crushed red pepper
To prepare:
To make it easier to slice, place meat in freezer for about 30 minutes before slicing.
Slice thinly, with the grain, into long strips about 1/8 to 1/4 inch thick.
Whisk marinade ingredients together.
Pour marinade over beef strips (I like ziplock bags for this) and refrigerate overnight.
Although the directions on my dehydrator recommended 4-14 hours of drying time at 160 degrees, I found that far too long; my first batch was terribly over-dried. Just 2 hours made my next batch just right.
Simple and delicious paleo snack! And it’s so gratifying to make it yourself. No preservatives, the choicest beef… you can’t beat this!
