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.


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!