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Easy beef jerky recipe dried Biltong recipe paleo network-min

Recipe: Quick & easy beef jerky

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Beef jerky is one of my favourite snacks. It's really filling, full of good fats and protein and easy to store. That is if you make your own. The shop bought stuff can have some nasty added ingredients.

These ingredients are from a packet of Jack Link's Original Beef Jerky:

Beef, water, Sugar, Soy Sauce (Water, Wheat, Soy Beans, Salt), Salt, Corn syrup Solids, Flavourings, Hydrolyzed Corn Gluten, Dextrose, Flavour Enhancer: (Monosodium Glutamate), Antioxidant:(Sodium Erythorbate), Preservative: (Sodium Nitrite), Smoke Flavour.

Yeah, that's not even remotely paleo. So make your own! Whilst it's a lot easier to make in a dehydrator (this is mine), you can also give it a try in your oven.

Recipe: Quick & easy beef jerky
 
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Recipe type: Snacks
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These are great to keep on hand for a quick healthy paleo snack - they'll keep for ages too!
Ingredients
  • Grass-fed beef (try sirloin or flank steak)
  • Coconut aminos
  • Sea Salt
  • Olive Oil
  • Cinnamon
  • Chilli
  • Paprika
  • Ground Pepper
  • Garlic powder
Instructions
  1. You want to slice the meat really thin for best results - to achieve this wrap the beef and put it in the freezer for a couple of hours.
  2. Once the meat is not quite solid, remove it from the freezer and using a sharp knife (and a lot of care!) slice into thin slices. It's important to make the slices as consistent as possible so they will all require the same drying time.
  3. Put the meat in a ziplock bag and add in the aminos, salt and olive oil. Seal the bag and allow the mixture to coat all of the meat. Put the bag in the fridge and allow the meat to marinate overnight.
  4. Remove the strips from the bag and dust with the cinnamon, chilli, paprika, pepper and garlic.
  5. Space the strips out evenly on the shelves in your dehydrator. Keep checking, but your jerky should be dry in 2 to 4 hours.
  6. If you don't have a dehydrator, heat your oven to 70° C (165° F). You'll need to put the strips on a wire rack, with an oven tray underneath to catch the drips. Expect oven dehydration to take two or three hours.
  7. Which ever method you choose, make sure the meat is cooked all the way through and fully dry before removing it.
  8. Store in an airtight container - and enjoy!

Easy beef jerky recipe dried Biltong recipe paleo network-min

Cajun Spice Marinade paleo recipe-min

Recipe: Cajun Spice Marinade

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There's nothing like a simple marinade to spice up an otherwise simple steak or fish dinner.

This is a really easy marinade to put together; make it up in advance and store in in a jar in the fridge so it's ready to use.

Cajun Spice Marinade paleo recipe-min

Recipe: Cajun Spice Marinade
 
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Recipe type: Sauces & Condiments
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This spice marinade will spice up whichever meat you rub it on!
Ingredients
  • 2 tsp Cayenne Pepper
  • 2 tsp Paprika
  • 1 tsp Oregano
  • 3 tsp Onion Powder
  • 1 tsp Ground black pepper
  • 1 Garlic clove, minced
  • Sea salt (I use pink Himalayan)
Instructions
  1. It couldn't get simpler than this! pound the ingredients with a pestle and mortar until it becomes powdery and evenly distributed.
  2. Rub the mixture over the meat or fish and allow it to marinate for 2 - 3 hours if you can (but if you're in a hurry, 30 minutes will just about do it!)

 

Smoky Pulled Pork with Sugar Free Apple BBQ Sauce paleo recipe-min

Recipe: Smoky Pulled Pork with Sugar Free Apple BBQ Sauce

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Although it requires a lot of patience, pulled pork doesn’t actually require a great deal of time in the kitchen. Cure it overnight in the fridge, then cook slowly for 5 hours – and you have a seriously juicy, melt in the mouth cut of meat.

The tricky part is getting the balance of flavours right, but you just can’t beat the classic; smoky bbq. The dry rub is packed with complex flavours, whilst the apple bbq sauce is the perfect complement – and sugar-free to boot!

Recipe: Smoky Pulled Pork with Sugar Free Apple BBQ Sauce
 
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Recipe type: Pork
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Ingredients
  • Smoky Pulled Pork Ingredients:
  • 1 pork shoulder, approx. 2kg
  • 50ml Apple Cider Vinegar
  • 1 tbsp Sea Salt
  • For the marinade:
  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tbsp chipotle paste
  • 2 fat garlic cloves, crushed
  • 1 heaped tbsp. smoked paprika
  • 1 tsp blackstrap molasses
  • For the Apple BBQ Sauce:
  • 250ml tomato passata
  • 1 tbsp Dijon mustard
  • 2 heaped tbsp unsweetened applesauce
  • 50ml apple cider vinegar
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
Instructions
  1. The night before you wish to cook your pork, remove the skin and place in a large food bag. Pour in the vinegar and sprinkle over the sea salt, before tying up the bag and giving it a good shake. Leave in the fridge overnight.
  2. The next day, make your marinade by crushing the coriander, fennel, black peppercorns and cumin seeds in a mortar and pestle. Add the remaining ingredients and mix well to make a paste. Set aside.
  3. Preheat your oven to 220C / 425F. Rub the marinade all over the pork, taking care to massage it deep into all the nooks and crannies. Place the pork in a foil lined roasting dish, and transfer to the oven for 20 minutes. Reduce the heat to 140C / 275F, cover loosely with foil and leave to roast for 5 hours.
  4. minutes before serving, begin to make the bbq sauce by heating the passata in a saucepan until it begins to simmer. Add the remaining ingredients and stir well to combine. Leave to simmer for 10 minutes, until it reduces to about half its size.
  5. Remove the pork from the oven and shred with a fork to get your pulled pork. Serve with a generous dollop of the bbq sauce.

Smoky Pulled Pork with Sugar Free Apple BBQ Sauce paleo recipe-min

Jerk Pork Chops paleo recipe dinner-min

Recipe: Jerk Pork Chops

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Jamaican style ‘Jerk’ is one of my favourite marinades in the whole world. It goes great with pork, chicken and fish, so I always make double quantities and keep some in the fridge. Everyone has their own take on the recipe, but this is mine; spicy and full bodied, just as it should be.

Jerk Pork Chops Ingredients:

  • 4x 200g pork chops
  • Juice of 1 lime
  • Juice of ½ orange
  • 2tbsp coconut aminos
  • 2tbsp tomato puree
  • 1tbsp black-strap molasses
  • 1 scotch bonnet chilli (keep the seeds)
  • 3 garlic cloves, peeled
  • 4cm knob of ginger, peeled
  • 1 tbsp fresh thyme leaves
  • 1 tbsp allspice berries
  • 1 tbsp black peppercorns
  • ½ tsp cinnamon

Jerk Pork Chops How To:

Slash the pork chops with a sharp knife

Grind down the allspice berries and the peppercorns in a mortar and pestle. Add to a food processor along with all the marinade ingredients. Rub into the meat, making sure to work the marinade into all the incisions. Leave to marinade overnight.

Heat a griddle to a medium – high heat; not so hot that you tarnish the flavour. Grill the chops for 5 minutes each side. Works even better on the bbq!

Jerk Pork Chops paleo recipe dinner-min

Ginger Sesame Chicken Wings paleo recipe dinner primal-min

Recipe: Ginger Sesame Chicken Wings

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Another wonderful way with chicken wings, this recipe is fiery and crispy, and great as a snack or as a main meal with some fresh vegetables. The key here is the ginger, and the amount of it! Requires overnight marinating.

Ginger Sesame Chicken Wings Ingredients:

  • 500g free range chicken wings
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 5 cloves of garlic, peeled
  • 50g fresh root ginger, peeled and chopped
  • 2 tbsp coconut aminos
  • 2 anchovies (optional)

Ginger Sesame Chicken Wings How To:

In a food processor, mix together the garlic, ginger, coconut aminos and anchovies (if using) to form a paste. Mix well with the sesame oil and sesame seeds in a bowl, then pour oven the chicken wings and leave to marinate overnight.

Preheat the oven to 180C / 350F / Gas mark 4. Lay the wings on a foil covered baking tray and cook for 40 minutes or until crisp and golden brown.

Ginger Sesame Chicken Wings paleo recipe dinner primal-min