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.
- Grass-fed beef (try sirloin or flank steak)
- Coconut aminos
- Sea Salt
- Olive Oil
- Ground Pepper
- Garlic powder
- 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.
- 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.
- 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.
- Remove the strips from the bag and dust with the cinnamon, chilli, paprika, pepper and garlic.
- Space the strips out evenly on the shelves in your dehydrator. Keep checking, but your jerky should be dry in 2 to 4 hours.
- 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.
- Which ever method you choose, make sure the meat is cooked all the way through and fully dry before removing it.
- Store in an airtight container - and enjoy!