Jerky makes a great snack – tasty and protein rich, it fills you up.
But most of the jerky’s you can buy contain dubious ingredients like soy and MSG. And they usually contain spices that are not AIP.
And then there is the cost – to buy jerky made with decent grass-fed beef costs a fortune – it is far cheaper to make it yourself.
This recipe contains no nightshade spices but it does have peppercorns – pepper is classed as a stage 1 reintroductoin. If you know that you will react to it, or if you are strict AIP, simply leave it out. The jerky will still taste AMAZING!
The good thing is that jerky is very easy to make. If you have a dehydrator it is a breeze, but it is also possible to dry it out in the oven set at the lowest setting.
Black Pepper is a stage 1 reintroduction. If you have not reintroduced it yet, or are in the elimination phase of the AIP simply omit it from the seasoning mix. When reintroducing foods on the AIP, I recommend this guide.
makes aprox. ½lb jerky
- 2lb grass-fed beef (look for a lean cut – flank steak works well)
- ¼ cup coconut aminos
- 2 tsp sea salt
- freshly ground black pepper to taste (omit if sensitive or strict AIP)
- 2 tsp wasabi powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ginger powder
Trim off any visible fat, then slice as thinly as possible – ¼” thick or even less if you can manage it. Chilling the meat in the freezer so that it is partially thawed can help with this. Use a very sharp knife or a meat-slicer if you have one.
Place the meat in a glass bowl and add all the remaining ingredients – mix well so that all the meat is evenly coated.
Marinate in the fridge for 12-24 hours.
To dry the jerky using a dehydrator:
Arrange the slices of meat on the dehydrator tray, spacing them out evenly and making sure that no pieces overlap.
I have an Excalibur 9 tray dehydrator which is amazing. But you can use any dehydrator to make your jerky…
Set the temperature to the meat setting – 68°C/155°F for 3-5 hours until dry – it is ready when it is dry to the touch and shows white fibers when you bend it.
Cool and store in an airtight container in the fridge.
To dry the jerky using the oven:
Place a cooling rack on a cookie sheet, and arrange the slices of meat on top of the cooling rack. You could also use a roasting rack and roasting pan for this if you have one. The aim is to allow air circulation on all sides of the strips of meat so that they dry as fast as possible.
Set the oven temperature to the lowest possible setting – 68°C/155°F is ideal, but if your oven does not go this low just set it as low as you can. If you have a fan oven use this setting as this increases air circulation and that will speed up the drying.
Place the trays of meat in the oven and prop the door open to allow more air to circulate – I use a wooden rolling pin to do this!
Allow the jerky to dehydrate for anything from 4-8 hours until it is dry to the touch and shows white fibres when you bend it. It should still be slightly pliable, not crispy.
Allow the jerky to cool and store in an airtight container in the fridge.
Shared at Paleo AIP Recipe Roundtable #32
Shared at Gluten Free Wednesday