Homemade Jerky

Homemade Jerky Recipe

I absolutely love jerky; it’s a delicious high protein, low carb, portable snack that doesn’t require an icepack when you take it for lunch! If you are like me and love jerky, you will have realized it’s extremely hard to find a good quality jerky that doesn’t contain sugars or seed oils or cost you and arm and a leg!

Given jerky is a very lean source of protein, I love to eat mine dipped in homemade mayo to ensure I’m getting enough fats in! Fortunately I have come up with this recipe that takes around 10 minutes to prepare then the dehydrator does all the work for you!

f you don’t have a dehydrator, don’t fret, you can use a conventional oven on the same temperature and it works just fine!

How to make homemade jerkyIngredients

  • Any amount of grass fed beef (Sirloin goes well) or organic chicken breast – I have not listed a specific amount here as you can make whatever quantity you would like – I found 1 large sirloin steak gave me 2 servings whilst 3 chicken breasts made me enough for a good few days
  • ¼ Cup of Coconut Aminos or Coconut All Purpose Barbecue Sauce (I use Nuilife Coconut All Purpose Barbecue Sauce as it has significantly less carbs and a little goes a long way)
    Good pinch of Celtic sea salt (I like my salt so I add in quite a bit)
  • 2 tsp of Turmeric (this is optional, but we like to add it for its anti-inflammatory properties)

Method

  1. Freeze meat for 1-2 hours so that it is slightly frozen but still cut-able.
  2. Slice meat very thinly with a sharp knife into paper thin slices (it doesn’t matter if they are slightly different widths, it just means some might need longer in the dehydrator than others).
  3. Place meat in a bowl and toss to combine with sauce, turmeric and salt.
  4. Line a tray with absorbent paper and place meat on a single layer on the tray.
  5. Place another layer of absorbent paper on top and press down slightly to remove any excess liquid from the meat.
  6. Remove meat from tray and place in a single layer in the dehydrator.
  7. Place the dehydrator on the meat setting (around 65oC) and cook for 2-3 hours, checking every now and then to see how it’s going.
  8. To cook in a conventional oven, heat the oven to 65oC and cook jerky on a wire rack for 2-3 hours.
  9. Store in the fridge until you’re ready to eat!
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