2½ kilos (1.1 kg) grass-fed London
broil (flank steak or any lean meat)
1 cup (235 ml) gluten-free tamari soy
sauce or coconut aminos
1 tablespoon (20 g) darkish uncooked honey
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
Place meat within the freezer for 1 to 2 hours
to make it simpler to slice. Take away from
freezer and trim off any seen fats. Then
slice it towards the grain into skinny strips
(about ¼ inch [6.5 mm] thick).
1. In a plastic freezer bag, mix the soy sauce, honey, onion powder, garlic
powder, and salt. Add the meat and marinate for no less than 4 hours, ideally
in a single day.
2. Preheat the oven to 170°F (76°C), for those who aren’t utilizing a dehydrator. On a
parchment-lined baking sheet, lay the meat out flat, however ensure none of it
is touching or overlapping.
3. Cook dinner for 4 to six hours (it is going to rely upon thickness), till desired texture.
Flip the meat a couple of times whereas cooking. If utilizing a dehydrator, enable it
to dehydrate for 4 to five hours.
4. Retailer the jerky within the fridge or freezer, however it’s tremendous to maintain at room
temperature for a few days.