Do-it-yourself Beef Jerky

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  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.

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