Bob recently had a craving for beef jerky. We looked high and low for a good quality jerky while we were in Colorado, but nothing ever caught our attention. Then, within days of each other, I read two posts on making jerky at home.
And Bob would be beyond thrilled if I found a way to make beef jerky.
I investigated the logistics of the situation, sent emails with questions (thanks, Katie!), and upon returning home from vacation, tracked down a great piece of beef.
I ended up using tamari sauce, worchestershire sauce, minced garlic, minced ginger, smoked paprika, chipotle pepper powder, onion powder and black pepper.
It really can’t get easier than this. I combined all the marinade ingredients in a big ziploc bag, added the thinly sliced beef, and let the magic happen in the fridge overnight. The next morning, the beef went into the oven, set at 170°, which is as low as it would let me go (most recipes say 150° or 160°). Instead, I just opened the door a lot “to check things out”.
A little over 6 hours later, we had this:
Wow! It tasted great, and Bob gave it two thumbs up! Less salty and free of any preservatives, additives and other chemicals–this is great for a healthy, high protein snack. According to what I read, it will keep for 2-3 months in the refrigerator. It was a relatively easy process, and I will definitely make more!
MIWFY: This recipe is sugar-free (many store-bought beef jerky brands add sugar!), gluten-free, and paleo/primal friendly!