Homemade Beef Jerky

beef jerky

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 bought slightly less than 1 lb. of local, grass-fed beef (london broil), and used two resources to pull together a marinade for the beef:  Katie’s website  and  Mark’s Daily Apple.

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:

beef jerkyWow!  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!

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  1. says

    Awesome! So glad you made it, too! I tell people all the time how easy it is to make, and how they will never go back to the over priced stuff from the store after trying it. Now that you’ve done it once, I bet the next time you make a double batch…at least.

    It can also be stored in the freezer for longer. I have a big bag in there, and a smaller ziplock in the fridge. When the fridge one is empty, I transfer a handful from the freezer. It seems to taste fresher that way.



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