Beef Jerky
Beef Jerky
Ingredients
- 1 lb grass-fed top round flank steak
- ⅓ cup coconut aminos
- ¼ cup unsweetened apple juice
- 1 T sea salt
- 1 t crushed red pepper flakes
- 2 t garlic powder
- 1 t black pepper
Instructions
- Slice the beef across the grain into very thin strips.
- In a small bowl, combine the coconut aminos, apple juice, sea salt, red pepper flakes, garlic powder, and black pepper.
- Place the sliced beef in a large resealable plastic food bag and pour in the marinade. Close the bag and shake to coat the meat well. Refrigerate the beef for 6 to 8 hours.
- Preheat the oven to 250°F. Remove the marinated meat strips from the refrigerator and drain. With paper towels, pat the meat strips dry.
- Line a large baking sheet with parchment paper. Arrange the beef in a single layer and cook for 10 minutes.
- Reduce the heat to 140°F, and let the beef dry in the oven for 4 to 6 hours. Keep the oven door part way open to ensure the meat dehydrates rather than cooks.
- The meat will be ready when it can be folded without breaking, Serve at room temperature.
Nutrition
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