Simple Paleo Jerky

***I wanted to get this posted before I forgot!  I will be back to add pictures later tonight!***

Since I discovered this recipe, beef jerky has become a staple of my paleo day.  Before, I wasn't at all tempted by the plastic packaged stuff in the store.  Let's face it, it is marketed to men and the idea of unrefrigerated meat sitting in a bag for weeks on end in a store isn't so appetizing.  But I am psyched to eat it if I made it myself.

So, depending on the meat you choose, it can get pricey.  I bought flank steak that wasn't on sale the first time I made jerky because I wanted to try it.  It was around $8 a pound.  Add the coconut aminos which are around $12/bottle (and you use half a bottle per 2-3 lbs of meat) and the spices and it becomes one of the pricier snacks.  But totally worth it as a treat or if you see a good deal on meat (I recently got an organic rib eye that was discounted because it was on its last "marketable" day for $2/lb and it made GREAT jerky!).

The "best" cuts for it according to my extensive googling are london broil, top round or flank steak.  Basically that is because they are very lean.  But as long as you don't mind a little extra elbow grease, any cut will work provided you trim off any visible fat.  Leaving fat on the meat makes it take longer to cook and increases the chances it will become rancid (yuck!) after a few days.  Plus, it isn't good for you anyways.....

Recipe

3 lbs lean beef (place in freezer for an hour or two for easier thin slicing)
3/4 cup coconut aminos (I have cut this down a bit when using spicier spices and it still works.  Plus aminos are expensive!)
1/4 cup water (increase the water in an equal ratio to the aminos you remove if you do)
3 teaspoons granulated or minced garlic (I prefer fresh minced but powered will work fine)
1 tbs dried ginger*
1/2 to 1 tbs fresh cracked black pepper
1 tbs sea salt

Slice beef very thinly, approximately 1/4 inch thick and across the grain.
Place big in a large glass bowl or zipper bag.
Premix all of the above ingredients.
Add the liquid to the meat bag and mix well (I prefer the bag because I can squish it around easily)
Marinate for at least 4 hours (I prefer at least overnight and have left it as long as 48 hours).

Dehydrator: Place in dehydrator for 4 to 5 hours at 160 degrees or until it looks done.

Oven: Place strips on cookie sheets (metal) with no overlapping.  Cook on 170 degrees for 4 to 5 hours (might be longer if your meat is thicker and dependent on your oven so leave yourself extra time just in case).  Leave the oven door cracked open (you can prop with a wooden spoon).

*Note: I don't use the ginger.  We like our jerky spicier so I used one tablespoon either Jamaican or Indian style curry powder.  Even my coworkers who don't love curry love the jerky with curry so try it!  I am eating some right now....