With a grain-free diet, jerky is a must have. But store bought jerky is not only pricey, it’s often made with questionable meat and loaded with sugar, salt and soy. Making jerky at home is super easy and allows for variety you can’t buy. This last batch I made – sweetened with pineapple juice – is amazingly delicious and makes a perfect clean snack. Best of all, we can buy our jerky meat from a favorite local, exclusively grass-fed cattle ranch.
You can easily dehydrate jerky in your oven, but if you have a dehydrator that goes up to 165° you can use that as well.
This recipe uses the bare minimum of salt, 1 tsp per lb of meat. This is considered “unsalted” jerky and does not keep as long as “salted” or brined jerky. It’s recommended that this jerky be refrigerated and used within two weeks (I’ll bet you’ll finish it within a few days!). The first time I made jerky, I went with a standard recipe that called for around 1 tbsp of salt per lb. It was terribly salty and pretty inedible. I ended up soaking the meat and dehydrating it again. If your jerky experiment goes awry for any reason, try adding the meat to a stew if you can.
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