Pastured Beef Jerky

Here is my post on pastured beef jerky that got lost in the mix and was never published. It has been sitting in limbo for over a year. Better late than never though, right?

Denise and I have started a 45 day Paleo Challenge (along with about 15 others from our Crossfit box) and in order for her to get through the day at her office we needed to get some snack options going for her.

A great Paleo snack is “Jerky”…any kind really: beef, lamb, pork, salmon, etc…

Around where we live there are no stores that sell an appropriately paleo version for us to buy. I know that seems weird; how can you fuck up jerky? All it is is dried meat that has been spiced up a bit right?! Most makers of jerky have to stuff their product with SUGAR, Wheat, way too much Salt and/or MSG and Nitrates/Nitrites… All things that don’t need to be in there!!

If you make Jerky at home,  you can stay away from these non paleo food items and your jerky will taste better, look better and last just as long (well probably not because you’re going to devour it quickly as it’s so good).

Here’s how I make my own Jerky:

Pastured Beef Jerky

Ingredients:

  • 3 lbs thinly sliced pastured beef (I tend to use flank steak, but any lean meat will do)
  • 1/2 cup organic wheat free soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1tsp garlic powder
  • 1tsp paprika
  • 1tsp cumin
  • 1/2 tsp pepper
  • 1/2 tsp cayenne
  • 1/4 tsp ginger powder
  • 1/4 tsp cinnamon

Method:

  1. Mix all of the ingredients in a bowl and let stand for an hour or two.
  2. Dehydrator:
    • Place the strips of meat onto your drying trays
    • Set the temperature to lowest setting and let dry until the jerky is almost brittle
    • Remove from dehydrator and place in zip lock bags.
    • There is no need to refrigerate your jerky (plus it’s better at room temp)
  3. In the oven
    • Set the oven temperature to the lowest possible setting you can
    • Drape the meat over clean oven racks and then prop the oven door open with a wooden spoon
    • Let dry until the jerky is almost brittle.
    • Remove from dehydrator and place in zip lock bags.
    • There is no need to refrigerate your jerky (plus it’s better at room temp)

7 thoughts on “Pastured Beef Jerky

  • March 6, 2012 at 7:22 pm
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    Hi Brock, thanks for this recipe.  I know the time to dehydrate will vary depending on how low one’s oven will go, but can you provide an approximate time?

    Reply
    • March 6, 2012 at 10:36 pm
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      In my gas oven, it always took between 6 and 10 hrs depending on size and thickness.

      Reply
    • March 20, 2012 at 2:11 pm
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      It always took me between 8 and 10 hours to dry my jerky when I used the oven. I set my gas oven to the lowest temp and then propped the door open with a wooden spoon.

      I hope that helps.

      Reply
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  • February 11, 2013 at 5:22 pm
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    I’m paleo and don’t eat soy, any recommendations for a soy sauce replacement?

    Reply
    • February 11, 2013 at 10:39 pm
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      You could try coconut aminos which is a ferment that tastes like soy sauce. Also maybe try using sauerkraut juice it tenderizes and flavors meat very well. Or fermented garlic juice or kimchi juice etc.

      Reply
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