Homemade Beef Jerky
recipe adapted from The Canning Pantry to be free of gluten and corn, with suggestions for a soy-free version
1 1/2 – 2 lbs. Lean Beef, preferably grass-fed (any lean cut will do, I use either bottom round roast, London Broil or round steak)
1/4 cup Gluten Free Soy Sauce (I used Braggs Liquid Aminos, or try Coconut Aminos for a soy-free version)
1/4 cup Homemade Gluten-Free, Corn-Free, Refined Sugar-Free Worcestershire Sauce
1 1/2 tsp. Smoked Salt (I
found the original recipe’s 1 Tbs. of salt to be too much for my taste,
so I cut it in half. I used the smoked salt in place of the liquid
smoke because we avoid caramel coloring, but sea salt works great too)
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Black Pepper
1 cup Water
- If your beef is fresh, stick it in the freezer for about an hour to
firm up, otherwise it is next to impossible to cut it into thin enough
slices. If the beef is frozen, allow it to partially thaw in the
refrigerator for several hours, until it is easy enough to slice.
- Once you are finished slicing the beef, place the meat in a large sealable plastic bag (I use the 2-gallon size).
- In a medium size bowl, combine the remaining ingredients then pour
over the meat in the plastic bag. Seal and shake to make sure all of
the beef has been coated in the marinade. Place in the refrigerator for
24 hours, turning the mixture after 12 hours.
- Remove the beef strips from the marinade and lay out on dehydrator
sheets, being careful that you give each slice a little room to breathe
(don’t line the beef up with side touching side). Follow the drying
directions of your dehydrator. I have an Excalibur Dehydrator and I dehydrate mine at 155° F. for about 6 – 8 hours (I start checking on it at 6 hours).
- Store in an airtight container at room temperature for up to one month.
If you do not have a dehydrator, click the following link to watch a short video showing how to make homemade beef jerky in an oven.