The last time I made jerky I used strips of steak in a marinade of liquid smoke, salt, and dry spices (garlic powder, cayenne pepper, black pepper, paprika, I think I stuck some ginger in there). I added some water to cut the liquid smoke a little. It was pretty good.
I have a jerky press that makes things pretty easy, too. Just fill it with spiced ground meat and squeeze on your dehydrator pan. One time I actually made little reindeer-shaped pieces of venison jerky for Christmas that people thought was both delicious and a bit morbid. I used to use soy sauce in all my recipes but I rarely do that anymore. I'm trying to reduce the salt a bit, too.
One of my friends who is very strict paleo would cut meat really, really thin and put nothing but cracked pepper on it before dehydrating it. I haven't tried it yet.
I make my own beef jerky every couple of weeks. My three year old son will stuff peices of it in his pockets in the morning and eat it when he gets hungry at school (he's got a problem with hypoglycemia, I think this is his way of regulating that lol)... I got to thinking though that soy sauce is made of soy... and worchestshire has corn syrup and several other bad guys in it... does anyone have a truly paleo version of beef jerky?
I've used whatever meat is cheapest or I have on hand, I actually like the fatty areas in jerky--you just have to eat those faster because the fat can go rancid from my understanding.
I googled home made jerky and put several recipes together.
I got roast beef and cut the fat off the bottom (used it to make stew with some of the roast) and I sliced it thin with electric knife.
I sprinkled a bit of cumin, and more black pepper, salt and garlic on it, a splash of vinegar, (apple cider, rice, balsamic, whatever), a splash of Worcestershire sauce and a splash of soy and a splash of hot mustard. And I had some "steak seasoning" and I put some of that in there. It's mostly pepper of different kinds.
mix all that up with your hands and let sit in zip lock bag or tuppaware overnight.
put oven on 200 and take the meat out and "jerk it" ie. give it a pull to stretch it. And then line cookie sheets with it, It takes four hours to dry. After two hours I turned it over. You can use any spices you like, I just threw in what sounded good from the recipes I read.
I have it in a ziplock bag and it is yummy. It says "non fatty meat" but I liked the price of the roast beef and it seemed to be the right amount.
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