Paleo Beef Jerky
One of my favorite snacks while backpacking is paleo beef jerky. It stays fresh for days without refrigeration, tastes great, and provides the protein you need to keep moving. Unfortunately, most store-bought jerky is loaded with corn, wheat, soy, sugar, and artificial preservatives. Follow this easy recipe for making your own delicious, healthy snack!
- 4 lbs of London Broil
- 1 Cup Coconut Aminos
- 1 Cup Rice Wine Vinegar
- 1 Cup Pear Juice
- 1/2 Cup Sesame Oil
- 1 Tablespoon Ground Ginger
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1/2 Tablespoon Salt
- 1/2 Tablespoon Cayenne Pepper
- 1/2 teaspoon of Liquid Smoke
- 1 Tablespoon Mixed Peppercorns
- 1 Tablespoon Salt
- 1 Tablespoon Sesame Seeds
- Trim excess fat from London broil
- Place London Broil in freezer for 2-3 hours or until stiff but not frozen
- Use a sharp knife to cut London broil into thin strips, ~1/8 inches each
- Place meat in a water tight container
- Thoroughly mix coconut aminos, vinegar, pear juice, sesame oil, ginger, garlic, onion, cayenne, liquid smoke, and 1/2 tablespoon of salt
- Pour marinate mixture over meat. If the meat isn’t completely covered, mix some additional marinade and add to meat.
- Seal and place in refrigerator for 24 hours
- Preheat convection oven to 170 F.
- Add peppercorns, 1 tablespoon of salt, and sesame seeds in a hand grinder
- Drain marinade from meat and arrange strips on a tray
- Grind peppercorns, salt, and sesame seeds over meat strips
- Line bottom of oven with trays or foil to keep clean
- Arrange strips of meat directly on baking racks
- Close door and turn on convection fans
- Dehydration may take from 6 to 8 hours, depending on your oven and the thickness of your strips
- Remove jerky strips from oven and arrange on paper towel to cool.
- When meat has cooled, divide into airtight containers or bags.
- For best results, add moisture absorbing packs, such as clay or silicone, to packages