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Name: Beef Jerky
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 lbs eye of round roast; 1/4 cup tamari (or 1/3 cup coconut aminos); 1/2 tbsp kosher salt; 2 tsp coarse-ground black pepper (fresh-ground okay); 2 tsp liquid smoke; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp apple cider vinegar

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INGREDIENTS

2 lbs eye of round roast
1/4 cup tamari (or 1/3 cup coconut aminos)
1/2 tbsp kosher salt
2 tsp coarse-ground black pepper (fresh-ground okay)
2 tsp liquid smoke
1 tsp onion powder
1 tsp garlic powder
1/2 tsp apple cider vinegar

INSTRUCTIONS

Slice the beef as thinly as possible. Your local butcher will often be happy to slice the beef for you on the spot. If slicing by hand or with a home slicer, freeze the meat for 10 minutes beforehand to make it easier to slice. We were gifted a food slicer by our friends Paleo Parents last year, which we love and used for this recipe.

Combine the marinade ingredients and stir until well-mixed, then combine with the meat. Transfer to a resealable plastic bag and marinate overnight.

Lay the beef pieces out on your dehydrator in a single layer. Set to 155F (some models use 160F, either is fine) and dehydrate until firm (aka “no longer squishy”), between 2 and 5 hours depending on how the thickness of your jerky. Once finished, turn off the dehydrator and allow the beef to cool for 30 minutes before storing in plastic bags lined with paper towels (to capture any remaining moisture). You can remove the paper towels after a day or so.

** The jerky will keep for several months in the fridge, or about a month on the shelf, depending on the fattiness of your meat – fatty meat spoils faster than lean meat.

** Feel free to scale up or down as you see fit – 3 lbs of meat will yield about 1 lb of jerky.

** Jerky can be make in the oven, at 170F with the oven door cracked open.

** You can slice the beef across the grain like in this recipe, to make sheets, or slice it along the grain to make strips. Both are delicious and it’s fun to play around with the two different textures.

NOTES

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Beef Jerky

2 lbs eye of round roast
1/4 cup tamari (or 1/3 cup coconut aminos)
1/2 tbsp kosher salt
2 tsp coarse-ground black pepper (fresh-ground okay)
2 tsp liquid smoke
1 tsp onion powder
1 tsp garlic powder
1/2 tsp apple cider vinegar

Combine the marinade ingredients and stir until well-mixed, then combine with the meat. Transfer to a resealable plastic bag and marinate overnight.

** The jerky will keep for several months in the fridge, or about a month on the shelf, depending on the fattiness of your meat – fatty meat spoils faster than lean meat.

** Feel free to scale up or down as you see fit – 3 lbs of meat will yield about 1 lb of jerky.

** Jerky can be make in the oven, at 170F with the oven door cracked open.

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Nutrition

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Serving Size: 1 (929g)
Recipe Makes: 1

Calories: 1527
Calories from Fat: 673 (44%)

Amt Per Serving		% DV

	Total Fat 74.8g	100 %
	Saturated Fat 29.4g	147 %
	Monounsaturated Fat 32.3g
	Polyunsanturated Fat 2.9g
Cholesterol 371.9mg		114 %
Sodium 2800.9mg		97 %
Potassium 3144.8mg		83 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.7g
Protein 196.1g		280 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1527

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