I have always been a fan of beef jerky. After learning about GMO’s, I began paying closer attention to what ingredients were in my foods. I noticed that most beef jerky was just full of garbage ingredients. It’s very challenging to find an organic jerky, and even some of those contain maltodextrin and other additives. However, making your own involves owning a dehydrator… I was pumped when my husband surprised me with one that was on my wish list. This dehydrator got rave reviews. One of the pros is not having to rotate the trays since the design allows for even cooking.
I had two snacks that I knew I wanted to try…. Beef Jerky and Chocolate Kale chips. This beef jerky has a touch of sweet, with a little spicy kick that builds. So good!
- 1.5 lbs of lean beef (Preferably organic ).. I used london broil
- 3 tbsp organic dried cranberry
- 1/4 cup filtered water
- 1 tsp organic ground black pepper
- 1 tsp organic ground chili pepper
- 1 tsp organic ground garlic
- 1 tsp organic ground cayenne pepper
- 1 tsp organic onion powder
- 1/2 tsp organic ground mustard
- 1/8 cup organic tamari
- 1 1/2 tsp local honey
First things first … before making any jerky, if the meat was not already frozen when it was purchased, the meat must be frozen for two days to kill any parasites that may be lingering in the beef. After this time, thaw the beef in the fridge for a day. If the meat is still slightly frozen, this will only make it easier to thinly slice the beef.
7. Set dehydrator temperature to 160 F and leave for about 4 hours. Give the jerky a check at the 3 hour mark. Depending on the thinness of the meat some pieces may be ready.
Store in an airtight container… I like to save the moisture absorbing packets from store bought foods and reuse them for dehydrated foods. Just place one or two of the moisture absorbing packets in the storage container with your jerky!