Posted on | February 9, 2013 | 5 Comments
I went gluten free in July of last year & just a few months ago, so did my now 9-year-old. Store bought jerky became a big no-no for us.
It just so happens that I also found smoked salt about the time I went gluten free. If you’ve followed my blog for any amount of time, you know I think smoked salt is addictive. It’s also the perfect way to make a wholesome, gluten free, know-what’s-in-it beef jerky. We’re in love with this jerky. Apparently, so are Hubba’s employees… Hm.
2 heaping Tbs coarse smoked salt
½ cup Worcestershire sauce
¼ tsp pepper
¾ tsp onion powder
½ tsp garlic powder
Dash or 2 of liquid aminos
2 T apple cider vinegar
2 pound London broil, top round, rump roast or other lean beef roast or steaks
Trim fat off your beef. Slice beef into equal slices to no more than ¼” thick. Most butchers will do this if you’d rather them do it. Put your beef into a glass bowl.
Add all ingredients except beef to a small bowl & mix well. Allow to sit for about 30 minutes, to allow the salt to dissolve & mix again. Pour this over the beef. Cover the beef with a lid or plate & place in the refrigerator overnight, up to 24 hours.
After marinating your meat, discard your marinade & place meat on a dehydrator. Dehydrate per your manufacturer’s instructions. I find it best to begin this before bed one night, so that the next day, you can keep an eye on it. Typically, after the first night, you can begin pulling some thinner pieces off (even though we try to slice them all the same thickness, you will have some that dry faster).
Store your jerky on the counter in an airtight container. I can’t be sure how long this stores, as it doesn’t seem to make it past a week or 2 in this house.
Do you have a perfect real food jerky recipe?
“Michaela– homeschooling Mom to 3 boys, wife to one wonderful Hubba, kitty-momma, likes gardening/sewing/baking/cooking/a multitude of other things.
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