This beef jerky is the BOMB. Sooooo good. So addicting. And so healthy!! It is made with grass-fed, grass-finished beef from Deer Run Farm of Amelia. I could eat this for breakfast. I do lots of the time! ;) It's great "road food" aka. "snacks on the go!" My kids love it. My hubby loves it. This stuff does not hang around long! So I started making a double batch to keep it in stock longer. :)

For this recipe I use two round roasts aka. "for london broil." This cut works great for jerky because it is fairly lean (for once that is a good thing!) and is better for dehydrating. Don't worry, I'm not into lean meat as a thing. I make sure to pair this with plenty of full fat, raw cheese or straight up butter! It's wonderful. :D

Take these out of the freezer and put in the refrigerator maybe a day before you want to make this jerky recipe. Or take it out of the freezer and let it thaw for a couple of hours just on the counter. You want it to be still mostly/partially frozen. The more frozen it is, the easier it is to cut the pieces super thin - which is what you want for jerky! Your hands will get really cold, but it is worth it. ;)

Ingredients:

2 London Broils/ Beef Round roasts, about 3-4lbs. each, *partially* thawed, grass-fed, grass-finished

1.5 tsp. ginger powder

1.5 tsp. garlic powder

1/4 c. gluten-free, traditionally fermented soy sauce or coconut aminos

2 Tbs. Worcestershire sauce

2 tsp. pink salt

1.5 tsp Celtic salt seaweed seasoning

1-2 tbs. raw honey, optional

1 tsp. turmeric powder

1 tsp. onion powder

Cut the beef rounds into thin strips AGAINST the grain (diagonally) using a very sharp knife. The thinner the better. Place them all in a stainless steel or glass bowl. Add all of the seasonings and spices. Mix thoroughly and marinate in the refrigerator overnight and up to two days. I mixed it all together in this stainless steel bowl and then transferred it all to a smaller glass pyrex bowl to marinate in the refrigerator. I ended up marinated it 2 days and it turned out really well!

After the beef strips have finished marinating, line a baking sheet with parchment paper and lay the strips flat out and fairly close together, but not on top of each other. They will shrink significantly as they dry out! You will need at least 3 baking sheets to fit the recipe. :)

Preheat the oven to 150 F or as low as your oven will go. Place the jerky in the oven and allow to cook for about 2 hours. There will be lots of moisture and liquid being released from the beef when it starts cooking. Then flip each of the pieces over and keep cooking for another 4 hours. Keep checking on them every so often to make sure they aren't getting too dried out. If your oven only goes down to 170 F, they may get done a lot faster. The lower and slower you cook the beef, the better tasting the jerky will be.

You can also use a dehydrator, if you have one, and set it to 150 F. That's even better!

My oven goes down to 150 F and it took a total of 6 hours. It is done when all the liquid has evaporated and the jerky is "dry" and dark on the outside. Make sure you don't overcook it because it will keep drying and get tougher after you turn the oven off.

It looks about like this after it is done. Let it cool. (Although it is REALLYYYY yum to eat while it is still warm!) Store in an airtight container in the refrigerator up to a month. No way it will last that long though. This stuff will be gobbled up in no time. ;)

Let me know what you think!

Hope you enjoy!

~Sallie

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#beef #snacks #onthego #easy #grassfed #meat #carnivore