Sugar-free homemade beef jerky

by Earthwalker | Jan 27, 2011 | Columns, Eat. Heal. Live., Featured | 1 comment

photo by Kusie [CC-BY-SA-3.0], via Wikimedia Commons

This jerky is easy to make, addictively delicious, and much more affordable and allergy-friendly than buying it pre-made. You need a food dehydrator for this recipe, although you could probably make it in an oven as well, but I’ve never tried that. It makes a ton, and is perfect for quick snacks on the go, camping, bike rides, or any time you need easy protein.

ingredients
Adapted from Mary Bell’s Complete Dehydrator Cookbook. The spices and flavorings are very adaptable, feel free to customize to your liking.

• 2 pounds lean ground beef (grass-fed if possible)

Marinade:
• 1/2 cup Coconut Aminos, South River azuki tamari, wheat-free tamari (contains soy) or Bragg’s Aminos (contains soy)
• 1/2 cup filtered water
• 2 Tbsp fresh garlic cloves, peeled crushed and minced
• 2 tsp smoked sea salt or regular sea salt
• 1 tsp anchovy paste (optional, but adds a great flavor)
• 2 tsp gluten-free spice mix of choice (I used my Dad’s homemade mix), or 1 tsp paprika, 1/2 tsp cumin, 1/4 tsp coriander, and 1/8-1/4 tsp cayenne pepper
• 1/2 tsp ground mustard
• 2 tsp onion powder

directions

Mix together marinade in a small bowl. Place ground beef in a large bowl or container, and break up into small pieces. Then pour marinade over meat, and using clean hands mix until totally combined. Cover bowl tightly and refrigerate for 8-12 hours for fullest flavor.
Form into discs or sticks using your hands, a mold, or a jerky gun and place on dehydrator trays. I use a teflex sheet covered with light mesh sheet on the tray, and then removed the teflex later on once more dry. Dehydrate at 145-155 degrees Fahrenheit for 10-24 hours, depending on the size of your jerky, the type of dehydrator you have and the humidity in your kitchen.
Dehydrate until until dried out, blotting oil from surface of jerky periodically. Finished jerky will be hard, but still pliable. When done, wrap jerky in papertowel or cloth, which will draw out excess fat and allow it to stay fresh longer, and let it sit a few hours or until cooled. Once cooled, unwrap from towel and store in well-sealed bags or containers.
For longer storage beyond 2-4 weeks, store in the refrigerator or freezer.

makes about 20 oz jerky

recipe courtesy affairsofliving.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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