Paleo Beef Jerky
Making jerky at home may sound complicated but it couldn't be easier with this delicious gluten free and Paleo Beef Jerky made in the oven! They are a perfect on-the-go snack.
chuck roast (or any other lean beef cut)
apple cider vinegar
black pepper (omit for AIP)
fresh ginger, grated (omit if you don't like ginger!)
Put the beef in the freezer for 30 minutes. This allows for easy, thin slicing!
Take out the partially frozen beef and slice thinly as you can against the grain, about 1/8 inch in width.
Combine the rest of the ingredients in a glass container or a ziplock bag.
Whisk the mixture until the salt is dissolved and everything is combined.
Add beef to the marinade, toss, and refrigerate for 8-12 hours, turning halfway.
Preheat oven to 145 degrees F, or its lowest setting.
Drain and discard the marinade, and arrange the beef slices in a single layer on a baking rack over a baking dish, so it can catch any drippings.
Dehydrate in the oven for 10-12 hours with the oven slightly ajar for better circulation.
The jerky is done when the strips are dry and firm, but bends without snapping off.
To keep it fresh for a few months, store in an airtight container in the refrigerator.
The dehydrating time may vary according to the thickness of the beef, your oven temperature, and the moisture level.