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Categories:
grassfed beef apple cider vinegar maple syrup coconut aminos brown mustard fish sauce liquid smoke garlic onion powder pepper chili powder salt
Viewed: 14 - Published at: a year agoIngredients
- 2 pounds Grassfed Beef (such As London Broil, Top Round, Flank Or Sirloin)
- 1/4 cups Apple Cider Vinegar
- 1/4 cups Pure Maple Syrup
- 1/4 cups Coconut Aminos
- 1/4 cups Brown Mustard
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Liquid Smoke
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- 1 Tablespoon Pepper
- 1 Tablespoon Chili Powder
- 1 Tablespoon Salt
Method
- Place your beef in the freezer for about 90 minutes and then cut it into 1/4 inch thick strips going against the grain.
- Mix all of the remaining ingredients together in a bowl to make the marinade.
- Add the meat to the bowl and mix well to cover everything completely with the marinade.
- Place in the refrigerator for 12-24 hours stirring a few times to get every strip coated.
- Heat your oven or smoker to 150 F. If using an oven, line the bottom with aluminum foil.
- Lay your beef strips down flat directly on the oven racks or smoker grill.
- You want to spread the strips out evenly and flat so they dry out evenly.
- If using an oven, prop the door open with a wooden spoon or other device while cooking for air circulation.
- At 1/4 inch thickness, it will take 7-8 hours total to dry out your jerky at around 150 F. Total cooking time depends a lot on the size and thickness of your strips so adjust accordingly and check it after about 4 hours to see how things are looking.
- Your jerky will be done when it is dry enough that you can rip off a piece easily but not so dry that it snaps when you bend it.
