More Beef Jerky!

Our new grass-fed beef bundle included a flank steak, which I thought might work well for jerky.  Using what I learned from my first go at it, I made some modifications – and it turned out FANTASTIC this time!

Jerky 1

I partially thawed the flank steak and sliced it thinly against the grain while still frosty.  Then mixed the marinade based on a recipe from Eat Like a Dinosaur and modified it to my own taste; soaked the meat overnight in the fridge, turning it over in the pan a couple times; and salted the meat generously before arranging it in the dehydrator.

Jerky 2

Drying took about 3 – 3 1/2 hours to complete.  The result was very tender, tasty, gluten-free, nightshade-free jerky!  I ate a whole tray all by myself – it was so good!

The marinade recipe, approximated:

3/4 cup coconut aminos
1/4 cup (gf) fish sauce
3 tbsp apple cider vinegar
1 tbsp onion powder
Himalayan Salt to taste

jerky 3

*nom nom nom*  😀                        It’s a HUGE hit in our house!

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