Homemade Beef Jerky
Making your own beef jerky at home is easier than you’d think! And as an added benefit, it ensures there are no nitrites, MSG, or high levels of sodium and makes a great treat for your dogs. This recipe can be made in a dehydrator or even your regular old kitchen oven. The spice combos are very flexible and can be customized according to taste, even made with no spice if you’re going to be sharing with your furry friends.
Homemade Beef Jerky
- 1 lb lean organic beef (i.e. sirloin tri-tip, flank)
- 1/3 cup apple cider vinegar
- 1/3 cup coconut aminos or soy sauce
- a dash of liquid smoke
- ¼ cup Chosen Foods Avocado Oil
- 1 tsp honey or maple syrup
- 2 tsp garlic powder
- 1 tsp dried minced onion
- ½ tsp ground mustard
- ½ tsp sweet paprika
- ½ tsp dried oregano
- 1 tsp sea salt
- ½ tsp ground pepper
Partially freeze your beef (or if thawing from frozen, partially thaw it). You do not want it rock hard but it should not be fully thawed either-this helps with slicing. With a very sharp knife, slice long 1/8”-thick pieces against the grain.
In a large zip-top bag, combine remaining ingredients and add sliced beef. Seal the bag and massage well to combine and evenly coat the strips. Marinate in the refrigerator for 12-24 hours.
Once marinated, move the beef from the bag to the sheets of your dehydrator, shaking off as much of the marinade as possible. Leave room between each strip of beef for the air to circulate.
Set your dehydrator to 160F and cook 6-8 hours for softer, chewy jerky or 10-12 hours for crispier jerky. Store in an airtight container for up to two weeks.
Note: if you don’t have a dehydrator, set your oven to the lowest setting (preferably not higher than 200F). Place the beef on cooling racks, spaced evenly throughout. Place the racks in the oven and cook with a wooden spoon stuck between the door of the oven to allow for air circulation. Cooking times will vary based on oven temperatures.