Paleo Beef Jerky

• Gluten free
• Paleo

• Meat

  • 2 lbs Chuck

• Produce

  • 1 inch Ginger, fresh

• Condiments

  • 1 tbsp Honey, raw

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tbsp Sea salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Coconut aminos

Found on whatgreatgrandmaate.com

Ingredients

• 2-3 lbs chuck roast (or any other lean beef cut)
• ½ cup coconut aminos
• ¼ cup apple cider vinegar
• 1 tbsp raw honey
• 1 tbsp sea salt
• 1 tsp black pepper (omit for AIP)
• 1 inch fresh ginger, grated (omit if you dont like ginger!)

Directions

• 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 ⅛ 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.