Friday, June 24, 2011

Beef Jerky

As I've mentioned before, I'm a planner. I like to have a game plan for most aspects of my life, and be able to keep to that game plan. I am tackling vacation with the same perspective. I know it is not going to be easy eating meals on the road and staying Paleo, so I have set forth to make it as easy as possible for myself.
One of the ways I am doing this is by preparing my own snacks ahead of time and bringing them with me. Today I have prepared and frozen 'granola bars', baked muffins, mixed trail mix, and made beef jerky. Preparing ahead is a great way to not only stay on track nutrition wise, but also to save a considerable amount of money. Here is the jerky I made today. I will say, it is not nearly as salty as the store bought jerkies, so if you want a saltier product you would need to add another tbsp or so of it to the liquid. I prefer to keep our sodium intake down, and I think it tastes great without it!
Beef Jerky
2.5lb beef
2 tbsp maple syrup
1 tbsp sea salt
1 tbsp coconut aminos
3 C Warm water (to dissolve salt and melt maple syrup)
1 tbsp cayenne pepper (adjust as your heat preference

In large bowl, mix together all ingredients except beef. Let mixture sit till cooled. While cooling, slice beef to about 1/8-1/4 inch thick slices.

Once liquid is cooled, submerge beef and allow to sit in the refrigerator at least an hour.
Preheat oven to 250. Using tongs, remove beef from liquid allowing excess liquid to drip off. Place onto baking sheets. You can usually get about 1 sheet full per lbs, so for this batch I had a little less than 2 and 1/2 sheets full. Place in oven for 1 hr.

After 1 hour, remove beef from oven and turn each piece over. Return to oven for additional 30-45 minutes, depending on the thickness.


  1. Curious as to what cut of beef you used to make these? They look yummy and easy...going to have to make them!

  2. To be honest, I will use whatever lean, high quality beef I can get for the best price. The key is definitly being a lean meat. You do not want a lot of fatty veins running through the jerky. I use a lot of Top Round Steaks and Rump Roasts, as they are very lean and I can readily find the Organic and Grass-Fed options in my local market.
    Hope that helps. I hope you enjoy the jerky!

  3. Thanks! That definitely helps me!

  4. Ester, what can be used in place of the coconut amios? I have not found that in my town

  5. I do not know of any subs for the coconut aminos. It is a substitute for soy sauce itself, so you could maybe use a fish sauce or similar to give the jery the depth of flavor. In the grocery store, it is usually located near the soy sauce or asian section. You can also order it online, if you are interested. Sorry, I know that probobly wasn't much help :(

  6. Are the ingredients supposed to be cooked before the beef is added?

  7. No Jen, just whisk it all together!