Jerky! 

Not to brag, but I am quite well known for my jerky, and it’s gone fast! My kids love it because it’s easy to shred into bites, my husband loves it cause it’s salty, and I love it because it’s easy, healthy, and I great source of nutrients for my family on the go. 

Several years ago, I purchased an Excalibur Dehydrator. I love it! It has five trays and a variety of temperature setting. It can fix up jerkey in 6-8hours, make up fruit leathers, raw vegan treats, dehydrated eggs for baking and meals for backing trips. You won’t regret getting one. 

Years ago, Joe, owner of Hole-In-One Ranch,  gave me the secret ingredient to my jerky, grass-fed London Broil. It’s lean, it’s large and it soaks up my marinated resulting in salty flavorful beef goodness in every bite.

Jerky! It’s a Hole-In-One 

5 lbs Grass Fed/Grass Finished London broil, partially frozen

1 cup Gluten Free Tamari/Soy Sauce       (I’ve used Braggs Liquid Amino Acids or Coconut Amionos, even just sea salt and pepper in a pinch with great results)

A Sharp Knife. Really, head to the hardware store and get it sharp! 

1. If there’s any medium to large bits of fat, trim it off. Fat will turn your jerky rancid if leftmoutnin warm temperatures. I usually keep this jerky in the fridge in glass jars for a longer shelf life. (And because if I leave it out it’s all anyone eats all day!) 

2. Notice in the pictures, for jerky you want to slice with the grain, not against it. Long slices for big jerky strips and as thin as you can make them. As mentioned above, it should be partially frozen, just thawed enough to work with that your hands don’t freeze and you can get nice straight cuts. 

3. Place all strips in a large container, I use a rectangular one. Then pour your soy sauce of choice all over and mix and turn meat gently till all is coated. Every few hours I stop by the fridge to give it a turn to ensure even distribution. It will need to marinate for 24-36 hours. 

4. Start lining up your trays with jerky strips, giving a little space between pieces to allow for air circulation. At this point if you want to add some fresh cracked black pepper do so! If you don’t have a dehydrator, consider setting up your oven to do the job. You can line baking trays with the meat, or even racks on baking trays, set oven at 170F and follow the rest of directions below. 

5. Set dehydrator at 170 degrees. Allow to work a few hours then flip the jerky. At this point some of the smaller bits might be ready and you can sneak those. Let it work for 6-8-10 hours depending on how thin or thick you sliced the meat. You’ll get the hang of it. When the thickest pieces can break apart and aren’t ‘wet’ or ‘raw’ inside, then they’re done. 

6. Allow to fully cool. Package in glass jars. Refridgerate or stuff in your back pack and get outside! 

-Enjoy!