DIY: How to Make Your Own Beef Jerky
Suppose you read Earthley's guide, Simplify Natural Living. In that case, you know dehydration is a preservation technique that uses low heat and steady airflow to extract enough moisture from food through evaporation to hinder the growth of bacteria, yeast, and mold. Dehydrating is an excellent option for preserving food. Everything can be dehydrated, from tomatoes, okra, fruits, meats, and herbs to pasta sauces and condiments.
We really enjoy some good jerky around here, especially if we're traveling or embarking on a special diet (like GAPS or a detox diet). Store-bought jerky is often not an option for us; it's expensive and made from factory-farmed meat (sometimes...but if not, it's even more expensive!). Not to mention, they often contain sodium nitrite, soy, sugar, and other food toxins. No thanks!
I've been making jerky for over 13 years, and we've perfected it to our taste buds. It doesn't taste like the sweet, tangy store-bought options. Instead, it's its own kind of delicious. And I promise, it's easy.
DIY: Beef Jerky
Ingredients:
- 2.5 lbs. grass-fed beef roast (bottom or top round are nice options)
- Juice of two limes or one lemon
- 1 small onion, chopped
- 3 - 4 cloves of garlic, chopped
- 1 tbsp. sea salt
- Water to cover
Notes: You'll need to choose a beef roast for this. Grass-fed is best if you can access/afford it. Choose the least fatty cut because you're cutting off the fat anyway.
The beef needs to be sliced thinly for best results. You can do it with a sharp knife and patience, but if you have a willing butcher, ask them to slice it for you! Remove as much obvious fat as you can because the fat becomes tough and unpleasant (and the jerky can spoil faster).
Directions:
Step 1: Put the meat in a large bowl or mason jar and add all the ingredients. Add just enough water to cover the meat.
Step 2: Cover the bowl (or jar) and marinade in the refrigerator for 6 - 8 hours (overnight is good, too).
Step 3: Transfer the meat to dehydrator trays or a cooling rack placed on a baking sheet (if you're using the oven). I use my Excalibur Dehydrator. Lay the strips flat with space in between them.
Step 4: Turn the dehydrator on to 155ºF (the highest setting) and leave it for 3 - 4 hours, checking until it is completely dry. If using the oven, set it to 170ºF.
Step 5: Check the jerky to ensure it's fully dry. If it's still squishy, bacteria could grow. If in doubt, leave it a while longer!