You will not be able to resist this tasty, convenient, protein-packed snack! You’ve seen beef jerky in stores, but this spicy, fulfilling treat is much healthier when homemade. It contains none of the additives or nitrates often found in the commercially produced versions. This dish packs in a ton of heat from the very first bite, but can be altered depending on how daring your taste buds are. Add more cayenne and red pepper flakes if you like it hot.
• Yields 2 pounds jerky
• 1⁄2 cup coconut aminos
• 1⁄2 cup Worcestershire sauce
• 1⁄2 cup water
• 1⁄2 tablespoon liquid smoke
• 1 tablespoon garlic powder
• 1⁄2 tablespoon paprika
• 1⁄2 tablespoon chili powder
• 1 teaspoon black pepper
• 1⁄2 teaspoon cayenne pepper
• 2 pounds London broil
• 2 tablespoons red pepper flakes
1. In a medium stock pot, combine coconut aminos, Worcestershire sauce, water, liquid smoke, and all spices (except the red pepper flakes). Heat over low heat until it is warmed through.
2. While sauces and spices are heating, use a mandoline (or knife) to slice your beef into thin 1⁄4″ slices. Make sure the beef is cold for easier slicing. Set aside.
3. Pour marinade into a large storage container with a lid. Once cooled slightly, add sliced beef to the container, making sure each piece is coated in marinade. Place in refrigerator overnight, shaking container occasionally.
4. After the beef and marinade has had time to set overnight, place beef in a colander and quickly rinse with water. Set your dehydrator to 160–170°F, and lay beef in a single layer on the shelves of your dehydrator (do not overlap slices). Dehydrate for approximately 4–41⁄2 hours, or until the edges of the beef start to crack slightly. Set aside and let cool.
5. Coat slices with red pepper flakes for added spice. Store in the refrigerator for about 30 days in a sealed, airtight container.
