Makes about 1½ lbs of jerky
We love beef jerky and, ever since we purchased our favorite kitchen gadget, a dehydrator, we make it all the time. Jerky is a perfect on-the-go snack that is full of protein and has great flavor. It comes in handy when errand running, lasts longer than expected, and helps us avoid scary fast-food options.
INGREDIENTS
• 3 lbs beef (flank steak, London broil, or beef heart)
• ¾ C coconut aminos or wheat-free tamari
• 3 cloves garlic, minced
• 1 Tbsp salt
• 2 tsp cumin
• 1 tsp cinnamon
• ½ tsp pepper
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Carefully slice beef into ¼-inch-thick slices about 2 inches by 3 inches with a knife or mandolin.
2. Whisk remaining ingredients together in a bowl big enough to marinate meat.
3. Microwave for 30 seconds or warm on the stovetop to activate spices.
4. Place meat in marinade and refrigerate for 8 hours or overnight.
5. Dehydrate on medium-high for 4–8 hours or cook at 170 degrees in oven for 12 hours until meat is dry and rubbery (time will vary depending on humidity and the fat content of the meat).
6. Remove jerky and cool in an open container to allow drying to continue. Once cooled, seal container and store in refrigerator or freezer. Jerky can be kept at room temperature, but should be stored long term in cooler temperatures, as there are no preservatives or chemicals to prevent molding.
