Add jerky to your list of paleo-approved snacks! It’s an ideal addition to have in your lunchbox and a great option for munching on the run. You’ll commonly find this meat-based chew in most supermarkets and gas stations, but it’s important to remember that the ingredients that go into pre-packaged jerky may not always fit your paleo diet, or good for you at all. Avoid unnecessary sodium, MSG and even wheat and soy by making it at home. Here’s a tried-and-true recipe for basic jerky-making. Feel free to jazz it up with your favorite seasonings, herbs or even add fruit to the marinade like black cherry barbecue. Not only is it fun to make, but it’s a great opportunity to get creative and play with your favorite flavors!
Ingredients
1.5-2 lbs. flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 Tbsp. Vitacost raw, organic honey
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. liquid smoke
1 tsp. red pepper flakes
Directions
- Slice steak into thick, 2-in. long strips (approximately 1/4 in. thick)
- In bowl, whisk remaining ingredients together and pour in plastic baggy, then add steak and seal. Massage marinade into meat strips and let sit for 2 hours.
- On dehydrator tray, arrange steak without overlapping and set dehydrator for 160 degrees F. Check jerky after four hours. If you prefer jerky more tender, leave in longer.
Tips for using and cleaning your dehydrator:
- Since each model is different, be sure to follow the instructions for your dehydrator to set temperature correctly.
- Don’t forget to check your food to make sure it’s dehydrated to your liking—even if you set the timer for the specified amount a recipe suggests.
- If your model has both top and bottom fans, you may want to rotate the shelves during the cooking process to ensure all of the pieces dry evenly.
- If the shelves are dishwasher safe, remove the top bin of your dishwasher and run through a cycle for a quick and easy clean!
Hungry for more? Find loads of paleo recipes here.