I struggle with hypoglycemia, (blood sugar drops) and if you’re familiar with that, you know how important it is to keep blood sugars stable – which means it’s imperative to eat regularly (skipping meals is dangerous). Since going on the AIP (autoimmune protocol), it’s not like I can have a bag of nuts or pumpkin seeds tucked away in my purse.
Because of that, I like to make this delicious beef jerky, cut it into bite-size pieces and store it in unbleached parchment sandwich bags. I store the jerky-filled bags packed tightly in a large zip-top plastic bag in the freezer. When I know I’m going to be out and about running errands, I take a bag or two out and stick them in my purse to have on hand. I also like to bring coconut chips for healthy fat and to satisfy my need for something crunchy.
Shared on Paleo AIP Round Table and Allergy Free Thursday.
- 1 London Broil
- ½ cup unsweetened black cherry juice (or apple juice)
- 1 cup crushed pineapple
- 3 tablespoons coconut aminos (omit for GAPS and SCD and add 1 teaspoon sea salt)
- 1 tablespoon freshly chopped ginger (or 2 teaspoons ground)
- 2 cloves garlic (smashed and coarsely chopped)
- 2 teaspoons onion powder
- Freeze the London Broil for 30 minutes to an hour to make it easier to slice.
- Remove beef from the freezer and slice ⅛" thick across the grain.
- Place beef slices in a shallow glass dish.
- In a medium bowl, whisk all remaining ingredients together and pour over beef, tossing with your hands to coat.
- Cover with plastic wrap and marinate overnight.
- Preheat oven to 170F.
- Line one or two (depending on the size of the London Broil) rimmed baking sheets with aluminum foil. Place a stainless steel rack inside of the pan(s).
- Rub the racks with a little coconut or olive oil.
- Lay the beef slices on the rack(s) leaving just a little room in between slices for air to circulate.
- Place in preheated oven and then prop the door open to allow moisture to escape (I use a large wooden or silicone spoon).
- Dry in oven for 3-5 hours (I lean toward about 4). Time will depend on how thick your slices are. Check them at three hours and determine if it needs more time.
- Allow to cool completely. Jerky should be easily pried off the racks.
Jen, this absolutely the best beef jerky recipe I have found. I am active duty military and due to a recent diagnosis, am on the AIP. MREs are a no-go. For field exercises, I make massive quantities of this. Other Soldiers are jealous! This has been a game changer for me. Thank you for posting!
Your comment made my day Sabrina! A heart-felt thank you for serving our country! I can’t imagine how you are doing that while on AIP, but WOW. I’m so thankful the jerky is nourishing you!
Jen
Are there any substitutions for the apple juice or cherry juice? I can’t have either at the moment 🙁
You can just leave it out and let the pineapple do it’s thing or you could add pineapple juice to make it sweeter. Maybe a splash of lime or orange juice. Hope that helps.