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