Beef Jerky (AIP, Paleo, with SCD, GAPS option)

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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.

Beef Jerky (AIP, Paleo, SCD, GAPS)

Author: Jen/ my BIG FAT grain free life

Ingredients

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

Instructions

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.