Beef Jerky (AIP, Paleo, SCD, GAPS)
Ingredients
Units
Scale
- 1 London Broil
- 1/2 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 1/8″ 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.