I once was a vegetarian.
For ten long years, I weathered the Boca Burger wasteland.
Only to find myself, at the end of it all, a dedicated and enthusiastic carnivore.
And a dedicated and enthusiastic taker of beef jerky glamour photos.
Here’s to making up for lost time.
Homemade Paleo Beef Jerky — Gluten-free, Paleo, and Whole30 compliant.
- 2-1/4 – 2-1/2 pound flank steak, as lean as possible
- 1 cup unsweetened apple sauce
- 1 tablespoon sea salt
- 1 tablespoon sambal oelek chili paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder
Remove the steak from its package and unroll it so that it’s flat. Put in a large bag and lay it flat in the freezer for 3-4 hours, until almost frozen (this will make it easier to cut).
With a sharp or serrated knife, cut the chilled steak against the grain into long strips about 1/4 of an inch thick. Make them as uniform in size and thickness in possible.
In a bowl, mix the remaining ingredient together and stir well. Pour the applesauce-spice mixture on top of the cut steak, and chill for at least 2 hours, preferably overnight.
Lay the pieces of steak flat in a dehydrator, making sure to space them far enough apart so that they dehydrate and do not steam. Cook in the dehydrator at 160 degrees Fahrenheit for about 4 hours, but keep an eye on the jerky along the way, testing it as needed.
If you do not have a dehydrator, you can cook the jerky in your oven. In order to get the meat as crisp as possible, it is advisable to lay the pieces of meat on top of wire cooking racks so that the heat can hit it from all angles.