Cc7381bd787721575ea9198048132adb
2

Beef Jerky Marinades

by (5531)
Updated about 12 hours ago
Created July 16, 2011 at 1:15 PM

I saw the "Beef Jerky How-To" thread but I wanted to get a little more specific with what people are using as seasonings and marinades for their beef jerky. I'm starting to turn some heads toward paleo with some good batches of grass fed london broil turned jerky and want to get it as tasty as possible. Obviously gluten, sugar, soy free please.

Off to the farmers market to pick up another 3 lb chunk of meat. Thanks in advance.

78972387772c994caa78513a83978437
0 · September 22, 2011 at 10:52 AM

Yeah! Sorry, I also add lemon juice. It does a nice job tenderizing and getting all the way through the meat.

6da513ec59c25531127912318fbf27d5
0 · August 18, 2011 at 4:00 PM

if you add an acid to your marinade it will help tenderize the meat a bit and make it easier to pull apart once dried. Lemon juice or pineapple juice are both good options. (would leave out the honey if you add pineapple juice). Yes, I use G-free soy sauce on my jerky

6da513ec59c25531127912318fbf27d5
0 · August 18, 2011 at 3:58 PM

i have made a good chicken sausage jerky. I just roll the sausage into thin strips (or use a jerky shooter for ground meat) cook the chicken at 350 until the pink is out then dry it like regular jerky meat. You can do this with chicken or turkey or whatever.

95601768ec9cb75cc3a9cbcd2271ed14
0 · August 18, 2011 at 3:04 PM

oh, and venison is really good.

95601768ec9cb75cc3a9cbcd2271ed14
0 · August 18, 2011 at 2:57 PM

my father used to make duck jerky when i was a kid and it was super tasty.

Cc7381bd787721575ea9198048132adb
0 · August 18, 2011 at 1:55 AM

A beef allergy makes me want to cry, stay strong Kelly.

Cc7381bd787721575ea9198048132adb
0 · August 18, 2011 at 1:51 AM

Added a bounty because I've really been cranking out some beef jerky and I like it just fine less seasoned but I can only sell others on it if it's a little tastier, Bring on more recipes you paleo hippies!!!!

Ce7e28769d92d5de5533e775b1de966e
0 · July 17, 2011 at 3:00 PM

Part 2 of 2: I also googlied to see if there was a natural liquid smoke and Sweet Baby Jesus - there is! It's called Lazy Kettle Liquid Smoke and its literally smoke captured and run thru distilled water, filtered, bottled. Smoke in a bottle, nothing else. If you wanted an alternative to something like that chipotle chile and smoked paprika would work. Have fun and post results! Exciting experimentation! :)

Ce7e28769d92d5de5533e775b1de966e
0 · July 17, 2011 at 2:55 PM

Part 1 of 2: It would work with all proteins, definitely. Everything in there is straight up and clean, very transferable. I was thinking though that when I eat salmon jerky it's nice when it's smoky, too.. so I hit the intertoobs and found a recipe that I approve of :) here:http://www.foodnetwork.com/recipes/alton-brown/salmon-jerky-recipe/index.html Alton Brown does some good food science and everything in here is straight up and simple. Molasses falls into that "grey" Paleo area.. but the amount used is not much v. the fish weight.

345c1755efe005edd162b770dc6fb821
0 · July 17, 2011 at 12:15 PM

sounds great!! is the marinade good with all proteins? (turkey, chicken) I'm assuming not for salmon?

345c1755efe005edd162b770dc6fb821
0 · July 17, 2011 at 12:13 PM

great I'll try the turkey and salmon!! I tried Buffalo but it didn't like me, I think the protein is still considered beef? thanks for the ideas!!

Ce7e28769d92d5de5533e775b1de966e
0 · July 16, 2011 at 2:05 PM

Cloves are a super sketchy spice as they're ohsopowerful - you have to be so stinking careful or you will completely ruin a batch. I *might* add a pinch if I'm not in a hurry. I almost would rather add a pinch to the food if that makes sense? Totally agree with your grammie, tho! My gram did the same :)

76d0056c773673e24b8c57a685d504ed
0 · July 16, 2011 at 1:58 PM

have you ever added ground cloves to your ketchup recipe? my grandma's homemade recipe has cloves and those little guys really make the whole recipe! mmmm

Ce7e28769d92d5de5533e775b1de966e
0 · July 16, 2011 at 1:53 PM

Turkey jerky and salmon jerky! Can you eat Buffalo? Buffalo jerky is super tasty.. mm....

Total Views
24.9K

Recent Activity
04f2eae4450112cdedce7235923c646d

Last Activity
28D AGO

Followers
1

Get Free Paleo Recipes Instantly

9 Answers

best answer

3dc0e6d3b30b4934610975c69f7a2ad4
3
134 · August 22, 2011 at 1:45 AM

The best beef jerky I have found is the one from Angelo Coppola's "Latest in Paleo" blog/podcast. I made a huge batch for a recent boating trip and EVERYONE raved about it! http://www.latestinpaleo.com/blog/2011/3/1/latest-in-paleo-best-beef-jerky-recipe.html

Im sure I'll try others in the future but this one is AMAZING!

04f2eae4450112cdedce7235923c646d
2
1112 · August 18, 2011 at 4:33 PM

My favorite:

Game meat (deer) marinated in:

whisky (preferably Single Malt from Islay), cognac may also be used Fresh ground pepper chili flakes 'bit salt mashed garlic

Ce7e28769d92d5de5533e775b1de966e
2
20519 · July 16, 2011 at 1:51 PM

Great question! I'm actually going to make some this week, it will be my first time attempting this - excited! Been craving a chewy meaty snack :) and look forward to what the other comments will be.

The one I'm going to use I was given by my friend Kat, I made a few adjustments:

Marinade: Plums minus the skin and pit, garlic, fresh ginger, honey, some ketchup - my recipe is below, lemon juice, avocado oil, pepper, dry mustard, red pepper flakes. Run through a processor so it's super smooth, taste and adjust seasonings.

Ketchup: tomato paste, canned tomatoes with juice strained out and the tomatoes squeezed, honey, a little lemon juice, chopped onion, chopped garlic, some salt/pepper. I simmer so all the flavours meld then run through a chinois so it's super smooth. Pop in a jar and into the fridge.

Ce7e28769d92d5de5533e775b1de966e
0 · July 17, 2011 at 3:00 PM

Part 2 of 2: I also googlied to see if there was a natural liquid smoke and Sweet Baby Jesus - there is! It's called Lazy Kettle Liquid Smoke and its literally smoke captured and run thru distilled water, filtered, bottled. Smoke in a bottle, nothing else. If you wanted an alternative to something like that chipotle chile and smoked paprika would work. Have fun and post results! Exciting experimentation! :)

Ce7e28769d92d5de5533e775b1de966e
0 · July 17, 2011 at 2:55 PM

Part 1 of 2: It would work with all proteins, definitely. Everything in there is straight up and clean, very transferable. I was thinking though that when I eat salmon jerky it's nice when it's smoky, too.. so I hit the intertoobs and found a recipe that I approve of :) here:http://www.foodnetwork.com/recipes/alton-brown/salmon-jerky-recipe/index.html Alton Brown does some good food science and everything in here is straight up and simple. Molasses falls into that "grey" Paleo area.. but the amount used is not much v. the fish weight.

345c1755efe005edd162b770dc6fb821
0 · July 17, 2011 at 12:15 PM

sounds great!! is the marinade good with all proteins? (turkey, chicken) I'm assuming not for salmon?

Ce7e28769d92d5de5533e775b1de966e
0 · July 16, 2011 at 2:05 PM

Cloves are a super sketchy spice as they're ohsopowerful - you have to be so stinking careful or you will completely ruin a batch. I *might* add a pinch if I'm not in a hurry. I almost would rather add a pinch to the food if that makes sense? Totally agree with your grammie, tho! My gram did the same :)

76d0056c773673e24b8c57a685d504ed
0 · July 16, 2011 at 1:58 PM

have you ever added ground cloves to your ketchup recipe? my grandma's homemade recipe has cloves and those little guys really make the whole recipe! mmmm

A81081d9fcb772c226b5e86b7e417c0d
1
688 · August 22, 2011 at 8:30 PM

We typically follow two methods for our homemade jerky: A marinade and a dry rub. Since the marinade is in question here, thats what we'll post!

[Ingredients]

  • 2-3 lb piece of lean beef or venison
  • 3-4 cloves of garlic, minced or pressed
  • 1 cup Coconut Aminos
  • 1 tsp each, Salt and Pepper

[Process]

  1. Partially freeze meat for 2-4 hours, until mostly frozen but not so solid you cannot cut it.

  2. Slice meat into thin strips across the grain.

  3. Mix the coconut aminos with minced garlic in a bowl.

  4. Toss sliced beef into with the coconut aminos and minced garlic in a ziplock back. Allow meat to marinate from 2-24 hours in refrigerator.

  5. Preheat oven to 170 degrees. If using an oven, set up wire racks over cookie sheets lined with aluminum foil (for easier cleanup). Lay strips of beef out on wire racks, add salt and pepper if desired, and place racks in oven.

  6. Cook at 170 for about 4 hours. Thinly sliced meat will take less time, thicker slices will take longer. Open oven door slightly for last +/- 2 hours.

beef-jerky-marinades

beef-jerky-marinades

78972387772c994caa78513a83978437
1
2290 · August 18, 2011 at 3:45 PM

Anyone use gluten free soy sauce? I use that with a little salt, pepper, garlic, ginger, tiny bit of honey

78972387772c994caa78513a83978437
0 · September 22, 2011 at 10:52 AM

Yeah! Sorry, I also add lemon juice. It does a nice job tenderizing and getting all the way through the meat.

6da513ec59c25531127912318fbf27d5
0 · August 18, 2011 at 4:00 PM

if you add an acid to your marinade it will help tenderize the meat a bit and make it easier to pull apart once dried. Lemon juice or pineapple juice are both good options. (would leave out the honey if you add pineapple juice). Yes, I use G-free soy sauce on my jerky

95601768ec9cb75cc3a9cbcd2271ed14
1
2206 · August 18, 2011 at 3:11 PM

This is my basic recipe:

1/2 cup coconut aminos

a few cloves of minced garlic

salt and pepper to taste

cayenne pepper to taste

a little bit of anchovy paste

1/2 cup water

Sometimes I throw in other stuff for variety like horseradish or tomato paste or thyme. When I want a sweeter jerky I use a tablespoon of molasses or maple syrup. I generally leave it in the marinade for around 18 hours in a plastic bag, making sure to give it a shake every so often.

345c1755efe005edd162b770dc6fb821
1
8757 · July 16, 2011 at 1:51 PM

I just got my Excalibur dehyrdrator in, wanted to do some jerky as well, but no beef due to allergy. Let me know if you have any proven jerky for other meats? whats best?

6da513ec59c25531127912318fbf27d5
0 · August 18, 2011 at 3:58 PM

i have made a good chicken sausage jerky. I just roll the sausage into thin strips (or use a jerky shooter for ground meat) cook the chicken at 350 until the pink is out then dry it like regular jerky meat. You can do this with chicken or turkey or whatever.

95601768ec9cb75cc3a9cbcd2271ed14
0 · August 18, 2011 at 3:04 PM

oh, and venison is really good.

95601768ec9cb75cc3a9cbcd2271ed14
0 · August 18, 2011 at 2:57 PM

my father used to make duck jerky when i was a kid and it was super tasty.

Cc7381bd787721575ea9198048132adb
0 · August 18, 2011 at 1:55 AM

A beef allergy makes me want to cry, stay strong Kelly.

345c1755efe005edd162b770dc6fb821
0 · July 17, 2011 at 12:13 PM

great I'll try the turkey and salmon!! I tried Buffalo but it didn't like me, I think the protein is still considered beef? thanks for the ideas!!

Ce7e28769d92d5de5533e775b1de966e
0 · July 16, 2011 at 1:53 PM

Turkey jerky and salmon jerky! Can you eat Buffalo? Buffalo jerky is super tasty.. mm....

8d7e1f055467997c3a545caa906f58de
0
0 · November 20, 2013 at 4:44 AM

Anyone have any ideas for a gluten-free soy-free, coconut aminos free version? We can't have that, either. (Worchestershire and other bottled sauces have soy!)

246ebf68e35743f62e5e187891b9cba0
0
21400 · August 22, 2011 at 3:42 PM

I make tons of the stuff - this is my closest favorite, my wannabe Carne Seca. It also re-hydrates well in tomato stock for a pretty good chili.

For 3lbs of raw meat - mix the following, slice beef and massage mixture in, let it sit overnight, then dehydrate.

1/4 cup Coconut Aminos

Juice of 1 lime

1/8 cup honey (or slightly more (+1tbps?) agave nectar, if you, like me, were silly enough to buy it when it first came out and you have a need to dispose of it, but can't bring yourself to throw it away)

1 chipotle pepper

2 tablespoons Smoked Paprika

1 tsp. roasted cumin

1 tsp. oregano

1 tablespoon minced cilantro

1/2 tablespoon black pepper

1 crushed clove of garlic

2 spring onions

1 tablespoon (or more) sea salt (depending on taste/goals)

Answer Question

Login to Your PaleoHacks Account