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.
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!
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.
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.
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!
Partially freeze meat for 2-4 hours, until mostly frozen but not so solid you cannot cut it.
Slice meat into thin strips across the grain.
Mix the coconut aminos with minced garlic in a bowl.
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.
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.
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.
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)