No Soy Sauce Beef Jerky Maranade

I'm not much of a meat-eater—only when I'm shopping for it I seek out grass-fed beef. This may sound a flake elitist merely I feel that I'm taking a represent those who exercise relish beef, and a correspond the welfare of cows. And grass-fed beefiness is lean (and higher in good fats and anti-oxidizing vitamins), so it's perfect for beef jerky.

I've wanted to have a go-to soy-free, saccharide-complimentary jerky for a long time. In the past I've used coconut aminos, gluten-gratuitous soy sauce, gluten-free Worcestershire sauce, but I've actually wanted to make a good jerky without all of these ingredients, and I'thou really happy with the results!

I've included 2 smokey beef jerky recipes: a gluten-free jerky marinade and a gluten-costless and soy-gratuitous marinade. I recognize that not everyone has access to grass-fed beef merely for those who do, equally makes a departure. And for this recipe, information technology makes a big difference. Look for the leanest cut of beef and trim any excess fat off before marinating and drying it.

For beefiness cut info, check out this nautical chart of beefiness cuts. Beneath is a listing of beef cuts you'll find in almost butcher shops and markets. The nearly desirable cuts are the leanest and least tough pieces of beef. I avoid using flank steak and brisket cuts considering they tend to exist also tough for jerky, merely that'south only me.

• Loin (short loin, and of course tenderloin)
• Sirloin
• Rib eye (can be fatty; trim well)
• Inside or top round
• Centre of the circular
• Bottom Round
• Flank (can exist tough)

I'm lucky because my local market offers thinly sliced cuts that are perfect for hasty. To piece a cut of beef into sparse pieces, freeze information technology for an hr or then and then slice information technology 1/viii to ane/4 inch (.32 to .64 cm) thick. Or find a kind butcher who'll do it for you!

If you don't think yous'll finish it up in a few days or weeks yous tin can store information technology in the refrigerator for a few months. And if you're not sure if y'all've dried it thoroughly or want to go on it around for an extended flow of fourth dimension,  store it in the fridge so information technology doesn't go rancid. Removing equally much fatty as possible is also important in preventing it from condign rancid.

Smokey Beef Jerky {soy-free, gluten-free, SCD}

To slice a cut of beef into thin pieces, freeze information technology for an 60 minutes or so so slice it one/viii to 1/4 inch (.32 to .64 cm) thick, cut across the grain. I like to cut the pieces into 4-inch (x.2 cm) square pieces, simply you can cut them into strips as well, about 6 by ii inches (15.ii past 5 cm). It's a skilful idea to cut them all about the same size and so they dry evenly.

If yous favor salty beef jerky (like the soy version) add a bit more salt, about one/4 teaspoon or and then. And if you desire, you lot can leave out the maple syrup or honey for a sweetener-complimentary hasty.

Ingredients

• 1 tablespoon basis pepper
• 4 medium garlic cloves, peeled and minced or crushed
• 1 teaspoon salt
• one/2 teaspoon onion pulverisation
• ane/ii teaspoon smoked paprika
• 1 teaspoon liquid fume
• ane teaspoon maple syrup or honey (or other sweetener; optional)
• ane tablespoon apple cider vinegar
• 2 pounds (908 g) lean beefiness, sliced thinly

Method

1. Place all the marinade ingredients, except the beef, in a bowl and whisk.
2. Place the sliced beefiness in big shallow baking dish and pour the marinade over the beef. Move the beef around with a fork to insure that all sides have been covered in the marinade.
3. Comprehend and air-condition the beef to marinate for at least 4 hours, overnight is even meliorate.
4. For the dehydrator method: Prepare the trays and employ a teflon sheet or parchment newspaper over the tray to catch whatever drippings. Lay the beef out on the trays so the pieces are not touching. Ready the dehydrator to 140°F (60°C) and dry out the beef for 3 to 4 hours, depending on their thickness, turning each piece halfway through (after 1.5 hours).
5. For the oven method: Prepare baking sheets with parchment newspaper or other non-stick surface and lay the beef out across the sheets and then they're not touching. Prepare your oven to 140°F (60°C) or as low as information technology will go (I wouldn't become any higher than 165°F (74°C). Dry out the beef for 3 to four hours, or shorter if they oven temperature is higher than recommended.
6. Cool fully, and store sealed for a few weeks, or in the refrigerator for a few months.

Makes ii pounds (908 g)

Smokey Beefiness Jerky {gluten-costless}

To slice a cut of beefiness into thin pieces, freeze it for an hour or so and so slice it 1/eight to one/4 inch (.32 to .64 cm) thick, cutting across the grain. I like to cut the pieces into 4-inch (ten.2 cm) square pieces, but you can cutting them into strips as well, about 6 by 2 inches (15.2 by 5 cm). It'south a skillful idea to cut them all about the same size and so they dry evenly.

And if yous want, you can leave out the maple syrup or honey for a sweetener-free jerky.

Ingredients

• one tablespoon ground pepper
• 4 medium garlic cloves, peeled and minced or crushed
• one/ii loving cup gluten-free tamari or soy sauce, or coconut aminos
• 1 teaspoon liquid smoke
• i teaspoon maple syrup or honey (or other sweetener; optional)
• 2 pounds (908 g) lean beef, sliced thinly

Method

1. Place all the marinade ingredients, except the beef, in a bowl and whisk.
2. Identify the sliced beef in large shallow baking dish and pour the marinade over the beef. Motility the beef around with a fork to insure that all sides have been covered in the marinade.
3. Comprehend and air-condition the beef to marinate for at least 4 hours.
4. For the dehydrator method: Prepare the trays and use a teflon canvass or parchment paper over the tray to catch whatsoever drippings. Lay the beefiness out on the trays and then the pieces are not touching. Fix the dehydrator to 140°F (60°C) and dry the beefiness for 3 to 4 hours, depending on their thickness, turning each piece halfway through (after 1.v hours).
5. For the oven method: Set baking sheets with parchment newspaper or other not-stick surface and lay the beef out beyond the sheets and then they're not touching. Set your oven to 140°F (60°C) or as low as information technology will go (I wouldn't go whatsoever higher than 165°F (74°C). Dry the beef for 3 to 4 hours, or shorter if they oven temperature is higher than recommended.
6. Cool fully, and store sealed for a few weeks, or in the refrigerator for a few months.

Makes ii pounds (908 thou)

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Source: https://comfybelly.com/2013/10/beef-jerky-2-ways/

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