Beef Jerky

I love sharing! I love passing along recipes! I love creating and sharing! 

THAT IS WHO I AM!!! I am a sharer, after all, sharing is caring! :) 

I have spent the last day or so wondering -- do I really want to share this DELICIOUS jerky with you???

Lucky for you -- I don't like secrets! and I do want to share!!!!

Beef Jerky is a great snack and is a favorite for those doing Paleo. A great snack or even source of protein for lunch. 

I have been in search for a quality beef jerky recipe that I could season myself and dehydrate in my oven.  I do not need another kitchen gadget - although I still have two in mind! :) 

Recipes I found called for flank steak or a couple other cuts. 

I tried two different kinds of beef cuts. I talked to my farmer Jack from J and J and he recommended two cuts and I wanted to find the BEST! I did them both! Round Steak and Chuck roast. Round Steak was good but was harder for me to cut. Still was good!

CHUCK ROAST WINS!!!!! 

hands down

Chuck Roast was easier to cut into bigger thinner pieces and it was just easier to handle. 

 The meat sat in the marinade in the fridge overnight.

Laid the meat out on a cooling rack on top of foil wrapped cookie sheet.

After 4 1/2 hours ---- BEEF JERKY!!!!

The Ingredients:
1 Chuck Roast (Mine was about 4 - 5 lbs)
2 tsp Lemon Pepper
1 tsp Sea Salt
1 tsp Fresh Ground Pepper
3 - 4 garlic cloves, minced
1 cup soy sauce like product (Coconut Aminos, Braggs Amino, Soy Sauce)


The Directions:
I started with frozen meat. Some recipes say partially thaw meat then cut. I tried both partial thawed meat and thawed meat. Thawed meat cut easier, for me.


 When ready - Preheat oven to 170 degrees. 

Slice meat into 1/10th inch thickness strips. (If you need to use a meat hammer - GO FOR IT!!!)

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

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

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

Hint - I flipped my meat around hour 2. I did not leave my door open because of my small children.
Also, on the thicker pieces of meat --- use the meat hammer!!!It works WONDERS!!!
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I almost forgot --- Have you visited 12 Months of Bliss yet???
If not - a great time to start!!!! It is a New Year!!!!

***Thank you, sweet friend, for starting such a wonderful blog!!! I really enjoy each months challenge!

This months challenge - a picture a day! Simple!!!!
I need to start getting a little more creative with my pictures! So far - 2 pictures of my boys and about 10 of food.

It has been 6+month now of Bliss and I am still loving the challenges!!! :) Let me know what you think!!!! I really think you should join and start having BLISS!!! :)
Alright - go now!

Linked to Monday Mania, Nourishing Gourment, gnowfglins, Spain in Iowa, foodrenegade