Beef jerky can be a great snack but have you ever looked at the ingredients on the packaged variety in the stores? You’ll know every ingredient in this home made teriyaki beef jerky. Know why? Because you’ll be the one making it silly. :)
In preparation for Super Bowl XLVII, I’ll be posting a new game-day recipe each day leading up to the game, to give you some Paleo options for your Super Bowl menu. Pick up my book, Pigskin Paleo, for an even larger selection.
That’s one of the things I enjoy the most about cooking, I know every ingredient, the quality of the ingredients and the process the ingredients went through to make the food that I’m about to put into my body to use as fuel. We used to buy jerky for a quick snack until I realized every single bag had added sugar among other corn and soy products that just aren’t necessary. Here’s an example of one of the varieties I used to buy.
Over the summer I played around with a few different jerky recipes and this one, by far, was my favorite. This summer I made it using soy sauce and rice vinegar, as listed below. I used up both of my supplies of those ingredients and recently replaced them with Coconut Secrets raw Coconut Aminos and Eden Selected Ume Plum Vinegar and the small change in ingredients didn’t any major difference in the taste. If you don’t have 2 pounds of flank, feel free to cut this recipe in half (but be sure to keep all those garlic cloves if you do). :) Can’t find any flank? You can also use skirt.
I prepared half of this recipe for this week, when Jeff’s snack tooth comes-a-callin but this would be a great snack to set out and serve at a super bowl party. Plus you can make it ahead of time by a few days and then pull it out to serve.
Want some other ideas of what to serve for your Paleo Super Bowl party? Pick up a copy of Pigskin Paleo and you’ll be fully stocked with plenty of Paleo options. :) Already got a copy or it’s not in the budget right now, no worries. I’ve got a nice sampling of quick and yummy super bowl party recipes planned to go out before the Harbaugh vs. Harbaugh showdown. I. Can’t. Wait. :)
Teriyaki Beef Jerky
- 2 pounds grassfed flank steak, cut into thin strips
- 1 teaspoon onion powder
- 2 tablespoons chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
- 8 cloves garlic, minced
- 3 teaspoons soy sauce, tamari or coconut aminos
- 1 teaspoon rice vinegar
Directions Makes 30-40 jerky strips
- Using kitchen schears, cut flank steak into thin strips. Then go back and cut each piece in half again.
- Add beef to a gallon size zip lock bag along with all the remaining ingredients. Seal the bag and mix the ingredients around to evenly distribute across all the meat.
- Let meat marinate for 1 hour or overnight.
- Turn oven to lowest setting, mine starts at 200° so I leave the door open. (Typically this would be done in a dehydrator but since I don’t own one, this process works well as a replacement.)
- Remove the marinated meat from the bag and transfer each piece to a drying rack on top of a cookie sheet.
- Cook or dehydrate the meat at the low setting on the oven for 6-8 hours.
- Test the consistency of the meat. If dried to the consistency of your liking remove and store in the refrigerator. If it’s not fully dehydrated keep in the oven and check on 30 minute intervals.
- Transfer to a container and store leftovers in the refrigerator.
- Enjoy! :)