- 2.2 lbs of beef roasting joint, fat trimmed (990 g)
- ¼ cup of vinegar, your choice (60 ml)
- 1 teaspoon of cayenne powder (2 g)
- 2 Tablespoons of onion powder (14 g)
- 2 Tablespoons of garlic powder (20 g)
- 3 Tablespoons of gluten-free tamari sauce or coconut aminos (45 ml)
- 2 Tablespoons of salt (30 g)
- Black pepper, to taste
Prepping the beef
- Slice the beef along the grain into 1-inch thick pieces. Prepare a bowl of vinegar for dipping.
- Dip each piece of meat in the vinegar and let the excess to run off.
- Place meat on a cooling rack over a tray. Chill the tray in the fridge overnight, uncovered.
Making the jerky
- Pat dry each piece of meat with paper towels.
- In a bowl combine the cayenne pepper, onion powder, garlic powder, salt, and a generous crack of black pepper. Add the tamari to create a paste.
- Add the meat to the paste and thoroughly rub the paste into each piece of meat with your hands.
- Place pieces on a dehydrator set at 140°F (50°C) for 8-10 hours (how long depends on how dry you like your jerky). Make sure to turn them over every now and then.
- Store in a sealed container.
All nutritional data are estimated and based on per serving amounts.
- Calories: 79
- Sugar: 0 g
- Fat: 6 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 5 g