Beef jerky

[jenn123]

In my quest to make HFI safe version of foods her friends enjoy, I made some beef jerky. Super easy and great addition to lunches. Simply slice steak thin, put on broiler pan, salt a touch. Bake at 170 degrees for 2 or 3 hours with the door slightly ajar to allow humidity out. New favorite here 😊

[colormist]

OOOh! Good idea! I keep looking for safe beef jerky and cannot find it for the life of me. This sounds easy to make as well!

[tummyache]

Here is an unusual BEEF JERKY recipe where you can decide the favor and the seasonings. I printed it as it appears in my cookbook. Personally, I do not add garlic or onion seasoning, prefer Bragg Liquid Aminos in recipes in place of soy sauce....from there, I recommend whatever is SAFE for you in the way of seasoning for the ground beef [whatever kind of ground meat you use....why not go wild and try something really different?]:

HOMEMADE BEEF JERKY with GROUND BEEF
Beef Jerky is awesome - I mean the real stuff, that is. Not the stuff loaded with sugars and nitrates. It's delicious, loaded with protein and ideal for a snack on the go. The problem is, as far as snacks go, it's pretty expensive. A pack can cost a solid few dollars, and it doesn't last more than a few minutes, especially if the family is around! So the obvious solution is to make homemade. How hard can it be, it's just dried beef, right?
The best thing about homemade beef jerky is that you can create your own flavors and give it that bit of extra zing. For example, a few of my favorites are:

[1] Mexican style: Cumin and Cilantro [2] Chinese style: ginger and fermented soy sauce [3] Italian style: Oregano, Basil Marjoram, extra Garlic and pepper

- 2-3 lbs. of grass fed ground beef
- 1-3 tbsp. sea salt (to taste)
- Garlic powder (to taste)
- Pepper (to taste)
- Your choice of spice (see my list of 3 above)

1. Preheat oven to the lowest setting - probably around 170 degrees Fahrenheit
2. Rub olive oil lightly over the bottom of a large baking sheet with a lip.
3. Mix your chosen spice(s) in with the ground meat.
4. Using the side of a glass or a rolling pin, to roll the meat around the baking sheet evenly. Aim for around 1/4 inch thick.
5. Use a butter knife to lightly score the meat into the desired size for your beef jerky strips. This can be done with scissors afterwards if you like.
6. Sprinkle with a little extra sea salt.
7. Place in the oven for 9-12 hours, or until hardened. You may want to flip it once, but this may not be necessary depending on your oven.
8. Store at room temperature for two weeks, or keep it in the freezer if you aren't planning to eat it before then.