These thin strips of dried beef are extremely lightweight, easy to pack and offers a good balance of fat, proteins and carbohydrates.
calories: 249, protein: 33.1 g, carbs: 13.2 g, fat: 6.4 g, sugars: 7.3 g, sodium: 1485 mg
Trim off any excess fat and silverskin from beef.
Place beef in a zip-lock bag and freeze for about 2 hours until firmed up.
Remove meat from freezer and cut into 1/4”-1/8’’ (3-6mm) strips.
In a bowl combine all the ingredients for marinade.
Add the beef to marinade and stir well to coat each slice.
Cover and refrigerate for 6-8 hours.
Take meat out. Drain in a colander.
Place beef slices on dehydrator tray.
Dry at 160-165F/71-74C for 1 hour, then reduce temperature to 155F/68C and continue to dry until pliable, with no moisture pockets visible (about 5-7 hours).
on the trail:
Hi, loving your website as I start a foray into DIY backpacking meals. Do you have a favorite cut of beef you use, or top choices if your favorite is not available? Thanks.
Hi! For jerky is better to choose a lean cut of meat aka Tenderloin, T-Bone, Top Sirloin, Tri-Tip, Flat-Half Brisket
There’s also Braggs liquid aminos (gf), which we use in place of soy sauce.
Could you use coconut amionos instead of soy sauce?
This recipe is amazing. The beef jerky is delicious. I’ll be making this for snacking at home as well as on the trail.
I don’t think it is gluten free because the soy sauce is not (generally)
PS: I love your web site 🙂
Hi Alain! Kikkoman produces gluten-free soy sauce and tamari