Beef Jerky
Prep:
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Cook:
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Ingredients
flank steak or round steak
salt
pepper
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flank steak or round steak
salt
pepper
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Low-FODMAP
Soy Free
Instructions
- Cut the meat into thin (¼-inch [.7-cm] thick) strips about ¾ to 1 inch (1.9-2.5 cm) wide.
- Salt and pepper strips enough to coat each side.
- Layer them in a covered dish.
- Refrigerate the strips for about 24 hours so the salt soaks into the meat.
- Put the strips into the dehydrator, turn it on, and in a 6-12 hours (depends on how thick and how even the pieces are) they will be jerky.
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Nutritional Info
Storage
As an added precaution I store my jerky in the fridge.
Notes
Used with permission from
SCD Recipe
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