Ingredients
Scale
- 3 lbs grass fed lean top-round, flank or sirloin steak
- 1/2 cup unfiltered apple juice
- 1/4 cup balsamic vinegar
- 1 tbsp fish sauce
- 2 tbsp dijon
- 2 tbsp raw honey
- 1 tbsp cracked black pepper
- 1 tbsp paprika
- 2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp himalayan or celtic salt
- 1.5 tbsp sesame oil
- 1 tbsp crushed red pepper
- pinch of clove (optional)
Instructions
- Place your meat in the freezer to sit as you mix your ingredients (this makes it easier to cut)
- Mix your above ingredients (minus the meat) in a medium sized bowl and whisk together
- Pull meat out and slice in thin, long strips*
- Place meat in a container and pour marinade over top
- Let sit in fridge overnight to soak up the juices
- The next day, put meat slices on dehydrator and set to 170 degrees*
- Let dry for roughly 5.5 hours, checking occasionally towards the end
- Your jerky is ready when you can easily rip off a piece but not so dry that it snaps if you bend
- Let your jerky completely dry then transfer to a container or mason jar where it will last for 6 months. It usually lasts only a few days in our home…
Notes
Useful tips:
I used a dehydrator in this recipe
Marinates overnight
Dries for 5.5-6 hours total
*Depending on your preference, if you cut the meat against the grain it will be easier to chew, whereas cutting with the grain will result in a more chewy texture.
*Don’t have a dehydrator? No worries, you can also cook in the oven on the lowest heat
- Cook Time: 5 hours 30 mins