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AIP Beef Jerky Recipe

Louise Hendon | May 7

Finding grab-and-go snacks that are aip-compliant can be a chore. That’s why this aip beef jerky gets an A-plus for both portability and taste.

Investing in a Dehydrator

Store bought beef jerky can contain all sorts of ingredients that are, shall we say, less than natural, such as MSG and nitrates. Make it yourself, and you know exactly what healthy ingredients you added.

Curing and preserving meat doesn’t have to be a science experiment. Simple ingredients like salt and vinegar can do the job just fine.

In addition to knowing what’s in your food, in the long run, you can save yourself some cash making your own jerky. Eating healthy can be pricey sometimes, and seeing the “healthier” jerky versions in stores can cause some sticker shock.

So, if you enjoy jerky you might want to consider purchasing a dehydrator. In addition to delicious jerky, there are lots of things you can use them for.

Kale chips
Homemade fruit leather
Making prunes
Dehydrating pineapple
Making dried berries
Dehydrating mushrooms
Drying herbs
Drying flowers

So yes, if you don’t already own one, dehydrators are an investment – but you can do a lot with them. On the low end, you can expect to pay $60, but I’d say somewhere in the neighborhood of $200 is more likely for a higher quality machine.

They are quite handy for living the aip life!

AIP Beef Jerky Recipe #aip https://healingautoimmune.com/aip-beef-jerky-recipe

AIP Beef Jerky

Author: Louise Hendon
Prep Time: 10 minutes + overnight
Cook Time: 8-10 hours
Total Time: -51156651.8 minute
Yield: 35 servings
Category: Snack
Cuisine: Chinese

Print Recipe

Ingredients

2.2 lbs of beef roasting joint, fat trimmed (990 g)
¼ cup of apple cider vinegar (60 ml)
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)
2 Tablespoons of turmeric (18 g)

Instructions

Slice the beef into 1-inch thick pieces along the grain. Pour the apple cider vinegar into a bowl, then dip each piece of raw meat into the vinegar. Allow the excess to run off, then place on a cooling rack. Place the pieces in the fridge, uncovered overnight.
In a bowl, combine the onion powder, garlic powder, turmeric, salt, and coconut aminos to form a paste.
Take each piece of meat and pat dry. Add the meat to the bowl of paste and use your hands to massage the paste into each piece.
Lay the pieces on a dehydrator set at 140°F (50°C) for 8-10 hours, depending on how moist you like the jerky. Occasionally turn them over.
Store in a sealed container.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 80
Sugar: 0 g
Fat: 6 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 5 g

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