Mince Beef Jerky
Gluten, Grain, Dairy, Egg, Nut and Refined Sugar Free
Beef jerky is a great snack food thatβs high in protein and a good source of various minerals, including zinc and iron. The downside of consuming store-bought jerky is that it is high in sodium and other additives that may be associated with other risks.
If you love jerky, the way around this is to simply make your own so you can control what goes into it.
Jerky is commonly marinaded from whole cuts of meat before being thinly sliced and then dehydrated. As an alternative, I like using a lean beef mince when I make mine.
INGREDIENTS:
- 500g lean beef mince *
- 1/4 cup tamari/coconut aminos
- 3 teaspoons Himalayan salt
- 2 teaspoons onion powder or granules
- 2 teaspoons garlic powder or granules
- 1 teaspoon dried oregano
- 1-2 teaspoons pepper
METHOD:
- Combine all ingredients together in a bowl.
- Spread mince mixture onto a dehydrator sheet and flatten out to 1/2cm in thickness.
- Score the mince into your choice of size to make breaking up the jerky once done easier.
- Place into your dehydrator for 8-12 hours, flipping the jerky over half way through at about 5 hours.
- Allow jerky to completely cool before breaking into pieces and placing into an airtight container in the fridge.
NOTES:
* It’s important to use a lean/premium beef mince in this recipe. Ideally you will be wanting mince that contains about the 5% fat. (Regular beef mince normally contains about 20%). If you use a higher fat content, it can leave the jerky oily and make a mess of your dehydrator in the process!