Easy Homemade Beef Jerky
Holidays are often a time of year where we attend a lot of parties, eat a lot of yummy foods, and also travel A LOT! It can be more difficult to stay on track when you’re out of your element and don’t have your normal foods easily accessible. For me, trying to get enough protein in, is the hardest when I travel. Store bought Beef Jerky can often be loaded with sugar and other processed foods, so I made my own! Let me tell you – it is seriously delicious!! This recipe is awesome because you have control over what you season/marinade it with, and you can make it as chewy or tough as you’d like it to be! It is the perfect protein-packed snack to carry with you wherever you travel this holiday season (and it’s airport-friendly :))
***Cooking tips: You can choose any cut of steak, but this is the most common for making your own beef jerky. Liquid aminos is a healthier option for Soy Sauce (in terms of sodium content). If you don’t have liquid aminos, try to still opt for a low sodium soy sauce as a healthier alternative to traditional soy sauce! Keep in mind cooking times may vary depending on the size of your steak, as well as the thickness of your slices.
Recipe and Photography by: April Hamilton
- 1 Pound Top loin steak, trimmed of fat
- 1/2 Cup Liquid Aminos
- 1/4 Cup Worcestershire sauce
- 2 Tbsp Apple cider vinegar
- 1 Tsp Garlic powder
- 1 Tsp Onion powder
- 1 Pinch Salt and pepper, to taste
- Optional: crushed red pepper flakes
In a small bowl, measure all ingredients and whisk together.
Thinly slice the steak – you’ll want it about ⅛ of an inch in thickness. Pour liquid marinade and sliced steak into a gallon size ziplock bag. Marinade in the refrigerator for at least one hour (but the longer the better!)
Preheat oven to 170 degrees.
On a raised rack, evenly lay the steak slices and bake for 2.5 – 3 hours.
- Enjoy immediately or store in an air-tight tupperware container to take with you wherever you go!
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