Beef Jerky Recipe No Soy Sauce

I'm not much of a meat-eater—but when I'm shopping for it I seek out grass-fed beef. This may sound a bit elitist but I feel that I'm taking a stand for those who do enjoy beef, and a stand for the welfare of cows. And grass-fed beef is lean (and higher in good fats and anti-oxidizing vitamins), so it's perfect for beef jerky.

I've wanted to have a go-to soy-free, sugar-free jerky for a long time. In the past I've used coconut aminos, gluten-free soy sauce, gluten-free Worcestershire sauce, but I've really wanted to make a good jerky without all of these ingredients, and I'm really happy with the results!

I've included two smokey beef jerky recipes: a gluten-free jerky marinade and a gluten-free and soy-free marinade. I recognize that not everyone has access to grass-fed beef but for those who do, every bit makes a difference. And for this recipe, it makes a big difference. Look for the leanest cut of beef and trim any excess fat off before marinating and drying it.

For beef cut info, check out this chart of beef cuts. Below is a list of beef cuts you'll find in most butcher shops and markets. The most desirable cuts are the leanest and least tough pieces of beef. I avoid using flank steak and brisket cuts because they tend to be too tough for jerky, but that's just me.

• Loin (short loin, and of course tenderloin)
• Sirloin
• Rib eye (can be fatty; trim well)
• Inside or top round
• Eye of the round
• Bottom Round
• Flank (can be tough)

I'm lucky because my local market offers thinly sliced cuts that are perfect for jerky. To slice a cut of beef into thin pieces, freeze it for an hour or so and then slice it 1/8 to 1/4 inch (.32 to .64 cm) thick. Or find a kind butcher who'll do it for you!

If you don't think you'll finish it up in a few days or weeks you can store it in the refrigerator for a few months. And if you're not sure if you've dried it thoroughly or want to keep it around for an extended period of time,  store it in the refrigerator so it doesn't become rancid. Removing as much fat as possible is also important in preventing it from becoming rancid.

Smokey Beef Jerky {soy-free, gluten-free, SCD}

To slice a cut of beef into thin pieces, freeze it for an hour or so and then slice it 1/8 to 1/4 inch (.32 to .64 cm) thick, cutting across the grain. I like to cut the pieces into 4-inch (10.2 cm) square pieces, but you can cut them into strips as well, about 6 by 2 inches (15.2 by 5 cm). It's a good idea to cut them all about the same size so they dry evenly.

If you favor salty beef jerky (like the soy version) add a bit more salt, about 1/4 teaspoon or so. And if you want, you can leave out the maple syrup or honey for a sweetener-free jerky.

Ingredients

• 1 tablespoon ground pepper
• 4 medium garlic cloves, peeled and minced or crushed
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon liquid smoke
• 1 teaspoon maple syrup or honey (or other sweetener; optional)
• 1 tablespoon apple cider vinegar
• 2 pounds (908 g) lean beef, sliced thinly

Method

1. Place all the marinade ingredients, except the beef, in a bowl and whisk.
2. Place the sliced beef in large shallow baking dish and pour the marinade over the beef. Move the beef around with a fork to insure that all sides have been covered in the marinade.
3. Cover and refrigerate the beef to marinate for at least 4 hours, overnight is even better.
4. For the dehydrator method: Prepare the trays and use a teflon sheet or parchment paper over the tray to catch any drippings. Lay the beef out on the trays so the pieces are not touching. Set the dehydrator to 140°F (60°C) and dry the beef for 3 to 4 hours, depending on their thickness, turning each piece halfway through (after 1.5 hours).
5. For the oven method: Prepare baking sheets with parchment paper or other non-stick surface and lay the beef out across the sheets so they're not touching. Set your oven to 140°F (60°C) or as low as it will go (I wouldn't go any higher than 165°F (74°C). Dry the beef for 3 to 4 hours, or shorter if they oven temperature is higher than recommended.
6. Cool fully, and store sealed for a few weeks, or in the refrigerator for a few months.

Makes 2 pounds (908 g)

Smokey Beef Jerky {gluten-free}

To slice a cut of beef into thin pieces, freeze it for an hour or so and then slice it 1/8 to 1/4 inch (.32 to .64 cm) thick, cutting across the grain. I like to cut the pieces into 4-inch (10.2 cm) square pieces, but you can cut them into strips as well, about 6 by 2 inches (15.2 by 5 cm). It's a good idea to cut them all about the same size so they dry evenly.

And if you want, you can leave out the maple syrup or honey for a sweetener-free jerky.

Ingredients

• 1 tablespoon ground pepper
• 4 medium garlic cloves, peeled and minced or crushed
• 1/2 cup gluten-free tamari or soy sauce, or coconut aminos
• 1 teaspoon liquid smoke
• 1 teaspoon maple syrup or honey (or other sweetener; optional)
• 2 pounds (908 g) lean beef, sliced thinly

Method

1. Place all the marinade ingredients, except the beef, in a bowl and whisk.
2. Place the sliced beef in large shallow baking dish and pour the marinade over the beef. Move the beef around with a fork to insure that all sides have been covered in the marinade.
3. Cover and refrigerate the beef to marinate for at least 4 hours.
4. For the dehydrator method: Prepare the trays and use a teflon sheet or parchment paper over the tray to catch any drippings. Lay the beef out on the trays so the pieces are not touching. Set the dehydrator to 140°F (60°C) and dry the beef for 3 to 4 hours, depending on their thickness, turning each piece halfway through (after 1.5 hours).
5. For the oven method: Prepare baking sheets with parchment paper or other non-stick surface and lay the beef out across the sheets so they're not touching. Set your oven to 140°F (60°C) or as low as it will go (I wouldn't go any higher than 165°F (74°C). Dry the beef for 3 to 4 hours, or shorter if they oven temperature is higher than recommended.
6. Cool fully, and store sealed for a few weeks, or in the refrigerator for a few months.

Makes 2 pounds (908 g)

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Source: https://comfybelly.com/2013/10/beef-jerky-2-ways/

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