Best Gluten Free Beef Jerky Recipes

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MAKING BEEF JERKY



Making Beef Jerky image

I love jerky, my whole family are jerk-o-holics!

Provided by Alisha

Categories     Snack

Number Of Ingredients 8

2 pounds Meat ((Beef, Turkey, Pork, Rabbit . . . ))
2 teaspoons Salt
1/4 cup Gluten Free Worcestershire Sauce
1/4-1/2 cup Gluten Free Teriyaki Sauce
1/4-1/2 cup BBQ Sauce
1-2 tablespoons Brown Sugar
1 teaspoon Garlic Powder
1/2 teaspoon Pepper

Steps:

  • Put meat in freezer for 1-2 hours as it will be easier to slice if it's partially frozen.
  • Slice meat into roughly 1/4 in thick slices. Thicker slices will take longer to dry vs thinner slices.
  • Mix marinade in a bowl or container that will be large enough to hold meat. Add meat making sure every slice gets covered. Add plastic wrap directly on the meat to prevent air from oxidizing the meat. Refrigerate for a couple hours or overnight.
  • Once marinated, start your dehydrator and begin layering each level with the slices of meat. Be sure none of the pieces touch for proper air flow.
  • The jerky is done once it's reached a leather-like consistency. It'll look like jerky vs raw meat. For me, this generally takes 4-6 hours depending on the thickness of the meat but it can take up to 12 hours depending on your dehydrator.
  • Once all of your pieces are finished, lay them out evenly on a cookie sheet and bake in the oven at 175°F for 10 minutes to ensure all bacteria are destroyed.
  • Allow to cool a few minutes (if you can wait that long) and enjoy immediately or store for later. I tend to store mine in the fridge to make sure it lasts longer. You could also vacuum seal it for long term storage.

BEST GLUTEN FREE BEEF JERKY RECIPE



BEST Gluten Free Beef Jerky Recipe image

This Gluten Free Beef Jerky Recipe is the perfect snack when you're on the go, or post workout. It's easy to make & delicious!

Provided by Erika - A Little Insanity

Categories     Snacks

Time 8h10m

Number Of Ingredients 8

1 Pound Top Round Beef or Rump Roast - sliced thinly (mine are typically about 12″ Long x 3″ Wide and approx. 1/4″ thick). I use only organic, local, grass fed beef and our meat department cuts it into strips for me.
1/4 Cup Brown Sugar (firmly packed) or a Sugar Substitute (like Maple Syrup or Date Sugar)
1 1/4 teaspoon Salt (I use Pink Himalayan Salt)
1/2 teaspoon Freshly Ground Pepper
1/2 teaspoon Granulated Garlic
1/2 teaspoon Granulated Onion
3-5 Tablespoons Water
For an extra kick, feel free to add in some pepper flakes, Sriracha, or hot sauce of choice - be sure it's gluten free if that's a concern for you. Remember that flavors concentrate when dehydrated, so don't over do it!

Steps:

  • Mix together all of the ingredients in a bowl big enough to accommodate your meat.
  • Once everything is well mixed, add your strips of beef and make sure each strip is coated well. Be sure your hands and work surface are clean... I use a disposable rubber glove for sanitary purposes & because I hate touching raw meat. =)
  • Take your strips of beef, and put them in a Gallon Ziplock Bag. Remove as much air from the bag, seal it well, and place it in the Refrigerator for 12-24 hours to marinate. Or, for a more intense marinade, use your Food Sealer to remove the excess air & seal the meat.
  • After marinating, remove the beef from the bag and dehydrate according to the directions below for either an Oven Method or Dehydrator Method:

Nutrition Facts : ServingSize 1 Piece, Calories 65 calories

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