I wasn’t quite sure what to call this jerky? Gluten-Free Beef Jerky? Low-FODMAP Beef Jerky? Easy Paleo Beef Jerky? Refined Sugar-Free Beef Jerky? Tasty Beef Jerky (now there’s a winner)? Because all the names fit.
Easy Soy-Free Beef Jerky
I wasn’t quite sure what to call this jerky? Gluten-Free Beef Jerky? Low-FODMAP Beef Jerky? Easy Paleo Beef Jerky? Refined Sugar-Free Beef Jerky? Tasty Beef Jerky (now there’s a winner)? Because all the names fit. I settled on “Easy Soy-Free Beef Jerky” because I think that’s what makes this recipe a standout.
Most jerky you buy contains soy sauce—some use tamari (which is gluten-free soy sauce), some do not (so read those labels). This particular recipe uses coconut aminos, a slightly less salty coconut-derived replacement for soy sauce.
After much trial and error I have come to learn that the making of jerky is an art. The subtlest of alterations to a recipe can have a profound effect on the final taste. What I really like about this coconut amino-based jerky recipe is that no one ingredient is overpowering, and there’s a perfect balance of sweet and salt.
I’ve been making big batches (3-4 pounds of meat at a time) because having a high-protein snack at the ready keeps me from scarfing my way through a bag of corn chips—and I’m never at a loss for what to pack the kids for a school snack.
When making jerky, choose a very lean cut of meat. Fat (even dried fat) will go rancid—that’s why I refrigerate my jerky to appease my paranoia. Top round steak, flank steak and rump roast are the best cuts for making jerky. About half the time I will use bison.
A Tip for Slicing Meat
I could have kissed the butcher at Whole Foods yesterday. As he was wrapping up my three pounds of London broil, he asked if I wanted him to slice it for me. Oh yeah, baby! “You don’t mind?” I asked. He said it would be a pleasure. And he kindly saved me 15 minutes of slicing it myself. So note to self, ask your butcher to slice the meat for you.
If you have already have the meat home and will be cutting it yourself, placing the meat in the freezer until firm but not rock hard will help you achieve super-thing slices. For jerky that the kids can easily chew (and not choke on), cut slices across the grain, in 1/8″ thick strips. If you prefer gnawing on your dried meat, slice with the grain into 1/4″ by strips.