Howdy, friends! If you’re looking for a high-protein snack that’s packed with flavor, beef jerky is where it’s at. Store-bought options can be pricey and full of preservatives, but making your own is surprisingly simple—and when you use our Permaculture Pastures Grass-Fed Beef, it’s a snack you can feel good about sharing with the family.
Whether you’ve got a dehydrator or just your trusty oven, this recipe has you covered. Let’s dive in and whip up some delicious, smoky, and tender jerky!
Ingredients
• 2 lbs Permaculture Pastures Grass-Fed Top Round, Flank Steak, or Sirloin, sliced thinly against the grain
• 1/3 cup coconut aminos or soy sauce
• 2 Tbsp apple cider vinegar
• 2 Tbsp raw local honey
• 1 Tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1 tsp crushed red pepper flakes (optional, for heat)
Step 1: Preparing the Beef
1. Freeze for Easy Slicing: Place the beef in the freezer for about 30-45 minutes. This makes it much easier to slice thinly and evenly. Aim for slices about 1/8 inch thick.
2. Trim the Fat: Remove as much visible fat as possible. Fat can spoil more quickly, so trimming ensures your jerky lasts longer.
Step 2: Marinade Magic
1. In a large bowl, whisk together the coconut aminos, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes.
2. Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 6 hours or overnight for maximum flavor.
Step 3: Cooking Options
Oven Method
1. Preheat the Oven: Set your oven to 170°F or the lowest temperature setting. If your oven doesn’t go that low, prop the door open slightly with a wooden spoon to allow moisture to escape and prevent overheating.
2. Prepare the Beef: Remove the beef from the marinade, pat it dry with paper towels, and lay the slices in a single layer on a wire rack set over a baking sheet. This allows air to circulate around the meat for even drying.
3. Dry the Beef: Place the rack in the oven and dry for 4-6 hours, flipping the pieces halfway through. The jerky is done when it’s dry to the touch but still slightly pliable when bent.
Dehydrator Method
1. Set the Dehydrator: Preheat your dehydrator to 160°F.
2. Prepare the Trays: Arrange the beef slices in a single layer on the dehydrator trays, leaving space between each piece for airflow.
3. Dry the Beef: Dry for 4-6 hours, checking for doneness after 4 hours. The jerky should be firm but slightly pliable.
Step 4: Cool and Store
Let the jerky cool completely before storing it in an airtight container or vacuum-sealed bag. For longer storage, keep it in the refrigerator or freezer.
Tips for the Best Jerky
• Slice Against the Grain: This keeps the jerky tender and easier to chew.
• Adjust the Heat: Add more or less crushed red pepper flakes to suit your taste.
• Flavor Variations: Try adding liquid smoke, Worcestershire sauce, or your favorite spices to mix things up.
Why Grass-Fed Beef is Best
Grass-fed beef isn’t just more flavorful—it’s packed with omega-3s, vitamins, and minerals that your body craves. And when you buy from Permaculture Pastures, you’re supporting a regenerative, family-run farm in North Texas that’s all about raising healthy, happy cattle.
So go ahead and make a big batch—this jerky is perfect for road trips, school lunches, or just snacking around the house. Your family will love it, and you’ll love knowing you’re giving them the best.
Happy jerky making, y’all!
– Addison Smith
Permaculture Pastures Ranch