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Here is a simple, clean paleo jerky.
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First, you want a nice piece of meat.
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Of course, grain-fed beef is always the top choice.
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Flank is a good type of beef.
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You could also use a rump roast, round steak, or even brisket.
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The key is find a lean piece of meat.
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Freeze the meat for about 30 minutes to make it easier to slice.
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Most people enjoy a tender jerky, so cut against the grain, but others prefer to cut with the grain.
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Either will result in delicious jerky.
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The slices should be 1/4 inch thick.
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Try to cut them evenly to ensure a thorough dehydration process.
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You will need to put the slices in a glass bowl (or Ziploc Bag) with the other ingredients, shake, and let sit in the fridge overnight (at least 4 hours), turning or shaking it if possible.
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When ready, lay slices (not touching) on a dehydrator for 3-4 hours at 145-155 degrees F. Or use the oven at its lowest setting.
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Check at the 2-hour point and every 30 minutes thereafter until done to your liking.
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The jerky should be dry but still pliable.
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Make sure you store the jerky in airtight container and eat in 5-7 days.
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Keep in the fridge for longer storage.
