I really love crunchy things and salty things and this jerky recipe really hits that sweet spot for me. It’s super easy to make jerky at home if you have the proper tools and the patience. So for this recipe you’ll need a food processor and a dehydrator.
Making jerky at home is great because you really get to control the ingredients, the thickness and doneness. Another great thing is that you typically use a lean cut of beef for making jerky which means that it’s more ok to use non grass fed meat (in my not so scientific opinion) because all the bad stuff found in corn fed beef (higher omega 6) is typically found in the fat. That’s why paleo normally says to eat high quality grass fed meat is so that you get all those great benefits (higher omega 3) found in the fat of grass fed meat. But if you’re making jerky with grass fed London broil you really won’t be getting too much of the great benefits about grass fed meat, because that’s normally found in the fat.
Does that make sense? If tl;dr then know it’s ok to use regular London broil in this recipe, not grass fed.
There are so many great jerky recipes out there but the spices used in this recipe are inspired from here because I really don’t like my jerky to be soy sauce based and I love the techniques Russ uses here.
Here’s your visual guide:
Mix up all your spices
Your London broil should look something like this
Slice with the grain into chunks that can fit into the food processor
Process the chunks against the grain
Let it rip
It should look something like this once it’s all processed
Place all the meat in a ziplock
Add the spices
Toss the meat and then marinate overnight
Load up the dehydrator the next morning and evenly space the beef
Set the dehydrator to the jerky setting
Rotate the bottom trays to the top every 2 hours
Around 5 hours check the jerky and chew it to see if you like it
Once it’s done to your liking place in a ziplock with a paper towel. Do not close until the beef is fully cooled. Enjoy!
- 1 T black pepper
- 1 1/2T coconut sugar
- 1 1/2T salt
- 2T paprika
- 2t fennel
- 2t coriander
- 2lb London Broil
- Food Processor
You can totally slice the London broil against the grain in thin strips, but the way I like to do it is from a tip I read here where he uses a food processor. Just cut thick chunks with the grain and let it go in the food processor so it chops against the grain with the mandolin blade.
Process the whole 2lb in the food processor. Remove the chopped up meat and put in a ziplock bag with all the ingredients and let it marinate overnight. This is a dry cure so it may release some liquid in the bag the next day.
Then when you’re ready to put in the dehydrator the next day, place all the meat pieces on the trays of your dehydrator evenly spaced out. Know that the processor probably chopped some pieces weird, don’t worry just mush them with the other pieces and as they dehydrate they will fuse with the other pieces.
Rotate trays every 2 hours from top to bottom. After about 5 or 6 hours it should be done. I consider mine done when it has a little crunch to it but with some squish to some of the thicker pieces still. It’s up to you so play around with it until you get it to your liking.
Place it all in a ziplock bag with a paper towel. Don’t close the bag for a few hours until it fully cools. This should stay good for a couple weeks but we eat it all up in a few days pretty quick.
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Happy National Spaghetti Day. You don’t have to skip out on a plate of spaghetti today just because you decided to go Primal this year. You can still enjoy a nice spaghetti dish without all the carbs and wheat by making this simple meat sauce with julienne zucchini or spaghetti squash. This recipe is great if you want a nutritional Primal meal that’s super easy. Sure you can make your own spaghetti sauce like I did here for my silkworm spaghetti but sometimes dinner needs to be really easy to assemble. So for this recipe we use jars of spaghetti sauce. I look for two main things when buying spaghetti sauce for this recipe:
- Extra Virgin Olive Oil
- No Added Sugar
This may be pretty tough to find a sauce that meet those two requirements because most sauces have cheap cancer oil like canola oil and added sugar. So for this recipe I used these jars of sauce:
Clean spaghetti sauce with no added sugar and real extra virgin olive oil
So enjoy National Spaghetti Day guilt free and whip up some of this super easy sauce and noodles. We normally double the sauce recipe and make a bunch of frozen portions, so the photos below are a doubled portion of my ingredient list for the sauce. So don’t freak out if your pot doesn’t look that full!
Spaghetti Squash before oven
Spaghetti Squash after oven
Spaghetti Squash after shredding
Fresh thyme, basil & oregano
Zucchini before the microwave
Zucchini after the microwave
Grass fed ground beef
Sweet Italian pork sausage
Finished sauce ready to eat!
Plated ready to eat
Easy Primal Spaghetti
1lb Grass fed ground beef
1lb sweet sausage ground
(or 2lb of any mix you like bison, boar, venison, rabbit, etc…)
2 25oz jar of clean spaghetti sauce
Half stick of grass fed butter
Handful of fresh basil, oregano, thyme
Freshly grated parmesan (optional)
4 Zucchini or
1 Spaghetti Squash
My wife likes julienne zucchini for the pasta alternative and I like spaghetti squash. So depending on what pasta alternative you choose will determine what you start first. If you do spaghetti squash you’ll want to get that in the oven first. If you do zucchini you’ll do that last.
I like to bake the spaghetti squash based on the way Melissa Joulwan outlines in Well Fed because it comes out perfect every time. Turn the oven to 375° and place the squash, cut in half and seeds scooped out, face down on a parchment lined baking tray. Add 3 tablespoons of water to the tray and bake for 35 minutes.
Once done baking let the squash cool. Then use a fork to scrape the flesh of the spaghetti squash into noodle like strands.
Use this julienne peeler and julienne 2 zucchini per person, so 4 for 2 people, and put in a microwave safe container and microwave covered for 2 minutes. Season with salt and pepper when out of the microwave.
Cook the ground beef in a skillet until all the pink is cooked out. Season with salt and pepper. Chop up the meat so it's in small crumbles.
Get the spaghetti sauce warmed up in a big pot like this on low. Once the ground beef is finished, add it to the sauce warming up.
Then cook the ground sausage until cooked through. Once done add to the sauce also.
Chop up all your herbs and toss into the sauce. Add in butter also and stir around so everything mixes together nicely. If the spaghetti squash is still going let it finish and keep the sauce on low flame until you’re ready to serve. If you’re doing zucchini then now you can get that going in the microwave.
Once everything is done, assemble your plate and top with freshly grated parmesan if you like. Enjoy!
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This balsamic marinated skirt steak was actually one of the first things I started barbecuing consistently. It was another one of those recipes that my wife made when we first got married, pre-primal, and we still make it today because it’s just so good and still a totally primal meal. My wife learned to make this recipe a long time ago and I always asked her what the actual recipe was where she just responded that it’s some Martha Stewart recipe or something. So I did some hunting and found it was actually pretty much this recipe. Nevertheless we’ve been making it for a few years now and we have Martha to thank for the exact ratios. We do use quite a bit more Rosemary than she calls for in the recipe though and we use extra virgin olive oil from Costco and balsamic vinegar from Costco as well. We’ve tried it with different vinegars and the Costco one is our favorite. So just use whatever vinegar you love the most and one that you’re willing to use 1/2 cup of for the marinade.
Also, don’t let the fact that this time of year it’s pretty much dark by the time you get home from work deter you from wanting to use the BBQ. This skirt steak is so good that you’ll want to throw on a head lamp and head to the grill despite it being pitch black at 5:30pm now. Also it only takes about 6 minutes on the grill anyways, so you won’t be outside long.
It’s always good to use fresh herbs.
Get the marinade going for 30min-3hours.
Salt and peppered and ready for the grill.
Salt and pepper the other side while searing for 3min.
Flip and cook to desired doneness (3 min more for medium rare).
Pull it off the BBQ.
Slice it up and it’s ready to eat!
Balsamic Marinated Skirt Steak
- 1.5lb skirt steak or flap meat
- 1/4c olive oil
- 1/2c balsamic vinegar
- 3 diced garlic cloves
- 2T chopped fresh rosemary
- Kosher Salt and pepper
- Marinate the meat with the olive oil, balsamic vinegar, garlic and rosemary for ideally 3 hours. Less time will result in less vinegar taste to the meat. If you’re pressed for time still marinate for at least 30min.
- Once marinating is done heat the BBQ on high. While the BBQ is warming, put the meat on a baking sheet flat and apply kosher salt and pepper liberally to one side. Once the BBQ is hot throw on the meat with the salted side down. While the meat is searing add more salt and pepper to the other side of the meat while on the grill. Allow the meat to sear on one side for about 3 minutes. Flip meat and cook for another 3 minutes. This will be about medium rare. Adjust time accordingly to your desired doneness.
Adapted from Balsamic Marinated Skirt Steak
That's So Primal https://www.thatssoprimal.com/