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!
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.