Welcome to 2011, fans and followers! Our first order of business is to thank all of you for making the first 6 months of The Food Lovers’ Primal Palate so successful. It’s hard to believe that we’ve only been jotting down our recipes here for half of a year. We have a lot of great things in store for 2011, and we think it’s going to be a wonderful year for the website. We’ve loved getting to know many of you through your personal emails, your notes on our fan page, and your always-generous comments beneath each blog post. All the personal correspondence has made this adventure ten times more meaningful for us both. Thank you all!
If you’re visiting us for the first time, perhaps you’ve recently committed to a New Year’s Paleo resolution. Good for you! I (Bill) can remember first starting Paleo. My transition was fairly easy and natural (probably due to the fact that I had Hayley guiding me through it), but Hayley and I both realize that it can be a difficult change for others. A common concern with transitioning to the Paleo lifestyle is, “what do I eat?” specifically in between meals, or on the go. Whatever the case may be, Paleo can be just as easy as any other way of eating (and in short time, will become effortless) with a little planning. We wanted to kick off the new year with a recipe that is tasty, convenient, easy to make, and highly portable.
Beef jerky is a favorite Paleo snack for all the previous reasons, but also because it packs a nutritious protein punch (and doesn’t give you a sugar crash like most SAD snacks). We used the oven for the recipe presented to you today, but you could also use a food dehydrator to create delicious jerky. Meat selection is also important here. For beef, you want a very lean cut – London broil or flank steak are good choices. Fat on the meat will go rancid more quickly than the meat itself, so trim the fat to keep the jerky fresh. A trick to getting nice even slices with ease is to partially freeze the meat. If you have some on hand, venison is also an excellent meat for making into jerky. So, without further ado lets get to the recipe.
- 2-3 lb piece of lean beef or venison
- 3-4 cloves of garlic, minced or pressed
- 1 cup Coconut Aminos
- 1 tsp Salt and Pepper
- Equal parts smoked paprika, onion powder, and garlic powder
- Salt and pepper to taste
- Partially freeze meat for 2-4 hours, until mostly solid.
- Slice meat into 1/10th inch thickness strips.
- Mix the coconut aminos with minced garlic in a bowl.
- Toss sliced beef into with the coconut aminos and minced garlic in a ziploc back.
- Allow meat to marinate from 2-24 hours in refrigerator.
- Preheat oven to 170 degrees.
- If using an oven, set up racks over cookie sheets lined with aluminum foil (for easier cleanup). Lay strips of beef out on racks, add salt and pepper if desired, and place racks in oven.
- Cook at 170 for 4-6 hours. Thinly sliced meat will take less time, thicker sliced meat will take longer. Open oven door slightly for last ~2 hours.
Beef jerky is an ideal snack for anyone on a Paleo diet that is looking to get more healthy protein on a daily basis. I like to make a big batch on a Sunday night to have it as a snack option all week long. We think this is something easy that will help Paleo newcomers stay satiated throughout the day. Happy New Year!