Ginger-Tamari Beef Jerky

We are all obsessed with beef jerky.  It was costing us over $50 a month, so Stacy took the “jerky budget” for the month and spent it on a mandolin (to slice beef) and a dehydrator (to jerky it).  The result has been the most fantastic, rich and fresh protein-rich snack that we all keep in our bags, glove boxes and pockets!

Ginger-Tamari Beef Jerky

• 3 lbs beef (I’ve used flank steak, london broil, even heart or chuck but the less fat the better)
• 1/3 C tamari (or wheat-free soy sauce)
• 1/3 C coconut aminos (you could double the aminos and leave out tamari, we’ve done it but the flavor is not as rich)
• 1/3 C water
• 1 Tbsp fresh ginger, grated (optional, adds heat)
• 3 cloves garlic, grated
• 2 tsp salt
• 1/2 tsp pepper
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp sesame oil

1. ♥ Combine all ingredients in an air-tight microwaveable container
2. ♥ Microwave for 1 minute to activate spices
3. Use mandolin to slice beef in thick slices
   Before slicing, place in freezer for a couple hours so it’s easier to use in the mandolin. If you do not have a Mandolin, you could just slice eighth inch slices with a knife instead.
4. ♥ Cover sliced meat with marinade and let chill for at least 6 hours
5. ♥ Rinse slices and place on dehydrator trays to cook overnight, or around 8 hours

Note, let your child help with the items marked with a heart symbol (♥) to encourage learning a new process.  We bet they’ll love it as a snack if they get to help make it!

I was intimidated by this process up until the moment that I actually did it. Now that I’ve made several batches, I’ve come to realize that jerky is just London Broil that is sliced and dehydrated instead of seared. Don’t worry. This is not hard. Really, the only thing to watch out for is slicing your fingers on the mandolin. Trust me on that; your fingertips will appreciate the caution.

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