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–+ servings
About twenty-five dark cooked beef jerky strips piled on a cream platter
Ebonie Garnica

Full GAPS Beef Jerky with Honey, Garlic and Ginger

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Servings: 25 pieces (approximately, from 1 pound raw beef)
Course: Snack
Ingredients Method Notes

Ingredients
  

  • 1 pound brisket, skirt steak, or bottom round
  • 1/4 cup coconut aminos from a bottle whose complete current ingredient list fits GAPS, without non-GAPS additives
  • 3 tablespoons raw honey
  • 3/4 teaspoon pure garlic powder without additives
  • 3/4 teaspoon pure ground ginger without additives
  • 1/2 teaspoon freshly ground black pepper
  • filtered water only if needed to cover the marinated beef during the wet-heat step; discard with used marinade

Method
 

  1. Put the beef in the freezer for 30 minutes. It should be firm enough to hold still under the knife without being frozen solid.
  2. Slice the beef into 1/4-inch-thick pieces. Arrange the slices in an 11 x 7-inch or similarly sized baking dish.
  3. Whisk the coconut aminos, raw honey, garlic powder, ground ginger, and black pepper in a small bowl. Pour the marinade evenly over the beef.
  4. Cover the dish and refrigerate for 6 to 8 hours.
  5. Transfer the beef and all of its marinade to a stainless-steel or enameled saucepan. Add only enough filtered water to cover the strips if the marinade alone does not cover them. Heat the beef while it is still moist, checking several of the thickest strips with a metal-stem food thermometer until their centers reach 160°F. Do this before the drying step.
  6. Heat the oven to 200°F with a rack in the middle position. Set two uncoated stainless-steel racks over two large uncoated stainless-steel rimmed baking sheets.
  7. Lift the hot beef from the saucepan. Discard the used marinade and water, then drain and pat the strips dry. Arrange them on the racks with about 1/4 inch between slices.
    Exactly twenty-five wet-heated beef strips spaced across two stainless drying racks
  8. Dry the beef in the oven for about 4 hours, checking the texture near the end. Bend a cooled test piece: the surface should develop small cracks, but the strip should not break. Continue drying if it is wet or soft.
  9. Cool the jerky completely. Keep it in a covered glass container in the refrigerator for up to 2 weeks.

Notes

Prep: 10 minutes. Partial freeze: 30 minutes. Marinate in the refrigerator for 6 to 8 hours. Heat several thickest strips to 160°F while moist before drying. Oven: 200°F for about 4 hours, until a cooled strip bends with small cracks without breaking. Cool completely and refrigerate covered for up to 2 weeks.

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