Meat Jerky

The first time, use 500g beef (or thinly sliced chicken or turkey breast). For later batches, you can adjust the amount to suit the size of your dehydrator or oven tray. Use any steak that’s suitable for frying, and slice it as thinly as you can. I buy schnitzel when it’s on special, to minimise the time spent chopping, and cut each piece into about 4 or 5 bits. Remember that fat is needed to metabolise protein, so always eat your jerky with some fat.

Method 1:

Marinate for 12-24 in some tamari, or fermented soy sauce. Dry in a dehydrator for about 36 hours. If you’re using your oven, cook in a warm oven (no more than 150F or 65C). Optional – Mix some spices in with the tamari, for extra flavour (a smidgeon of chilli sauce goes well with turkey)

Method 2:

Use kefir as your marinade instead. This partially lacto-ferments the meat, which gives it a great flavour and kills off any bacteria on the meat. Add some sea salt. Thanks to Heidi Jean from the Native Nutrition group for this version.

Variation 1:

Instead of using slices of meat, use a lean minced meat. Mix with kefir, a sprinkling of sea salt (and some spices, if you fancy), and marinate overnight. Press small amounts into very thin patties (less than ½ cm) and dehydrate as usual. This version is not as chewy as the other version, and has some fat included.

Variation 2:

After making your jerky, you can use it to make the pemmican recipe in Nourishing Traditions. Some people use coconut oil instead of the lard, but be careful if it’s a strong tasting oil.