Whole 30, Day 17 – Beef Crackers (aka dry beef jerky)

bowl of home made beef jerky

Alright, so our batch of jerky wasn’t our best effort this time. Still edible – and still about 1000% better than most store-bought crap, but definitely  a bit on the dry side.

We started with a good cut of meat recommended by our butcher Rob at Brady’s Meats. Trust me, you only pick the wrong cut once because what you end up with is akin to beef flavored chewing gum. We’ve also been experimenting with marinades and are faced with the added challenge that most paleo jerky recipes use coconut aminos, which aren’t available in Canada. Why not? Who knows? Maybe for the same reason you couldn’t buy stevia for years. Actually, this calls for a little tangent…

So way back when I first heard about stevia (for those in the dark, stevia is a herb used as a sweetener, it’s related to the chrysanthemum flower, 300x sweeter than sugar and doesn’t elevate blood sugar, cause cavities or feed candida – brilliant stuff) but back then, not available in Canada. I had to try it so I found a supplier willing to ship to Canada. Since it wasn’t legal here, the supplier filled out the customs label with Anonymous White Powder. No kidding, that  they let into Canada, but a harmless herb – no way. Crazy!

Anyhow, so my search for jerky marinade sans coconut aminos led me to jensgonepaleo.blogspot.com and her A Really Tasty Beef Jerky Recipe, using apple juice as the base. I didn’t have the Penzey’s BBQ 3000 spice she recommends, so I used an equal amount of ground black cardamom, which gave it a nice smoky barbeque flavor. I think next time I’ll also add a little balsamic vinegar to replicate the tangy soy sauce flavor I’m guessing the coconut aminos would give.

Just a note for those who don’t know. Tamari is NOT a good substitute for the aminos. Despite how many paleo jerky recipes you’ll find that use it, It’s made from soy, which of course is a legume and doesn’t belong in a paleo kitchen. Not to mention the questionable effects it has on hormones and the fact that virtually all soy grown these days is GMO. No thanks.

For those toying with idea of making your own jerky – try it! The Food Lover’s Primal Palate has a great post (and a good recipe if you can get your hands on coconut aminos) plus step-by-step instructions using the oven if you don’t have a dehydrator.

Like making your own mayo, it’s one of those things that fills you with pride when you’re done. Even if you do accidentally leave them in too long at too high a temperature and end up with tasty beef  “crackers” like we did, you can still feel proud that you’re eating a healthy, home-made, 100% paleo and Whole 30 approved snack.

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