annie
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Post by annie on Apr 10, 2014 2:48:49 GMT -5
I'm going abroad on April 15th for the first time since I'm on AIP and I've realized that I am going to have to bring lots of my own food. I recently bought a food dehydrator and would like to make my own beef jerky to bring. I've kept putting it off since I don't know what to put on it. I found a nice recipe but it was just too many ingredients. What do you use to season your beef jerky with? The less complicated, the better. I live in Sweden and there isn't enough time for me to order coconut aminos from Amazon and get it shipped here. Also, is there a risk that I could make my beef jerky too dry - do I have to check it constantly during the dehydration process or can I just leave it there for half a day or so?
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Post by abtacha on Apr 10, 2014 3:00:10 GMT -5
I live in Germany and had the same dilemma. I used just salt as seasoning. I left mine in for about four hours but it really depends on how thick you cut your meat. (I usually ask my butcher to slice the meat for me.)
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Post by Melissa on Apr 10, 2014 6:36:56 GMT -5
Please check the immigration, customs and agricultural import regulations for the countries where you will be traveling. I have visited countries where jerky was specifically prohibited.
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annie
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Post by annie on Apr 10, 2014 7:23:03 GMT -5
Thank you both! I'll check the rules!
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Post by abtacha on Apr 10, 2014 8:02:01 GMT -5
Please check the immigration, customs and agricultural import regulations for the countries where you will be traveling. I have visited countries where jerky was specifically prohibited. Good point! But even if you can't take it into the country you may still be able to bring it along for the trip. |
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darcie
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Post by darcie on Apr 10, 2014 23:29:57 GMT -5
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annie
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Post by annie on Apr 11, 2014 3:29:03 GMT -5
Wow, I love that recipe, sounds delicious. I happen to have all those tings at home and will try it on the weekend!
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ellen770
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Post by ellen770 on Apr 22, 2014 21:20:42 GMT -5
I make beef jerky with just 1T of salt per pound of meat, and add ground pepper and some garlic powder to taste. (depends on my mood but usually around 1/4 t pepper per pound, and 1/4 garlic per pound.) The salt is the only essential, as it helps preserve the meat. I happen to like it crisp, so I dehydrate it longer than is actually necessary. I have not been making it since starting AIP, but would leave off the pepper if I did make a batch, since pepper is not AIP.
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