I’m not a meat-eater—but when I’m shopping for it I seek out grass-fed beef. I feel that I’m taking a stand for those who do enjoy beef, and a stand for the welfare of cows. And grass-fed beef is lean (and higher in good fats and anti-oxidizing vitamins), so it’s perfect for beef jerky.
I’ve wanted to have a go-to soy free, sugar free jerky for a long time. In the past I’ve used coconut aminos, gluten-free soy sauce, gluten-free Worcestershire sauce, but I’ve really wanted to make a good jerky without all of these ingredients, and I’m really happy with the results.
I’ve included two smokey beef jerky recipes: a gluten-free jerky marinade and a gluten-free and soy-free marinade. I recognize that not everyone has access to grass-fed beef but for those who do, every bit makes a difference. And for this recipe, it makes a big difference. Look for the leanest cut of beef and trim any excess fat off before marinating and drying it.
For beef cut info, check out this chart of beef cuts. Below is a list of beef cuts you’ll find in most butcher shops and markets. The most desirable cuts are the leanest and least tough pieces of beef. I avoid using flank steak and brisket cuts because they tend to be too tough for jerky, but that’s just me.
- Loin (short loin, and of course tenderloin)
- Sirloin
- Rib eye (can be fatty; trim well)
- Inside or top round
- Eye of the round
- Bottom Round
- Flank (can be tough)
My local market offers thinly sliced cuts that are perfect for jerky. To slice a cut of beef into thin pieces, freeze it for an hour or so and then slice it 1/8 to 1/4 inch (.32 to .64 cm) thick. Or find a kind butcher who’ll do it for you!
If you don’t think you’ll finish it up in a few days or weeks you can store it in the refrigerator for a few months. And if you’re not sure if you’ve dried it thoroughly or want to keep it around for an extended period of time, store it in the refrigerator so it doesn’t become rancid. Removing as much fat as possible is also important in preventing it from becoming rancid.
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Erica,
So basically we are creating a brine for the beef, right? Without a salt of some sort, the meat will indeed get watered down. Having salt, it will pull moisture out then the process reverses and puts moisture back into the meat, bringing with it, dissolved flavors and moisture. Salty beef stock may be a good way to achieve this. I landed here looking for a recipe to get rid of as much sugar as possible and just having teaspoon of sweetener for 2lbs of beef is very negligible. Pretty safe and may impart some flavor. I will try a version of this. A great starting point. Thanks for being here!
You’re correct! Strange, I thought I removed the water from the recipes. I crossed it out because I recall re-testing and removing it.
I made 4 different recipes of beef jerky (first timer) and I’m afraid this one was the least flavorful. I marinated overnight, and it seems that the water pulled out the meat juice and left it anemic looking and tasting. I rescued it part way through dehydrating by rubbing smoked salt on it and brushing with a little liquid smoke.
Perhaps using beef broth instead of water would impart more flavor?
Thanks, yes, I totally agree. I have stopped using water for the second recipe and increased the amount of gluten-free soy sauce, but need to test the first recipe. Beef broth might be the solution, but I’m thinking the water is drawing the flavors out of the meat, as you suggest, in which case beef broth would not be ideal. I’m going to try more salt though for sure. Sorry you had bad results!
For the record, your metric conversion is wrong. 454 g = ONE pound, not two. 🙂
My whole family likes your recipe best, out of the four I made the other day, so now I’m making another 1.2 kg (= 2.65 lb).
Love, from Toronto,
Cathie
Thanks for the correction! Just changed it to 907 grams. Cheers!
I know this is a silly question, when you say “Cool fully, and store sealed for a few weeks, or in the refrigerator for a few months.” Does that mean it needs to age a while once it’s cooked and cooled, or just that it lasts that long in the fridge?
Also, you replied to a question about being able to use other meats/proteins, have you tried any since? Do you have any recommendations? Thank you.
No aging needed, that’s just long how long it lasts in the fridge. I haven’t tried any others, sorry!
Can different types of meat be used instead of beef? Such as chicken or turkey?
I imagine so, I just haven’t tried it yet.
I usually grind the meat and use a jerky press, can this recipe be adapted for that?
I don’t see why not
I put the marinade in a Ziploc bag and shake. Put the meat in then squish it around till it is good and covered. Burp as much of the air out as you can then let it sit. Come back in a couple of hours and flip n squish gently. The longer it sits the stronger the taste. So you can put it in the fridge over night too. Try adding a couple extra drops of liquid smoke too. But the final word … Great stuff.
Thanks, great tips!
This is just what I was looking for, thanks. We just bought a lot of grass-fed and finished beef, and I’ve been waiting to find a method and marinade that someone else has tried and liked for a starting place. And thanks to Livin’ the Crunchy Life for referring me here.
I think I’ll try it see what the ginger does to the flavor of the jerky.
I bet it will be great!
There’s an awesome faux soy sauce recipe in Recipes for the Specific Carbohydrate Diet by Raman Prasad (p 173)
Yes! there is one, it uses ginger which I didn’t want in my beef jerky. Raman’s sauce is a great all around Asian sauce though!
This looks great. I’m curious: why add water? I trust your recipes–just curious what role water plays in the drying.
Hi Katy: it’s a concentrated marinade so the water dilutes it and helps cover the beef.