Homemade Beef Jerky

Ingredients

• 2 lbs lean beef (top round or flank), trimmed of fat
• 1/2 cup tamari
• 2 tbsp apple cider vinegar
• 1 tbsp allulose
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper

Method

1. 1

   Partially freeze the beef for 1-2 hours to make it easier to slice thinly.

2. 2

   Slice the beef into thin, even strips, cutting with the grain (parallel to the muscle fibers), not against it — slicing with the grain like this is what gives real jerky its signature chew; cutting against the grain shortens the fibers so much the jerky ends up tender enough to fall apart instead of chewy.

3. 3

   Whisk tamari, apple cider vinegar, allulose, smoked paprika, garlic powder, and black pepper together, and marinate the beef strips at least 4 hours, ideally overnight.

4. 4

   Preheat oven to its lowest setting (around 170°F) and arrange the strips on wire racks over baking sheets, without touching.

5. 5

   Dry in the oven for 4-6 hours, until the jerky is firm and dry but still slightly pliable, not brittle. Cool completely before storing.