Natural Garlic Jerky

Here is a simple, clean paleo jerky. First, you want a nice piece of meat. Of course, grain-fed beef is always the top choice. Flank is a good type of beef. You could also use a rump roast, round steak, or even brisket. The key is find a lean piece of meat.

Freeze the meat for about 30 minutes to make it easier to slice. Most people enjoy a tender jerky, so cut against the grain, but others prefer to cut with the grain. Either will result in delicious jerky. The slices should be 1/4 inch thick. Try to cut them evenly to ensure a thorough dehydration process. You will need to put the slices in a glass bowl (or Ziploc Bag) with the other ingredients, shake, and let sit in the fridge overnight (at least 4 hours), turning or shaking it if possible.

When ready, lay slices (not touching) on a dehydrator for 3-4 hours at 145-155ºF. Or use the oven at its lowest setting. Check at the 2-hour point and every 30 minutes thereafter until done to your liking. The jerky should be dry but still pliable.

Make sure you store the jerky in airtight container and eat in 5-7 days. Keep in the fridge for longer storage.