Teriyaki Jerky Recipe

Ingredients

• 1 pound boneless venison or beef, preferably eye of round or rump roast

• ½ cup coconut aminos or wheat-free tamari
• 3 tablespoons MCT oil or macadamia nut oil
• 2 teaspoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 2 teaspoons lime juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
• 1 teaspoon fine sea salt

1. Place the meat in the freezer for 1 hour to make it easier to slice cleanly. Slice the meat across the grain into long strips, 1 inch wide and ⅛ inch thick.
2. Combine the marinade ingredients in a large shallow bowl. Submerge the strips of meat in the marinade, cover, and marinate in the fridge for at least 2 hours or overnight. Remove the meat from the marinade and sprinkle with the salt.
Dehydrator method
3. Place the strips of meat in a dehydrator, not touching each other, and set the dehydrator to low (170°F).
Oven method
4. If you do not have a dehydrator, preheat the oven to 160°F. Place a rimmed baking sheet on the bottom of the oven (or bottom rack) to catch drips. Arrange the strips of marinated meat directly on the middle rack, not touching each other. Alternatively, place a wire rack on a rimmed baking sheet and arrange the strips of meat on the wire rack.
For both methods
5. Dehydrate the meat for 6 to 8 hours, until the jerky dries to the desired chewiness. For a chewier jerky, dehydrate for less time.
6. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to a month.