SERVES 4
1 pound organic beef round steak
¼ cup tamari
Juice of 1 lime or lemon
½ teaspoon onion salt
¼ teaspoon garlic powder
¼ teaspoon ground pepper
⅛ teaspoon sea salt
⅛ teaspoon red pepper flakes
1. Trim and discard any fat from the meat. Cut the meat into strips about 5 inches long and ½ inch wide.
2. In a large zip-top plastic bag, combine the tamari, lime juice, onion salt, garlic powder, black pepper, salt, and red pepper flakes. Add the meat to the bag, seal, and toss to coat. Marinate in the refrigerator for at least 8 hours or up to overnight.
3. Drain the meat and discard the marinade. Put the meat on dehydrator sheets (if you have a dehydrator), or line two baking sheets with aluminum foil, set wire racks over the top, and arrange the meat ¼ inch apart on the racks.
4. If you have a dehydrator, dehydrate the meat until it is dry—anywhere from 4 to 12 hours, depending on the temperature and thickness of your meat (follow your dehydrator instructions).
5. If using the oven, preheat the oven to 200°F. Bake the meat, uncovered, for 6 to 7 hours, or until dry and leathery. Remove from the oven and let cool completely.
6. Store the jerky in an airtight container in the refrigerator for up to a week, or freeze it.