PREP: 24 HOURS, 10 MINUTES | COOK: 6 HOURS | MAKES: 30 SERVINGS
2 pounds lean flank steak, frozen
2 cups coconut aminos
2 cups unsweetened apple juice
½ cup pure maple syrup
1 tablespoon liquid smoke
2 tablespoons black pepper
1 tablespoon onion powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
3 tablespoons sesame seeds
1.Using a mandoline slicer, slice the frozen flank steak into strips about ¼ inch thick, slicing with the grain.
2.Combine all the remaining ingredients in a large food storage container. Add the steak slices. Cover tightly and refrigerate for 24 hours.
3.Set your oven to 160 degrees F. Cover the bottom of the oven with foil—this gets messy! Pat any excess marinade off each steak strip, then lay the strips directly across your oven racks. Wipe any excess marinade from the foil-lined oven bottom. Place a wooden spoon in the crack of the oven door to keep it slightly propped open.
4.Allow the steak to dehydrate for 3 hours. Flip each piece over and dehydrate for another 3 hours. Your jerky is done when you’re able to easily rip a piece off.
5.This jerky will keep in a ziplock bag, without refrigeration, for 3 months.
Quick Tip: It’s important to use a mandoline slicer to ensure that your jerky is thin and evenly sliced. Exercise caution and care when using this sharp kitchen tool.
NUTRITION
Calories: 62
Fat: 2 g
Carbohydrates: 2 g
Sodium: 83 mg
Fiber: 0 g
Protein: 7 g
Sugar: 3 g
