beef jerky

Photo Archives: Making Beef Jerky

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I’m gonna start posting some photos from my archives in the time to come. For 3 – 4 years I’ve been taking photos of (almost!) literally every meal I had – be it home made or restaurant meals. This is a habit I’ve come to be grateful for, as I can easily go through my old photos whenever I need some inspiration. Also there are sooo many meals I’ve been pleased with but would have totally forgotten. Seeing the photos again sparks old neural paths and the recipe often comes back instantly.

I won’t always post the recipe in this series (as I don’t remember which measures I used and often never used measures in the first place), but I’ll usually include a description. If I care to. I apologize on beforehand for the photo quality, I used to take pictures only with my phone –  but you know how the absolute perfectionist never achieves anything. I have shiny new camera now, a Samsung NX300. Recommended if you want the best quality but isn’t really that much of a technical camera person!

So here goes: Beef jerky is the perfect paleo snack! I only did this once, and there are things I will probably do differently next time. Like getting a better oven, for instance. And work with the texture. The jerky became a little too dry and hard, but they tasted delicious! I flavored them with a spice mix of my own recipe, including salt, black pepper, onion powder, garlic powder, some dried herbs (thyme, oregano, parsley …) etc., finely ground for easy appliance.

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The method is simply to cut your beef (lean beef works best, and grassfed gives a result rich in flavor) in thin slices of 1/2 cm or so, season with your spice mix or simply salt and pepper and bake in the oven for several hours at the lowest temperature. I think I let them stay overnight. If you have a dehydrator that would be even better – I don’t. Yet.

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I will definitely make this again in the future, maybe we’re looking at a more refined recipe once I’ve done sufficient experimentation. See you soon! 🙂