Delicious Homemade Beef Jerky Recipe – Soy-Free Twist!

Introduction

Looking for a tasty homemade beef jerky recipe without soy sauce? We’ve got you covered. This soy-free twist on traditional beef jerky is not only delicious but also allows those with soy allergies or dietary restrictions to enjoy this popular snack. Whether you’re a jerky aficionado or new to making your own, this recipe is sure to become a staple in your snack arsenal. Get ready to impress friends and family with your homemade soy-free beef jerky!

Ingredients

– 2 pounds of beef (preferably lean cuts like flank steak or sirloin)
– 1/2 cup of coconut aminos
– 1/4 cup of Worcestershire sauce
– 2 tablespoons of honey
– 1 teaspoon of onion powder
– 1 teaspoon of garlic powder
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of black pepper
– 1/2 teaspoon of chili powder (adjust to taste for spiciness)
– 1/4 teaspoon of liquid smoke
– 1/4 teaspoon of red pepper flakes (optional for added heat)
– 1/4 teaspoon of sea salt

Directions

1. Begin by placing the beef in the freezer for about 1-2 hours to allow it to firm up for easier slicing. This step makes cutting the beef into thin strips much simpler.
2. After the beef has firmed up, use a sharp knife to slice it against the grain into 1/4 inch thick strips. Cutting against the grain helps ensure a tender chew for your beef jerky.
3. In a bowl, whisk together the coconut aminos, Worcestershire sauce, honey, onion powder, garlic powder, smoked paprika, black pepper, chili powder, liquid smoke, red pepper flakes (if using), and sea salt to create a flavorful marinade.
4. Place the beef strips in a resealable plastic bag or a glass dish and pour the marinade over them, ensuring all the strips are evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow the flavors to infuse into the beef.
5. Preheat your oven to 175°F (80°C) and line a baking sheet with aluminum foil.
6. Remove the marinated beef from the refrigerator and drain off any excess marinade. Pat the beef strips dry with paper towels to remove any excess moisture.
7. Arrange the beef strips in a single layer on the prepared baking sheet, ensuring they do not overlap.
8. Place the baking sheet in the preheated oven and bake the beef jerky for 3-4 hours, or until the jerky is dry and firm to the touch. Keep in mind that the exact time may vary depending on the thickness of the beef strips.
9. Once the beef jerky is done, remove it from the oven and allow it to cool completely. If there is any remaining moisture, blot the jerky with paper towels before storing.
10. Store the cooled beef jerky in an airtight container or resealable bags and keep it in a cool, dry place. Properly stored, the beef jerky can last for up to 2 weeks.

FAQ

Can I substitute coconut aminos with another ingredient?

Yes, if you’re unable to use coconut aminos, you can substitute it with tamari or liquid aminos. These alternatives provide a similar flavor profile without soy.

Can I adjust the level of spiciness in the recipe?

Absolutely! The amount of chili powder and red pepper flakes can be adjusted to suit your spice preference. Feel free to add more or less according to your taste.

What if I don’t have an oven? Can I use a dehydrator instead?

Certainly! If you have a food dehydrator, you can use it to dry the marinated beef strips according to the manufacturer’s instructions. The process will be similar to oven-drying, but the time may vary depending on the dehydrator model.

This delicious soy-free twist on beef jerky is perfect for snacking, hiking, or adding protein to your meals. Whether you’re sensitive to soy or simply looking for a new and flavorful snack, this recipe is a must-try. Enjoy the satisfaction of creating your own homemade beef jerky, free from soy sauce and packed with mouthwatering flavors.