|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Beef (or Poultry) Jerky|
Dried beef sticks for snacks, travel, camping. Feel free to substitute ingredients to your type and taste. Can use convection or conventional ovens, dehydrator, or drying racks in sun.
How to make it:
- 3 pounds beef (London broil, flank steak, rump roast, tough cuts OK) [or BTD compliant meat]
- 1/2 cup Bragg Liquid Aminos (unfermented soy sauce) [or wheat-free tamari]
- 1/4 teaspoon garlic powder or granules or 3 cloves, crushed
- 1/2 teaspoon cayenne powder or flakes, optional
- 1/4 teaspoon curry, optional
- 1/4 cup brown sugar or molasses [or BTD compliant substitute]
- 1-inch piece sliced fresh ginger
- 1/2 cup water
- optional: shot of wine or sherry
- Remove all fat from meat, slice 1/4 inch thick, in strips about 1-1/2 inches wide.
- Easier to remove additional fat after slicing (fat dries poorly and goes rancid.)
- Marinade in blend of ingredients at least four hours, overnight is better, in refrigerator.
- Drain in colander.
- Place on racks per instructions for your drying appliance.
- Jerky is done when meat has darkened, is dry, and can be bent and cracked without breaking.
- If oil appears on surface, dry with paper towel during process.
- When done, cool completely and store in jar with tight lid.
- Stores in refrigerator for six months.