Reprinted from The Blood Type Diet Website (

Beef (or Poultry) Jerky
2 votes


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.

Best Used By Blood Types:
  • Type A (5 beneficials)
  • Type A Non Secretor (2 beneficials)
  • Type AB (4 beneficials)
  • Type AB Non Secretor (5 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (3 beneficials)
  • Type O Non Secretor (4 beneficials)
  • Snack
  • 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
How to make it:
  1. Remove all fat from meat, slice 1/4 inch thick, in strips about 1-1/2 inches wide.
  2. Easier to remove additional fat after slicing (fat dries poorly and goes rancid.)
  3. Marinade in blend of ingredients at least four hours, overnight is better, in refrigerator.
  4. Drain in colander.
  5. Place on racks per instructions for your drying appliance.
  6. Jerky is done when meat has darkened, is dry, and can be bent and cracked without breaking.
  7. If oil appears on surface, dry with paper towel during process.
  8. When done, cool completely and store in jar with tight lid.
  9. Stores in refrigerator for six months.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Garlic1 ,2 B N B B N B N B
Ginger2 B B N B B B B B

BTD Variations and Substitutions Analysis:

Condiment Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Tamari (wheat-free)3 B N N N N N N A

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Molasses- B N N N N N N N
Molasses (Blackstrap)- B N B B B B N N
Sugar (Brown/White)- N A N A N A N A

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Curry- N N B B B B B B
Pepper (Cayenne/Red Flakes/Jal...- A A A A N N N N

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Turkey2 N B B B N N N N
Beef2 A A A A N N B B

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may have a high mold count.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Sep 30, 2007 at 09:45 PM By: Rodney
    • Revised Oct 12, 2007 at 01:05 PM By: Drea
    • Revised Oct 16, 2007 at 04:03 PM By: Don