2 pounds grass-fed beef (flank steak or London broil), still partially frozen for easier slicing
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos
2 tablespoons maple syrup or honey
1 teaspoon dried sage
1 teaspoon sea salt
Black pepper to taste
2 tablespoons warm water
Using a very sharp knife and cutting against the grain of the meat, slice beef thinly into approximately 1/8-inch slices.
Whisk all remaining ingredients in a glass bowl.
Transfer sliced meat and marinade into a shallow glass container and refrigerate for up to an hour. Arrange the meat on the trays of a food dehydrator and heat at 135-145°F degrees until dry (3-5 hours). Jerky may also be dried in the oven on the lowest heat setting but it will likely finish much faster.
Note: The marinade should be made to-taste; test the flavor before marinating the sliced meat. The measurements are approximate and will vary based on preferences.
From the NSM Nutrition Team recipe box
anti-inflammatory, dairy-free, gluten-free, paleo-friendly
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