Oven-Dried Beef Jerky

Steps

1. Place the flank steak in the freezer for 60 to 90 minutes until it is firm but not frozen solid. This partial freeze makes it much easier to slice thinly and uniformly.
2. Using a sharp knife, slice the beef against the grain into strips about an eighth of an inch thick and four to five inches long. Cutting against the grain produces jerky that tears easily rather than becoming chewy and stringy.
3. Whisk together the coconut aminos, minced garlic, grated ginger, and sea salt in a shallow dish or zip-top bag. Add the beef strips and toss to coat thoroughly. Marinate in the refrigerator for at least two hours, or overnight for deeper flavor.
4. Preheat the oven to 175 degrees Fahrenheit, the lowest setting on most ovens. Line two baking sheets with wire racks. Remove the beef from the marinade, shaking off excess liquid, and arrange the strips in a single layer on the racks without overlapping.
5. Dry the jerky in the oven for three to four hours with the oven door cracked open about an inch (prop it with a wooden spoon) to allow moisture to escape. The jerky is done when it bends and cracks slightly but does not snap in half.
6. Remove from the oven and blot any surface oil with a paper towel. Let the jerky cool completely at room temperature before storing. It will firm up further as it cools.

Why It Works

Coconut aminos provide the savory, soy-sauce-like depth of traditional jerky marinades without the soy, gluten, or excessive sodium. Drying at an ultra-low temperature removes moisture slowly, concentrating the beef flavor and protein while preserving nutrients that higher temperatures would degrade. Grass-fed flank steak offers a favorable omega-3 to omega-6 ratio and a clean, beefy flavor that needs minimal seasoning.

Tips

• Variation. Add a teaspoon of smoked paprika and a pinch of cayenne to the marinade for a spicy version. A tablespoon of raw honey in the marinade creates a teriyaki-style jerky.
• Storage. Store in airtight containers or vacuum-sealed bags in the refrigerator. For long-term storage, freeze individual portions in small bags and thaw as needed.
• Substitution. Top round or eye of round are leaner cuts that also work well. Avoid fatty cuts like ribeye, as the fat does not dry properly and shortens shelf life.