Beef Jerky with Maple 8

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Adapted From Loula Natural by Louise

Beef Jerky with Maple 8 


500g of sliced beef ( I used the hot pot beef- but you can use any cut- grass fed organic is ideal and slice really thinly)

1 tbs liquid amino's or coconut amino's

¼ cup of Maple 8 Vinegar

¼ cup of water Kefir (flavoured or not. I use coconut sugar to    make my water kefir

1tsp grated fresh ginger root

3 cloves of garlic crushed

Juice of half a lemon

1tsp mustard (I used Dijon)

1tbs stewed apple (optional)

½ tbs coconut sugar

pinch black pepper

Other optional extras;

Fennel seeds, cloves, cinnamon, coriander seeds, cumin


1 Prepare the marinade by mixing all the ingredients together in a bowl. Keep the meat separate first.

2 Taste the marinade and adjust if necessary.

3 Add the meat and cover. Allow the meat to marinade for between 10-24 hours.

4 Use baking paper and coconut oil to rub the sheets to try and reduce sticking (like you would grease a baking pan)

5 Cut the strips into bite size pieces and add to the dehydrator sheets

6 Dehydrate at 113 Fahrenheit or 45 degrees Centigrade. This is to keep the probiotic quality of Maple 8 Vinegar and kefir. (you can also do it in your oven on the lowest setting for 6-12 hours) at for between 12 and 24 hours until the desired crispiness. Flip the jerky if necessary.

7 Store in an airtight container to retain freshness. Does not need to be kept in the fridge.

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