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)
1 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.