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GAPS Snacks: Homemade Beef Jerky from a Roast
Course
Snack
Cuisine
GAPS, Gluten Free, Paleo, SCD
Prep Time
30
minutes
Cook Time
7
hours
Total Time
7
hours
30
minutes
Servings
20
servings
Calories
110
kcal
Author
Cara Comini
Ingredients
3
lbs
meat
roast, sliced
2
tablespoons
honey or maple syrup
6
cloves
garlic
crushed
1/2
teaspoon
black pepper
1/4
cup
apple cider vinegar
1/4
cup
olive oil
1
teaspoon
cayenne
1
teaspoon
paprika
1/2
teaspoon
ginger
2
teaspoons
sea salt
Instructions
For ease of slicing, place thawed roast in freezer for 45-60 minutes; a slightly frozen roast is easier to slice.
Set a timer so you don't forget!
Use a sharp knife to slice roast into thin strips (1/4 inch thick or less if you can) and place strips into a freezer bag or bowl.
Cover with remaining jerky ingredients and toss to coat meat evenly.
Place in the fridge for 12-24 hours (covered if using a bowl), stirring or flipping the bag once half way through to evenly distribute marinade.
After marinading, place strips of meat on dehydrator tray- they can be touching but not overlapping.
Dry on the highest setting your dehydrator (this is the dehydrator that I have and love) has for 7 hours.
Store in the fridge or freezer.
Nutrition Facts
GAPS Snacks: Homemade Beef Jerky from a Roast
Amount Per Serving (1 serving)
Calories
110
Calories from Fat 36
% Daily Value*
Fat
4g
6%
Cholesterol
43mg
14%
Sodium
312mg
13%
Potassium
261mg
7%
Carbohydrates
2g
1%
Sugar 1g
1%
Protein
14g
28%
Vitamin A
110IU
2%
Vitamin C
1.2mg
1%
Calcium
5mg
1%
Iron
0.3mg
2%
* Percent Daily Values are based on a 2000 calorie diet.