Easy Low FODMAP Beef Jerky

Prep Time 8

Cook Time 6

Total Time 14

Servings

Calories 91

In a large, airtight container, combine coconut aminos, apple cider vinegar, coconut sugar, liquid smoke, salt, and ginger.
Close the container, and mix the ingredients until the sugar is dissolved. Set the container aside once mixed.
Slice your meat, if it hasn’t been sliced already. It should be sliced in one of two ways:
a. For jerky that’s easy to chew, slice against the grain, making strips that are 1” wide, 4” long, and ⅛” thick.
b. For chewy jerky, slice with the grain, into strips that are 1” wide, 5 “ long, and ¼” thick.
Add your meat to the brine and toss it, making sure that it’s coated entirely. Seal the container, and refrigerate for 6 to 8 hours. Turn the jerky once during the process, too.
While the meat is soaking in the brine, preheat your dehydrator. Most dehydrators will need to be set at their highest setting, but refer to your dehydrator’s manual to be sure.
When the meat comes out of the brain, drain off the brine and discard the slices of ginger. Arrange the meat onto the trays of the dehydrator, making sure that they don’t overlap.
Place the trays into the dehydrator, and allow them to dehydrate for 4 to 6 hours.
To test your jerky to see if it’s done, let a piece cool to room temperature. If the meat cracks, it’s done. If the jerky breaks, then it’s been in the dehydrator for too long.
When the jerky is finished, store it in an airtight container for up to two weeks!