Here’s how to make your own beef jerky. NO additives or preservatives. Make it as spicy or as plain as you desire. Just because it’s whole30 compliant doesn’t mean it isn’t delicious!!

This recipe is completely whole30 compliant. If you don’t care about that then you’re allowed to add some soy sauce and some Worcestershire Sauce! I would use 2 Tablespoons of each.

It’s Always Better Done Yourself:
https://www.youtube.com/c/BetterDoneYourself
http://betterdoneyourself.com
https://www.facebook.com/betterdoneyourself/

Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here’s the reading list:

Wild Fermentation, 2nd Edition by Sandor Ellix Katz
https://amzn.to/2qMq5XE

The Art of Fermentation by Sandor Ellix Katz
http://amzn.to/2BP75eL

Vinegar Revival Cookbook by Harry Rosenblum
https://amzn.to/2K2W3qA

Nourishing Traditions by Sally Morrel Fallon
http://amzn.to/2BGzsez

True Brews by Emma Christensen
http://amzn.to/2B6vcsz

Real Food Fermentation by Alex Levin
http://amzn.to/2jkoFQb

The Big Book of Kombucha by Hannah Crum
http://amzn.to/2B7CrQH

New York Times Cookbook by Amanda Hesser
http://amzn.to/2kt5W8D

Pollan on Food Boxed Set by Michael Pollan
http://amzn.to/2BOecEt

Charcuterie
http://amzn.to/2kq3Zd7 by Michael Ruhlman

On Food and Cooking by Harold McGee
http://amzn.to/2ktFawY

The Moosewood Cookbook by Mollie Katzen
http://amzn.to/2jmwu87