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:
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
The Art of Fermentation by Sandor Ellix Katz
Vinegar Revival Cookbook by Harry Rosenblum
Nourishing Traditions by Sally Morrel Fallon
True Brews by Emma Christensen
Real Food Fermentation by Alex Levin
The Big Book of Kombucha by Hannah Crum
New York Times Cookbook by Amanda Hesser
Pollan on Food Boxed Set by Michael Pollan
http://amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
The Moosewood Cookbook by Mollie Katzen