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

Charcuterie by Michael Ruhlman

On Food and Cooking by Harold McGee

The Moosewood Cookbook by Mollie Katzen

Available for Amazon Prime