Homemade Gluten-Free Jerky

Homemade jerky is a delicious and nutritious gluten-free snack. Jerky is a great snack to take along in the car, on a hike, packed in your saddlebags or on a picnic. Because jerky is made from lean, muscle meat, it is low fat and high in protein.

Jerky can be made from beef, turkey, fish, goose, duck and almost any game animal. Homemade jerky has a wonderful pliable texture unlike the stiff, leathery store bought variety.

Our recipe for jerky contains no preservatives so we recommend storing cooked jerky in the refrigerator or freezer.

Although jerky can be made out of almost any muscle meat, in this class we will use a beef round steak. Any large piece of lean beef will work. If you choose to use a lean beef roast, you will need to begin by cutting the meat into 1/4" slices and then into 3/4" strips. When cutting the strips, cut them with the grain of the meat. Be sure to trim away all fat. Jerky cut in this manner will be more uniform in length and width than will a round steak.

Let’s get Started!

Step 1: Mixing the Cure and Seasoning

The key active ingredient in a jerky cure is salt. Salt will draw moisture out of the meat.

Glutenfreeda’s Original Jerky Cure and Seasoning Recipe

For Cure:

• 1/2 cup kosher salt
• 2 Tablespoons dried maple syrup*
• 1 Tablespoon gf brown sugar

Place ingredients in a small bowl and mix until completely blended.

For Seasoning:

• 3 Tablespoons ground black pepper
• 1/4 teaspoon tumeric
• 1/2 teaspoon garlic granules*
• 1 Tablespoon garlic salt
• 1/4 cup salt

Place ingredients in a small bowl and mix until completely blended.

*Dried maple sugar and garlic granules can be found at gourmet kitchen or food shops.

Keep left over cure and seasoning in sealed jars for future use.

Step 2: Cutting the Meat

If using a round steak, cut meat into 3/4" strips with a sharp knife. Cut the strips with the grain of the meat. Cut off and discard any fat.

If using a roast, begin by cutting the meat into 1/4" slices and then into 3/4" strips. When cutting the strips, cut them with the grain of the meat. Be sure to trim away all fat.

Step 3: Weighing the Meat

It is very important to use the correct amount of cure and seasoning for the amount of meat you are going to use. Be sure to weigh the meat after you have cut it into strips to get an accurate measurement.

Step 4: Laying out the Meat

Lay out each strip of meat flat, side by side on a cutting board.

Step 5: Combine Cure and Seasoning

Using the above chart, measure out the correct amount of cure and seasoning for the amount of meat you are using. Mix the cure and seasoning together until well blended and place in a shaker jar with large holes, (like a Parmesan cheese shaker).

Step 6: Sprinkle meat Strips

Sprinkle meat strips evenly with the cure/seasoning mix, using about half of the mix. Turn each strip over and sprinkle the other side, leaving a small amount of mix in the shaker.

Step 7: Mix meat with Cure/Seasoning

Grab meat strips with your hands and rub over surface of cutting board to soak up all the cure/seasoning mix on the board and to coat all sides of the strips. Place meat in a large bowl and sprinkle with remaining cure/seasoning mix. Toss meat with hands.

Place meat strips in a large plastic bag, seal and refrigerate for 24 hours.

Cooking or Smoking Jerky

Jerky is dried by low, slow heat and can be cooked in an oven, smoker or dehydrator.

For a Smoker:

Smokers vary in size, temperature and source of heat, so you will need to do a little experimenting with cooking time. The desired cooking temperature is 200 degrees F. Experiment from 1-2 hours at 200 degrees. Check the meat often and check doneness by appearance, stiffness and taste. If the meat does not have a ‘dried’ appearance or color change, cook it longer. The longer you cook it, the darker and stiffer it will get. The perfect homemade jerky is pliable and not as stiff as store bought.

For a Dehydrator:

Jerky can be made in a dehydrator. It is best to follow the instructions for your dehydrator and to check the meat for desired doneness frequently.

For the Oven:

This is the method we will use for this class, primarily because everyone has an oven and you can get great results.

Pre-heat the oven to 200 degrees F. Place enough foil in the bottom of the oven to cover completely. Remove all but the top rack.

Step 8: Prepare Meat for Oven

Remove meat from the refrigerator and place in a large bowl. Insert a toothpick in each meat strip about 1/2" from one end and position so that the meat is centered in the middle of the toothpick. Prepare each strip in this way

Open oven door and balance the toothpicks horizontally on the rungs of the oven rack, allowing the meat strips to hang in rows. Continue until all meat is hanging from rack.

Cook the jerky at 200 degrees F for 1-1/2 to 2-1/2 hours. Check the jerky often until it reaches desired stiffness.

- Glutenfreeda