Love your blog! I tried paleo before, gave up because I got a little constipated (lol). I want to give it another shot and was wondering if you have any suggestions? Thanks & that jerky looks so tasty!
You guys just made me SO happy. We got a dehydrator for Christmas and I've been wondering and wondering and wringing my hands over whether life could be amazing enough that coconut aminos could work for jerky. I bought my beef yesterday, lean, grass fed something-or-other, and this will be my inaugural jerky recipe. THANK YOU!
fullbodytransformation: make sure you are getting enough fat and veggies. You shouldn't get constipated that way! I personally also find that eating greens (kale, spinach, etc) helps (a lot! yikes!).
On the jerky recipe, just a suggestion: put the oven pre-heat step after the marinate step! Looks great. One of my 2011 tasks is to make more jerky - I loved the batches I've made so far - so I'll give this a try!
My sister found your blog and told me about the root vegetable hash. I tried it this morning. (and will share some with her. :)) I need to lose some weight to get back to a healthy me so I decreased the oil by half. It was delicious! I sent your blog to my son and daughter in law. I think they will like your spin on cooking. Thanks!
What kind of rack do you use? Did you use the oven rack and find a cookie sheet big enough to fit under it? I can only find cooling racks that fit over cookie sheet pans. The ones I found say not to use them in the oven. I thought with the low temperature, maybe it will work. I've been walking around with the measurements of my oven racks since you published this recipe and I can't find cookie sheets that will fit underneath them. Do you think the Calphalon cookie sheet and cooling rack will work? http://www.bedbathandbeyond.com/product.asp?SKU=16037958
I saw your question here (and also with the stuffed mushrooms) - I'm going to post this response in both locations just so that it's seen.
I'm no metals chemist, but I would imagine that 170 degrees is perfectly fine for putting the cooking racks in the oven (I mean, that's not even hot enough to boil water, so what could it possibly do to metal?) Even if the sizing isn't a perfect fit, you'll be fine to use virtually whatever you have for the cookie sheet and the cooling racks. The purpose of the cookie sheet is to act as a drip tray - so a 'close' fit is fine.
I think you should go ahead and get 'drying' with that great cut of London Broil. You're going to love the jerky! Let us know if you have any questions.
for the longest time, i was convinced i was living on a different planet than you guys. my recipes never came out quite right, the product didn't look the same as the pictures you guys posted. but i am happy to report that's changed once i made this beef jerky last night. very tasty, and super easy. i don't know if i'll buy a pre-packaged jerky for a long time! ok i probably will, but only when i don't have time to make this from scratch. the only bummer is using up a whole bottle of aminos on one batch. i was hoping to be able to use it again for other dishes; guess i'll just buy another bottle.
Glad to hear you finally found success with a recipe! Keep trying with the others - and if you ever have questions, you can email us, too - PrimalPalate@gmail.com
Yes, it is a bummer that you can use up an entire bottle of coconut aminos on one batch of jerky. If you want an alternate version, check out the printer-friendly recipe above. We have an alternate, spice-only version of the jerky which is just as good! Its just as easy, and turns out to be a little cheaper if you already have the spices.
@sebben, Check the bulk section of your health food store for the Coconut Aminos, ours sells it for .55 per ounce which is about $1.70 savings in our area over buying an 8 ounce bottle. @Hayley and Bill thanks for the great recipe and inspiring me to go for it and make my own Jerky, so much better than store bought!
Just a quick question regarding storing the jerky when it's done...I'm assuming that since there's no sort of preservatives, I'd want to refrigerate it, but wanted to check. I've never actually made jerky before so I didn't know if the drying process does something to it so that refrigeration isn't necessary? THanks!
I was wondering how the slicing goes... could I use a food processor to slice the meat for me? I'm new to my food processor and don't really have great knives :)
I don't have great knives either, but I sharpened the big knife I had and put my raw meat in the freezer for 2 hours and it was really REALLY easy to slice.
I have some marinating in the fridge right now. Freezing the meat for 2 hours made it SUPER easy to slice! Even with my old set of knives. So that is a handy trick! (I unwrapped the meat and popped it in a container and stuck it in the freezer for 2 hours, it was not frozen, but it was hard enough ti slice easily.) Cannot wait to cook this tomorrow and try some!! - But had to post about how easy it was to slice with your tip/trick, thanks!
Love your blog! I tried paleo before, gave up because I got a little constipated (lol). I want to give it another shot and was wondering if you have any suggestions? Thanks & that jerky looks so tasty!
ReplyDeleteYou guys just made me SO happy. We got a dehydrator for Christmas and I've been wondering and wondering and wringing my hands over whether life could be amazing enough that coconut aminos could work for jerky. I bought my beef yesterday, lean, grass fed something-or-other, and this will be my inaugural jerky recipe. THANK YOU!
ReplyDeletefullbodytransformation: make sure you are getting enough fat and veggies. You shouldn't get constipated that way! I personally also find that eating greens (kale, spinach, etc) helps (a lot! yikes!).
ReplyDeleteOn the jerky recipe, just a suggestion: put the oven pre-heat step after the marinate step! Looks great. One of my 2011 tasks is to make more jerky - I loved the batches I've made so far - so I'll give this a try!
thanks for the heads up on the error. we fixed it.
ReplyDeleteMy sister found your blog and told me about the root vegetable hash. I tried it this morning. (and will share some with her. :)) I need to lose some weight to get back to a healthy me so I decreased the oil by half. It was delicious! I sent your blog to my son and daughter in law. I think they will like your spin on cooking. Thanks!
ReplyDeleteWhat kind of rack do you use? Did you use the oven rack and find a cookie sheet big enough to fit under it? I can only find cooling racks that fit over cookie sheet pans. The ones I found say not to use them in the oven. I thought with the low temperature, maybe it will work. I've been walking around with the measurements of my oven racks since you published this recipe and I can't find cookie sheets that will fit underneath them. Do you think the Calphalon cookie sheet and cooling rack will work? http://www.bedbathandbeyond.com/product.asp?SKU=16037958
ReplyDeleteHey T -
ReplyDeleteI saw your question here (and also with the stuffed mushrooms) - I'm going to post this response in both locations just so that it's seen.
I'm no metals chemist, but I would imagine that 170 degrees is perfectly fine for putting the cooking racks in the oven (I mean, that's not even hot enough to boil water, so what could it possibly do to metal?) Even if the sizing isn't a perfect fit, you'll be fine to use virtually whatever you have for the cookie sheet and the cooling racks. The purpose of the cookie sheet is to act as a drip tray - so a 'close' fit is fine.
I think you should go ahead and get 'drying' with that great cut of London Broil. You're going to love the jerky! Let us know if you have any questions.
for the longest time, i was convinced i was living on a different planet than you guys. my recipes never came out quite right, the product didn't look the same as the pictures you guys posted. but i am happy to report that's changed once i made this beef jerky last night. very tasty, and super easy. i don't know if i'll buy a pre-packaged jerky for a long time! ok i probably will, but only when i don't have time to make this from scratch. the only bummer is using up a whole bottle of aminos on one batch. i was hoping to be able to use it again for other dishes; guess i'll just buy another bottle.
ReplyDeletethanks for the recipe!
-michele
Hi Michele -
ReplyDeleteGlad to hear you finally found success with a recipe! Keep trying with the others - and if you ever have questions, you can email us, too - PrimalPalate@gmail.com
Yes, it is a bummer that you can use up an entire bottle of coconut aminos on one batch of jerky. If you want an alternate version, check out the printer-friendly recipe above. We have an alternate, spice-only version of the jerky which is just as good! Its just as easy, and turns out to be a little cheaper if you already have the spices.
Hope this helps - glad to have you following!
@sebben,
ReplyDeleteCheck the bulk section of your health food store for the Coconut Aminos, ours sells it for .55 per ounce which is about $1.70 savings in our area over buying an 8 ounce bottle.
@Hayley and Bill thanks for the great recipe and inspiring me to go for it and make my own Jerky, so much better than store bought!
Glad you're making your own - it is SO much better than store bought. The best part, though, is knowing exactly whats going into it for ingredients.
ReplyDeleteYou're quite welcome! Thanks for following :)
Just a quick question regarding storing the jerky when it's done...I'm assuming that since there's no sort of preservatives, I'd want to refrigerate it, but wanted to check. I've never actually made jerky before so I didn't know if the drying process does something to it so that refrigeration isn't necessary? THanks!
ReplyDeleteI was wondering how the slicing goes... could I use a food processor to slice the meat for me? I'm new to my food processor and don't really have great knives :)
ReplyDeleteI don't have great knives either, but I sharpened the big knife I had and put my raw meat in the freezer for 2 hours and it was really REALLY easy to slice.
DeleteHow do ya think it's work with turkey? I don't know how or where I'd buy it from but I'd like to try it
ReplyDeleteI have some marinating in the fridge right now. Freezing the meat for 2 hours made it SUPER easy to slice! Even with my old set of knives. So that is a handy trick! (I unwrapped the meat and popped it in a container and stuck it in the freezer for 2 hours, it was not frozen, but it was hard enough ti slice easily.) Cannot wait to cook this tomorrow and try some!! - But had to post about how easy it was to slice with your tip/trick, thanks!
ReplyDelete