Christina’s Beef Jerky

Our viewer, Christina, said the Paleo Diet helped turn her health around. Learn how to make her homemade jerky.

2.5 lbs very lean beef or venison, trimmed of all fat
1 tbsp sea salt
1 tbsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp cayenne powder
Cut the meat into even strips approximately 1-inch wide and 1/4-inch thick. Spread on baking sheets.\r\n

\r\nIn a bowl blend the seasonings and season the meat strips on one side. Turn and season the second side. Cover and refrigerate overnight.\r\n

\r\nPreheat your oven to 175°F. Line the meat onto a tiered baker’s cooling rack over a baking sheet. Dry the meat 6 to 8 hours, turning once or twice to dry uniformly.\r\n

\r\nRemove from the oven and cool. Keep tightly covered, refrigerated, for up to 1 month.\r\n

\r\nRecipe courtesy of Christina Lianos.