Rosemary Garlic Beef Jerky
Caroline
Oven-dehydrated ground beef flavored with dried rosemary, fresh garlic, mineral salt, eggs, and coconut aminos, sliced to provide a quick, delicious, and nutritious kid-friendly snack!
Prep Time 45 minutes mins
Cook Time 12 hours hrs
Total Time 12 hours hrs 45 minutes mins
Course Snack
Cuisine American
Peel and chop garlic.
Assemble flavoring ingredients; empty ground beef packages into rimmed baking pan.
Add eggs, garlic, salt, dried rosemary, and coconut aminos to ground beef.
Gently incorporate ingredients until thoroughly mixed and spread evenly to the edges of the pan.
Use a silicone spatula to cut jerky into strips for breaking apart once cooked.
Dehydrate in oven at 170℉ for 10-12 hours.
After 4 hours, pour off liquid that has collected in bottom of pan into a heat-safe bowl.
After 6 hours or ½ through cooking time, use a spatula to flip the jerky.
After 10-12 hours of dehydrating, allow to cool, then use your fingers to break the jerky along the cut lines.
Store the jerky in a glass storage container with a lid in the freezer or refrigerator and heat up, as needed, in a toaster oven.
If you source your meat from a responsible farmer, you can use the beef fat (tallow) to make tallow balm. I typically store the beef jerky juices in a sealed Pyrex storage container in the fridge to let the tallow separate and harden. I then take the tallow, reheat it, and strain it to make tallow balm. Our family uses tallow balm as an all-purpose skin relief cream. Check out my recipe here!