Rosemary Garlic Beef Jerky
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!
Equipment
- Chef's knife
- extra-large sheet pan 20.25" x 14.25"
- large pyrex container
- medium silicone spatula
- large glass container with lid
Ingredients
- 5 lbs ground beef organic and/or grass-fed is best
- ¼ cup coconut aminos
- 2 bulbs whole garlic
- 2 whole eggs organic and/or pastured is best
- 2 tbsp dried rosemary
- 1 tbsp mineral salt
Instructions
- 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.
Notes
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!