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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
Cook Time 12 hours
Total Time 12 hours 45 minutes
Course Snack
Cuisine American
Servings 1 month supply

Ingredients
  

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!
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