I really love crunchy things and salty things and this jerky recipe really hits that sweet spot for me. It’s super easy to make jerky at home if you have the proper tools and the patience. So for this recipe you’ll need a food processor and a dehydrator.

Making jerky at home is great because you really get to control the ingredients, the thickness and doneness. Another great thing is that you typically use a lean cut of beef for making jerky which means that it’s more ok to use non grass fed meat (in my not so scientific opinion) because all the bad stuff found in corn fed beef (higher omega 6) is typically found in the fat. That’s why paleo normally says to eat high quality grass fed meat is so that you get all those great benefits (higher omega 3) found in the fat of grass fed meat. But if you’re making jerky with grass fed London broil you really won’t be getting too much of the great benefits about grass fed meat, because that’s normally found in the fat.

Does that make sense? If tl;dr then know it’s ok to use regular London broil in this recipe, not grass fed.

There are so many great jerky recipes out there but the spices used in this recipe are inspired from here because I really don’t like my jerky to be soy sauce based and I love the techniques Russ uses here.

Here’s your visual guide:

Mix up all your spices

Your London broil should look something like this

Slice with the grain into chunks that can fit into the food processor

Process the chunks against the grain

Let it rip

It should look something like this once it’s all processed

Place all the meat in a ziplock

Add the spices

Toss the meat and then marinate overnight

Load up the dehydrator the next morning and evenly space the beef

Set the dehydrator to the jerky setting

Rotate the bottom trays to the top every 2 hours

Around 5 hours check the jerky and chew it to see if you like it

Once it’s done to your liking place in a ziplock with a paper towel. Do not close until the beef is fully cooled. Enjoy!