Recipe of the Week: Beef Jerky

I have a confession to make: I am not a steak lover (Shhhhhh…don’t tell Sandy!!) 

BUT, I do love Sandy’s beef! Its deliciousness and excellent quality has made it impossible for me to eat beef from anywhere else. This has presented the challenge of coming up with new, exciting ways to use beef in recipes, and explore all the different cuts we offer at Capon Crossing Farm.

Hopefully, “Recipe of the Week” will be a way to share my experiences with all the other Sandy beef lover’s out there, and encourage you to try something new! (And me, too…heart is on the list but we’ll get there later.)


If only the internet could truly convey how DELICIOUS this recipe is! Alas, the best I can do is assure you this jerky tastes amazing and is amazingly easy.

beef jerky


This particular recipe is from The 21 Day Sugar Detox by Diane Sanfilippo, a paleo-based book that includes recipes for said detox. Since paleo-dieters eliminate all grains and processed food from their lives, they’ve come up with some interesting ways to eat meats and veggies (since that is about all they can eat).

Here is Diane’s recipe:

1 pound lean beef (London broil or a roast with the fat trimmed off), chicken, or turkey

For the marinade:
1/3 cup coconut aminos
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Now…I don’t normally follow recipes to the T, usually because I do not have all the ingredients. So, I just make it up as I go along and hope for the best. Most of the time it works; sometimes it doesn’t. Having a sense of humor is a necessity!

I just so happened to have a London broil in the freezer, so I let it defrost over night.

Next day, I made the marinade with liquid aminos, but soy sauce would also work.

I minced 4 cloves of garlic (if you don’t love garlic, use less), and used the same salt and pepper amounts as above.

From there:

Preheat your oven to 200 degrees.
Slice the meat into thin strips against the grain; I ended up with both large and small pieces, but they were all about 1/8 inch thick.

Mix the meat with the marinade and let it sit for about an hour, either in the fridge or at room temperature. The meat will start to absorb the aminos/soy sauce.

Arrange the meat evenly on baking sheets, Pyrex dishes, or whatever oven-safe dish you have on hand (I had to use two baking sheets).

Bake for 2-4 hours until the jerky reaches desired level of dryness. I baked it for just over 3 hours, and to me, it was perfect! So delicious! So tender! And my house smelled so good all evening!

You can also do this in a food dehydrator: heat at 135-145 degrees until the meat reaches desired dryness, approximately 3-5 hours.


*Sandy’s grass-fed London broil is available for 8.99/lb at Capon Crossing Farm Market.

beef jerky

Beef jerky…kale on the side to be made into crispy kale chips. Both were taken to work as snacks.


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