Another dehydrator adventure! As promised, I’m sharing my beef jerky recipe with you. I’ve made 4 batches since the dehydrator arrived, and I’m betting I’m due to make another. You see, my husband isn’t really a “sweets” guy. All of the chocolates and candies in the world don’t faze him. (Except maybe these chocolates!) To show my love and appreciation for him through food, I make enchiladas, roast chicken, or chili. Although judging by its popularity, I think that this beef jerky very well has been added to this list of favorites.
This jerky is easy to make and while I haven’t measured the nutritional value, I’m sure it’s lower in sodium and healthier than the packaged stuff. My husband and I also think it tastes better – it’s slightly spicy, and the flavor is fuller. Of course, it’s also gluten-free. It’s perfect as an on-the-go snack when you’re not sure about your next meal, or when you don’t have much time to eat. It’s also wonderful to share, which is the reason why we’ve gone through so much!
Gluten-Free Beef Jerky
2 lbs lean beef (I like using London Broil the best)
1/4 c low-sodium gluten-free tamari (soy sauce)
1 T chipotle Tabasco sauce (alternatively, you can chop 1 chipotle chile in adobo sauce, plus add about 1 t of the sauce)
3 cloves garlic, minced finely
2 t onion powder
1 t black pepper
Place beef in the freezer for about 15 minutes. This will allow it to “firm up” so that you can slice it more easily. Once it is firm, slice your beef across the grain thinly (about 1/8 inch thick or so).
Combine the remaining ingredients in a large zip-top bag. Add the beef slices and seal the bag, and toss around to ensure all of the slices are well-coated. Refrigerate overnight or for 8 hours or so.
Remove from bag and lay strips out on dehydrator sheets. Dehydrate at 150 degrees for 8 hours or until the meat is dried enough to be just slightly pliable. You want it to bend a bit, but you don’t want it to be floppy in the slightest. (If you don’t have a dehydrator, setting your oven to the lowest setting and placing the beef strips on a metal rack over a baking sheet works pretty well too – you’ll just have to flip the strips halfway through.)
Is your sweetie in need of some more traditional Valentine’s treats? Don’t despair – I happened to check out a few things around the blogosphere, and came up with some decadent delights, just for you!
How about Chocolate Raspberry Bon-bons? I’ve made these before and they were GREAT. http://www.elanaspantry.com/chocolate-raspberry-bonbons/
Or some cake pops: http://www.elanaspantry.com/valentines-day-cake-pops/
Karina at Gluten-Free Goddess is sharing some chocolate love: http://glutenfreegoddess.blogspot.com/2010/02/gluten-free-chocolate-love.html
How about an extra-moist chocolate cake? http://realsustenance.com/extra-moist-gluten-free-double-chocolate-chip-cake/
Chocolate raspberry truffle balls? http://www.dailybitesblog.com/2011/02/08/chocolate-raspberry-truffle-balls/
I have even more truffle ball recipes here: http://tastyeatsathome.wordpress.com/2010/10/15/more-nut-truffles-pecan-pie-and-pistachio-sesame/
Amy has a lovely fresh fruit pastry tart recipe that looks amazing: http://www.simplysugarandglutenfree.com/fresh-fruit-tart-with-pastry-cream-happy-mothers-day/
It might be chilly outside, but in my mind, ice cream is good any time of year! How about sugar, dairy, and gluten-free ice cream? http://www.dietdessertndogs.com/2011/02/03/sos-stevia-dairy-free-sugar-free-coconut-ice-cream-no-ice-cream-maker-required/
More ice cream, this time chocolate pomergranate! http://glutenfreeeasily.com/chocolate-pomerdoodle/
Or one of my favorites, a vegan cheesecake: http://tastyeatsathome.wordpress.com/2010/09/21/vegan-and-gluten-free-cheesecake-with-blueberry-compote/
Seal in an airtight container and enjoy!