Paleo Beef Jerkey

• 2 pounds Grassfed Beef (such As London Broil, Top Round, Flank Or Sirloin)
• 1/4 cups Apple Cider Vinegar
• 1/4 cups Pure Maple Syrup
• 1/4 cups Coconut Aminos
• 1/4 cups Brown Mustard
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Liquid Smoke
• 2 Tablespoons Garlic Powder
• 2 Tablespoons Onion Powder
• 1 Tablespoon Pepper
• 1 Tablespoon Chili Powder
• 1 Tablespoon Salt

1. Place your beef in the freezer for about 90 minutes and then cut it into 1/4 inch thick strips going against the grain.
2. Mix all of the remaining ingredients together in a bowl to make the marinade.
3. Add the meat to the bowl and mix well to cover everything completely with the marinade.
4. Place in the refrigerator for 12-24 hours stirring a few times to get every strip coated.
5. Heat your oven or smoker to 150 F. If using an oven, line the bottom with aluminum foil.
6. Lay your beef strips down flat directly on the oven racks or smoker grill.
7. You want to spread the strips out evenly and flat so they dry out evenly.
8. If using an oven, prop the door open with a wooden spoon or other device while cooking for air circulation.
9. At 1/4 inch thickness, it will take 7-8 hours total to dry out your jerky at around 150 F. Total cooking time depends a lot on the size and thickness of your strips so adjust accordingly and check it after about 4 hours to see how things are looking.
10. Your jerky will be done when it is dry enough that you can rip off a piece easily but not so dry that it snaps when you bend it.

grassfed beef, apple cider vinegar, maple syrup, coconut aminos, brown mustard, fish sauce, liquid smoke, garlic, onion powder, pepper, chili powder, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/paleo-beef-jerkey/ (may not work)