Want to eliminate ALL carbs from jerky? I’m doing this (in addition to the Pork Liver and Heart) tonight! Oh, boy … meatfest! 🙂
2-3 lbs of grass fed ground beef (or venison, elk, bison, etc.)
1-3 TBSP sea salt (to taste)
Pepper (to taste)
Coconut aminos (optional)
Other spices to taste. I’ve made a Mexican type flavor with Cumin and Cilantro; a Chinese variation with ginger and fermented soy sauce; and an Italian version with Oregano, Basil, Marjoram, extra Garlic and pepper.