These ain’t your momma’s Slim Jims–these are the real thing, and they’re a snap to make! So grab a hunk of meat, flip on your oven, and let’s get cracking. From Cavewomen Don’t Get Fat.
Choose a lean cut of grass-fed meat such as flank steak or London broil, since cuts with more fat means that the meat can quickly turn rancid. Ask your butcher to cut 1 pound of meat into ¼-inch strips against the grain.
Preheat oven to 150°F or as low as yours will go. Heat 2 tablespoons coconut aminos, 1 crushed garlic clove, 1 tablespoon raw honey, and 1 teaspoon onion powder in a saucepan. Bring to a boil, reduce heat, and add the meat strips. Simmer for 2 minutes. Remove the meat from the saucepan and dry with paper towels.
Arrange the meat strips on a wire rack set on a baking sheet. Bake 6 to 8 hours, turning once halfway through. The jerky is done when it turns dark and cracks when it is bent.
Cool and store jerky in clean jars, or wrap it in freezer paper and freeze it. Will keep for two to three months.