Makes 10 standard servings
You can use chicken breast, or turkey breast, or beef.
2.5 lbs lean beef such as skirt, flank, brisket, top round or sirloin - the leaner the meat, the better- or turkey breast or chicken breast
2T sea salt
1 tsp black pepper
1T garlic powder
1 T chili powder
1/2 cup coconut aminos or tamari
1T coconut vinegar or apple cider vinegar
2 tsp onion powder
2T xylitol (optional)
1T chili pepper flakes or 1/2 tsp cayenne pepper (optional)
Preheat oven to 225 degrees F. Line two large baking sheets with parchment paper or foil and place baking racks on each sheet.
Put the meat in the freezer for 2 hours. It is easier to slice when it is partially frozen. Alternatively, you can ask your butcher at the meat counter if they can cut it super thin for you.
On a cutting board, using a sharp knife, cut the beef crosswise, against the grain -so that you sever the tough, thin fibers that you can see on the steak.
Use a meat pounder to pound the strips so they are more consistent in thickness.
Mix the spices and tamari and vinegar in a large bowl.
Place the beef strips in the marinade. Cover and place in fridge for 8-12 hours.
Pull the meat from the marinade and discard the marinade. Arrange the strips on baking racks, not touching each other. Bake for 3 hours, rotating the position of the baking sheets midway, until jerky is browned and dry.
Remove and cool. Divide into 10 equal portions. Refrigerate any leftovers.