Paleo Cleanse by Camilla Carboni

Author:Camilla Carboni [Carboni, Camilla; Dover, Melissa Van]
Language: eng
Format: epub
ISBN: 9781612434230
Publisher: Ulysses Press

Peppered Jerky

Another variation of the Week One classic, this snack rivals store-bought jerky and remains soy- and wheat-free.

INGREDIENTS

1 (4- to 5-pound) frozen beef roast

1 (8- to 10-ounce) bottle balsamic vinegar

2 tablespoons black pepper, divided

1 teaspoon salt

SUPPLIES

measuring cups

sharp knife

deep bowl

aluminum foil

baking sheet

Place the frozen roast out to defrost until the outside rim of the roast is soft but the center is still frozen.

Slice the roast into 1/8-inch-thick strips and place the strips in a bowl.

Pour enough balsamic vinegar into the bowl to almost cover the beef strips.

Sprinkle with 1 tablespoon black pepper and salt and stir until the marinade coats all the beef.

Allow the mixture to sit and marinate for at least two hours (overnight in the refrigerator is best, if time allows).

Preheat the oven to 190°F.

Place the beef strips onto a foil-lined baking sheet.

Sprinkle with the other tablespoon of black pepper.

Place in the oven to bake and flip about every 30 minutes.

To test if the jerky is done, fold a piece in half and look for white threads. If you see the white threads the jerky is cooked.

Once you’ve confirmed it’s done, remove the jerky from the oven and allow to cool before serving, or refrigerate and enjoy within five days.

TIP: Make sure you cut the jerky thin enough; otherwise you’ll get little, not-so-tasty steaks. Also, having the meat slightly frozen will make it easier to cut. Use a serrated knife and keep hot water running to run your hands under—they will get cold!

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