Jerky

I don't like to buy Beef or Turkey Jerky in the shops, as they tend to be have a lot of chemicals.  Even the natural brands have soy sauce made with wheat, which is not cool in our house.  Making your own also allows you to choose the cut of meat, which can be hit or miss with a packaged brand.  I used a nice, lean grass-fed, organic top sirloin.  Anything without too much marbling will do just fine.

If you freeze the fresh steak for about 30 minutes first, it will be easy to slice into thin strips.  Cut against the grain, and then marinate the strips for 3 to 6 hours (minimum).  I suppose you could then dry in the oven at really low heat on cooling racks, but a good food dehydrator is a great investment, if you have the space.  In the dehydrator, I let it go for about 6 hours until it was dry, but still flexible.

There are unlimited marinade variations.  I used gluten-free soy sauce, agave, salt, pepper, red pepper flakes and habanero peppers.