Yes, it might seem a touch cruel to have such darling critters frequent the blog...and then speak about eating them. But, I think that this image is the perfect one for this recipe for several reasons. First, I think that it is important that we acknowledge that the food that we eat is indeed coming from once living, breathing critters, and they are darn cute. We need to come to terms with the fact that another creatures life had to end to help sustain our own. Second, not only is it better for that critter to have lived a happy healthy life, but it is better for us as well. Doesn't it just make sense that animals that grew up on fodder that they were intended to live on are going to produce meat that is much healthier and full of nutrients than the poor creatures that were brought up via industrialized methods? I think so. If you disagree, do a bit of research and get back to me. Finally, beef jerky is just not that pretty to look at. While taking a photo of a bunch of dried meat might be a fun challenge, I like to look at the living cows much better. And finally, the beef jerky is just never around long enough for me to photograph it. It goes that quickly.

So, with all of that said here it is:

Ingredients:

2 lbs meat (I use grass fed beef or bison)
1/4 cup gluten free soy sauce
2 TB Worcestershire sauce
1 TB liquid smoke
3 minced garlic cloves
2 1/2 tsp onion powder
2 tsp cayenne
1 tsp salt and black pepper

First, if at all possible have your butcher slice your meat for you into 1/4 in. slices. If this is not possible, stick your meat in the freezer  to firm up and then attempt to slice it yourself. I have never had to do this before so the only advice I can give is: don't cut your fingers. It hurts. I did this once and it left me without feeling in one of my fingers. I wouldn't recommend it.

Second, I would reccommend starting the second part of this recipe at about 2 in the afternoon.  Mix all of the ingredients together (except the meat)  in a bowl. Add the meat to the marinade piece by piece being sure to coat each slice of meat as you add it to the bowl. When you have added all of the meat to the bowl, cover it and stick it in the fridge to marinate.

Third, before you go to bed put your meat in your dehydrator. There should be a single layer on each rack of your dehydrator. When you wake in the morning it should be mostly finished drying. Pull out the dry pieces and flip the ones that need to finish and check on them every couple of hours, pulling them out as they finish.

Try not to eat it all in one sitting.

*if you do not have a dehydrator you can dehydrate in the oven at 150 degrees for 6-8 hour turning meat once during drying time.