Beef Jerky (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free American, British/UK Recipes
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Beef Jerky (Gluten-Free)
3 pounds top round or London broil (1 ½ " to 2" thick)
¼ cup gluten-free soy sauce
¼ cup gluten-free Worcestershire sauce
1 teaspoon liquid smoke
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coarse ground pepper
1/3 teaspoon salt
Coarse ground black pepper
Directions:
Cut meat in thin strips while partially frozen. Marinate in large jar
or container for at least 24 hours, turning frequently. Drain marinade
from meat and put on racks in oven (with aluminum foil on pan underneath).
Sprinkle coarse ground black pepper over the beef. Bake at lowest oven
setting, for at least 10 hours or until meat is of desired consistency.
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