Beef Jerky (Gluten-Free)
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 so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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
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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