Sometimes you just need something more substantial for a snack, and jerky is a solid choice – it is high in protein and doesn’t raise your insulin levels. You need to carefully check the labels here though to ensure a brand that isn’t full of high sodium ingredients – look for natural ingredients. Somewhere in Oklahoma or Texas we passed a road side stand selling homemade buffalo jerky and my husband offered to stop…unfortunately I am not as adventurous as some of my co-workers (Ashley for example has tried everything from antelope jerky to ostrich jerky!) and I was very content to nibble on my turkey jerky as we passed on by the buffalo jerky stand… I’ve included an easy, delicious anti-inflammatory recipe to make your own beef jerky.
Air Fryer Beef Jerky
Equipment
- Air Fryer
Ingredients
- 1 lb flank steak
- ½ cup Bragg Liquid Aminos
- 2 Tbsp liquid smoke
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- ⅛ tsp ground cinnamon
- ½ tsp black pepper
- ½ cup coconut palm sugar
- 1 gallon zip top bag
Instructions
- In a small bowl, mix all ingredients except steak until well combined.
- Slice steak against the grain into 1/4" thick strips, trimming off any excess fat. Place into zipper bag along with seasoning mixture. Be sure the steak is well coated. Refrigerate for 4 hours.
- Place an air fryer pan into the bottom of the air fryer basket to catch drippings, then place an insert rack into the pan.
- Spread steak strips evenly onto the insert rack. Air fry at 180°F for 30 minutes. Turn strips over and air fry for an additional 30 minutes.
- Allow to cool before using a paper towel to dry any excess moisture.
- Store jerky in an air tight container, no longer than 1 month.
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