Recipe by Chanie Nayman

Product-Free Beef Jerky

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Meat Meat
Easy Easy
6 Servings

No Allergens specified

Beef jerky prepared at home with basic, totally kosher for Passover ingredients.


Main ingredients

  • 1 pound (1/2 kilogram) London broil or side steak (ask your butcher to slice it 1/2-inch/ 1-centimeter thick with the grain, not against it)

  • 3 tablespoons oil

  • 1 tablespoon Alfasi Cabernet Sauvignon or other wine

  • 1/8 teaspoon black pepper

  • 1 tablespoon paprika (see note)

  • 1 and 1/2 teaspoons salt

  • 1 shallot, finely chopped

  • 1-inch (2-centimeter) knob ginger, minced

  • 1 tablespoon Gefen Ketchup (or use sugar-free ketchup), see note


Prepare the Beef Jerky


Preheat oven to 190 degrees Fahrenheit (90 degrees Celsius).


Toss all ingredients together in a bowl. Transfer to a lined sheet pan, or two sheet pans if necessary, and arrange in a single row.


Bake overnight, or for about eight hours. Cool and store in an airtight bag or container. It doesn’t even need to be refrigerated! 


For homemade ketchup, combine 10 diced plum tomatoes, a third cup sugar, a quarter cup wine, one diced onion, and two teaspoons salt in a saucepan. Cook over a low heat until reduced and thickened. For paprika, slice a red pepper into strips. Roast in the oven at 190°F (90°C) for about two to three hours, or until dried out. Grind finely in a food processor or coffee grinder. (One pepper yields about three tablespoons paprika.)


Photography: Hudi Greenberger Food Styling: Janine Kalesis Assisted by Simmy Horwitz

Product-Free Beef Jerky

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