Product-Free Beef Jerky

Chanie Nayman Recipe By
  • Cooking and Prep: 8 h
  • Serves: 6
  • No Allergens

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

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Beef Jerky

  1. Preheat oven to 190°F (90°C).

  2. 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.

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

Note:

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.)

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

Assisted by Simmy Horwitz

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