Ingredients
- 2 lbs ribeye, trimmed of the big hunks of fat
- pineapple core & rinds
- cilantro stems
- ginger peel
- S.O.C. (sweetener of choice)
- water
- 3 T coconut aminos or wheat-free soy sauce
Preparation
Step 1
In one of your smaller sauce pots add all the ingredients, except the beef & soy sauce. Fill with enough water to mostly cover the ingredients. Let boil until reduced by half. Remove from the heat, strain and let cool.
While the marinade is boiling, thinly slice the steak, against the grain of the meat. Add the meat slices to a zip-top bag, along with the cooled marinade. Let marinate in the fridge for at least 1 day and up to 2.
Follow your food dehyrdator’s directions for the jerky. I don’t know where my manual is, so I just winged it. I cranked up the heat to 165ºF and turned on the machine. I checked every so often, until the meat was hard to the touch, no squishiness. I turned off the machine and let the meat cool on the racks. Mine took about 5 hours, but I cut the meat super thin. I’ve stored the jerky in the fridge. I plan on eating it all within the week, but I imagine it’ll keep for a month or so.