Paleo Jerky

Ingredients

• 2/3 cup soy sauce
• 1/3 cup hot water
• 1/4 cup Worcestershire sauce
• 1 tablespoon liquid smoke flavoring
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons Creole-style seasoning (such as Emeril’s Essence)
• 1 1/2 teaspoons Cajun seasoning blend (such as Tony Chachere’s)
• 2 1/2 pounds London Broil sliced roast beef

Directions

Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add roast beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.

Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.

Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.