My husband is a jerky hound. Forget potato chips, salsa, or anything sweet, jerky is his favorite snack whether he’s on a road trip, sitting in front of the TV, or looking for something quick to accompany a long day of work. But store-bought jerky can be expensive, and if you’re on the autoimmune protocol, it can be difficult to find compliant brands. Well, this Pineapple Beef Jerky has just four AIP-friendly ingredients, half of which you probably already have on hand. It may take a while from start to finish, but it’s a hands-off recipe that yields huge bursts of flavor in a small, travel-friendly package. Whether you’re camping, on a road trip, or just need some shelf-stable protein, Pineapple Beef Jerky is a great choice!
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
- Freeze the beef most of the way through, then slice it about 1/16" thick with a mandolin slicer.
- Combine the juice, honey, and salt in a large flat-bottomed dish with an airtight lid and marinate the beef in the fridge for 24 hours.
- Preheat the oven to 200 degrees F and place a metal rack on top of a baking sheet covered in foil. Discard the marinade, then arrange the meat in a single layer on top of the rack and bake for 2 hours or until dried through.