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-FODMAP Recipes?
The low-FODMAP diet is often prescribed for people with IBS or Small Intestinal Bacterial Overgrowth (SIBO), and there’s a huge overlap of that demographic with people with autoimmune disease. My e-book 28 Days of Low-FODMAP AIP combines both IBS- and autoimmune-friendly diets in a 28-day meal plan designed to jump start and simplify this often-challenging diet change. Just you wait: The meal plan includes 50 exclusive low-FODMAP recipes you won’t find on my website or anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones. You’ll be amazed at the variety of 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.