Beef Jerky

1 1/2 to 2 pounds flank steak
¼ cup coconut aminos*
1 teaspoon all natural liquid smoke
2 teaspoon chili powder
1 teaspoon sea salt
2 teaspoon fresh cracked pepper
2 teaspoon garlic salt
2 teaspoon onion powder
2 teaspoon smoked paprika
3 tbsp Sriracha 

* Coconut aminos are basically the “sap” of the coconut tree.  The sap produced is loaded with amino acids, minerals, and is low on the glycemic index. Amino acids are important because they help with the repair and rebuilding of muscles tissue.  Amino acids also help enhance the nervous system, boost the immune system, and boost energy levels.  The sap from the coconut tree is combine with sea salt and naturally aged to create coconut aminos. Coconut aminos are most notably used as a soy free substitute for soy sauce. In Saskatoon these can be purchased at Hygeia Health Market and Dad's Nutrition. 

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 6 to 8 hours.

Place in dehydrator for 8 to 12 hours. Or set oven at lowest temperature (150 -175 F) and bake for six hours, turning after three hours. 

Enjoy!