​Ingredients:
✅ 2 pounds grass-fed beef flank or top round (sliced ¼ inch thick against the grain)
✅ ⅔ cup coconut aminos (instead of soy sauce — gluten-free magic!)
✅ 1 teaspoon sea salt
✅ 1 teaspoon garlic powder
✅ 1 teaspoon onion powder
✅ ½ teaspoon ground ginger
✅ ½ teaspoon smoked paprika
✅ ½ teaspoon crushed red pepper (optional, for some mama heat!)
✅ 2 tablespoons honey or maple syrup (for that touch of natural sweetness)

Instructions:
1️⃣ In a bowl, whisk together coconut aminos, sea salt, garlic powder, onion powder, ginger, paprika, red pepper, and honey/maple syrup.
2️⃣ Add beef slices and toss to coat. Cover and marinate in the fridge for 8–24 hours.
3️⃣ Preheat your oven to 175°F (or use a dehydrator if you have one). Line a baking sheet with a wire rack.
4️⃣ Lay beef strips on the rack in a single layer.
5️⃣ Bake for 3–4 hours, flipping halfway through, until the jerky is dry but still bendable.
6️⃣ Let cool completely, then store in an airtight container. (Good luck — it usually disappears within minutes!)

Healthy Tip:
Beef jerky is a fantastic protein-packed snack — just skip the sugar bombs and additives in store-bought versions. With this recipe, you know exactly what’s going into your body! 💪