Another favorite travel food! It’s great protein, light-weight, and easy to make. You do need a dehydrator. I bring this snack on long hikes, backpacking, bike rides and plane trips.


  • 2 Lbs will yield about 1 Lb. So plan accordingly. Thin London broil works well. Ask the butcher to cut into strips for you, let a them know you are making jerky and they will cut it appropriately.
  • Flap meat is another good cut for jerky but sometimes more pricey. A more expensive cut is Skirt Steak, it is a little fattier which creates a decadent jerky.
  • Coconut aminos, I use about 2-3 Tablespoons per pound (optional) Sea Salt, about 1-2 teaspoons per pound drizzle of olive oil


  • Meat rub, but check the ingredients and make sure it doesn’t have gluten, soy, sugar, paprika, or any other non-gut repair friendly ingredients/spices.
  • Gluten-free Worcestershire sauce is fantastic. Some have soy and would therefore be non-gut repair friendly. I’ve copied some of their ingredients, minus the soy and made my own.
  • Curry powder makes a wonderful jerky. I use about 1-2 teaspoons per pound.

1. Put strips of meat in a large metal, ceramic or glass bowl. Add the spices, gut repair friendly sauce of your liking and drizzle of olive oil. Mix well and allow to marinate in the refrigerator for a few hours. The marinating police won’t ticket you if you don’t but the flavor will be improved if you do.
2. Lay strips on dehydrator tray and dehydrate at 108 for about 12 hours. If meat strips are very thick they may take 18 hours. I like certain cuts of meat well done and more crunchy for jerky and others a little more chewy. You will discover what you prefer. It is always better to check it early and then add more time little by little rather than make it too crispy your first try.

If I’m consuming it immediately it does not require any refrigeration, however if I’m traveling with it I will refrigerate it upon my arrival to extend shelf-life. I tend to make my backpacking batches more well done as refrigeration is often an issue. If I leave it on the counter, I place it in a covered glass container. More humid climates will require refrigeration.

Bon Appetit!