For lower GI problems and sinusitis I’m on day three of a 30-day Paleo AutoImmune Protocol elimination/restriction diet. In addition I’m simultaneously restricting foods under the low FODMAPS diet so food stores don’t have any prepared food for me to eat.

INGREDIENTS

1 1/4 lb (.567 kg) boneless pork tenderloin, trim fat

Salt, sage, rosemary, turmeric, to taste

Drying time- about 4 hours

Serves- me well

When my local Trader Joe’s had zero prepared jerky or smoked fish to fit both rigorous diets I bought this 1 1/4 lb (.567 kg) boneless pork tenderloin. Pop in freezer for 45 min until firm enough for easy cutting. Slice crosswise into 1/4 inch (6.35 mm) medallions.

Place on dehydrator tray and dust with salt, sage, rosemary and scant turmeric. I prefer Himalayan salt.

I start with the lighter colored spices first so I can see how much I’m applying. Use lots, spices are your pal on these killer diets.

Start checking dryness at four hours. Jerky should bend but not break. Keep checking for correct moisture. Set your timer. You’ll thank me.

 

Don’t let medallions get too dry because for food safety you will set oven on bake at 275 degrees Fahrenheit (135 C) for ten minutes.

Place jerky on parchment paper on a cookie sheet and bake for 10 minutes. Set your timer. Don’t ask me how I know to do this.

Fat won’t dry or turn into jerky so trim again.

Jerky works best with un-marbled, lower fat cuts like this loin. And without fat or bones the slicing is easy.

Pat dry with paper towels and pack closed in fridge for no more than about a week; but tastes so good it will never last that long.

I am not a dietitian so use your own judgment on following such a restricted diet as the AutoImmune Protocol diet, much less the FODMAPS diet as well! I’m doing the best I can but every day is Day One it’s so strict.

 

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