Pure Camping Jerky

Melissa Hickman

Recipe by Melissa Hickman

Certified yoga instructor, MMA enthusiast, and health nut, Melissa has always been passionate about improving well-being. Dubbed as the ‘kitchen scullion’ at age 4, she's and has been cooking since she was old enough to hold a knife. Melissa spent five years in the restaurant industry, where she learned about the importance of fresh, whole ingredients. After converting to an animal-based diet and healing her gut-health issues, Melissa became passionate about all non-toxic lifestyles and improving health. Now, she makes recipes with "hidden organs" as a play on "hidden veggies" to bring nose-to-tail nourishment to all members of the family.

This recipe uses Pluck Pure.


Step 1

Cut the round into strips against the grain. Thinner strips will dry faster, thicker strips will be heartier and retain slightly more moisture. I recommend about ¼” thick.

Step 2

Mix all marinade ingredients.

Step 3

Saturate the beef in the marinade and place in a refrigerator for 24-72 hours. The longer you marinade, the more tender and flavorful your jerky will be.

Step 4

Once marinaded, heat either a dehydrator or oven to 165 degrees.

Step 5

Place the beed in a single layer of strips on either your dehydrator sheets or an oven pan with a wire rack. Dust each peice with Pure Pluck.

Step 6

Dehydrate or bake on low for 4-5 hours. Check the jerky occasionally for desired texture.


2 pounds top or bottom round beef


1/2 cup worchestisher

1/2 cup apple cider vinegar

1/2 cup liquid aminos

1/4 cup raw honey

2 tablespoons Pure Pluck

1 tablespoon toasted sesame oil (optional - but amazing!)

1 tablespoon grey celtic salt for sprinkling


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