Traveling While on the AI Paleo Diet

So I’ve been on the Autoimmune Protocol of the Paleo Diet since September 1st.  I’m sticking with it, hoping for some pain relief in the long run.   My father and I are currently in Colorado visiting my brother, so it required me thinking through how to get from point A to point B without needing to purchase anything to eat for a snack.  No nuts, so that means none of those cute little packets on the airplane.  Fresh fruit is difficult to travel with, at least airplane travel, so I needed an new plan.


I have wanted to try homemade jerky since I purchased my Nesco Gardenmaster last year.  I combined a couple recipes so I’ll post what I did below and just call it my own.






Beef Jerky (autoimmune paleo)

  • 2 lb beef – lean cut (I used london broil at the suggestion of the butcher, but will try flank steak next time. )
  • 1 cup coconut aminos
  • 1 tsp ginger powder
  • 1 tsp sea salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper (omit if strict AI)
  • 1/3 cup raw honey

Let me say at this point that the amounts above are estimates.  If you like more ginger, add more ginger.  Same with the other seasonings.  I looked at several recipes and came up with this, but I poured the seasonings into my palm a la Rachel Ray and dumped them in!

I would suggest putting the marinade ingredients in a glass bowl, stirring together.  You will likely need to put it in the microwave for a bit, just enough to warm up the honey so it will dissolve.  If you dislike using a microwave, just warm it in a saucepan for a few minutes.

Allow the marinade to cool.

While cooling, cut the beef with a sharp knife in thin slices.  I find it easier to cut if the beef is partially frozen.  Place the slices in a gallon ziplock bag, pouring the cooled marinade over the beef.  Remove as much air as possible before sealing.  Allow the marinade to do it’s thing for several hours.  I put mine in the refrigerator overnight.

Next morning, pour off the marinade.  Place the sliced beef on the dehydrator trays in a single layer.raw jerky

Follow the instructions of your dehydrator.  Mine called for 160 degrees.  I set my timer for 4 hours, but I checked it at 3 hours.  You want it still bendy and just after 3 hours, mine was ready!

Store in an airtight container.


cured jerky

I must say, it was perfect to have on the airplane for a snack!  It wasn’t too salty or too sweet

Have another recipe to share?  Let me know if you try this and how it works for you.  The autoimmune protocol is quite difficult, especially at first, and we must stick together to encourage each other!





Leave a Reply