Moroccan Khlii Is Better Beef Jerky

Beef jerky could be a perfect Paleo snack (and we’re big fans of Epic Bars), but many of the jerkies on the market have way too much sugar for our comfort (not to mention other no-no’s in the seasonings, like soy sauce and gluten-laced MSG).

For people who eat halal as well as Paleo, there are a whole host of additional problems with the dried meats on the market.

Moroccan Khlii has solved all of these problems in one swoop! Their beef is halal and is produced in a style comparable (and with similar seasonings) to how Moroccan jerkies have been made for centuries (updated only to embrace modern standards of cleanliness, hygiene, and food safety).

Refrigeration is a modern invention, so when people wanted to store meat hundreds of years ago, they had to find some way to preserve it that would allow the food to withstand the elements. Different cultures had their own ways of dehydrating, smoking, salting, or packing meat to accomplish this end. In Morocco, meat was cut into strips, marinated with various spices and then dried in the sun for days. When it had become properly desiccated, the meat would then be cooked in a mixture of beef fat, oil and water. The meat, once cooled, could be kept for up to two years at room temperature.

This is exactly the process used today by Moroccan Khlii. Their method produces a rich, flavorful, filling jerky, without any of the stuff we’re allergic to. It’s a satisfying Paleo, Whole30, AIP, keto (because of the high fat content), and Bulletproof snack we can predictably turn to without fearing a flare-up from some unexpected allergen.

And the taste? If you know anything about us, you know we wouldn’t recommend anything if it wasn’t one of the tastiest examples around.