Tired of the same old snacks that leave you feeling guilty? This low carb beef jerky recipe is your ticket to a delicious, protein-packed treat that’s as easy to make as it is to devour. Perfect for keto dieters and snack lovers alike, this jerky is about to become your new best friend.
Why This Recipe Works
- It’s incredibly simple, requiring just a few ingredients and some patience.
- The low carb aspect makes it a guilt-free snack for those watching their carb intake.
- Beef jerky is a great source of protein, helping to keep you full and energized throughout the day.
- Customizable to your taste preferences, whether you like it spicy, sweet, or somewhere in between.
- Perfect for meal prep, as it can be stored for weeks without losing its flavor or texture.
Ingredients
- 2 lbs lean beef (flank steak or top round works best), thinly sliced against the grain
- 1/2 cup soy sauce (or coconut aminos for a soy-free option)
- 1/4 cup Worcestershire sauce
- 2 tbsp liquid smoke
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (optional for heat)
Equipment Needed
- Sharp knife or meat slicer
- Large mixing bowl
- Whisk
- Dehydrator or oven
- Parchment paper (if using oven)
Instructions
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder, black pepper, and cayenne pepper if using. This concoction is going to infuse your beef with mouthwatering flavors, so make sure it’s well combined. Tip: For an even deeper flavor, let the marinade sit for a few minutes before adding the beef.
Step 2: Marinate the Beef
Add the thinly sliced beef to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, though overnight is ideal. The longer it marinates, the more flavorful your jerky will be. Tip: Massage the marinade into the beef every few hours to ensure even flavor distribution.
Step 3: Prepare for Drying
After marinating, remove the beef from the fridge and pat each slice dry with paper towels. This step is crucial for achieving that perfect jerky texture. If using an oven, preheat it to the lowest setting (around 170°F) and line baking sheets with parchment paper.
Step 4: Dry the Beef
Arrange the beef slices on the dehydrator trays or prepared baking sheets, making sure they don’t overlap. Dry in the dehydrator at 160°F for 4-6 hours or in the oven for about 3-4 hours, flipping halfway through. The jerky is done when it’s dry to the touch but still slightly pliable. Tip: Check the jerky periodically to prevent over-drying.
Step 5: Cool and Store
Once dried, let the jerky cool completely before storing it in an airtight container. Properly dried jerky can last for several weeks at room temperature, though it’s so delicious, it probably won’t last that long!
Tips and Tricks
Making beef jerky is as much an art as it is a science. Here are some pro tips to elevate your jerky game: First, slicing the beef partially frozen makes it easier to get those thin, even slices. Second, experimenting with different marinades can lead to exciting new flavors—try adding a bit of honey for sweetness or smoked paprika for depth. Lastly, if you’re using an oven, propping the door open slightly with a wooden spoon can help moisture escape, mimicking a dehydrator’s environment.
Recipe Variations
- For a sweeter jerky, add a tablespoon of brown sugar substitute to the marinade.
- Spice lovers can increase the cayenne pepper or add a dash of hot sauce.
- Try using different cuts of meat, like brisket or sirloin, for varied textures.
- For a teriyaki twist, add a splash of pineapple juice and a bit of ginger to the marinade.
- Vegetarians can substitute beef with portobello mushrooms for a plant-based version.
Frequently Asked Questions
Can I make this jerky without a dehydrator?
Absolutely! An oven set to its lowest temperature works just fine. The key is to ensure the beef dries evenly, which might require flipping the slices halfway through the drying process. Just remember to keep an eye on it to prevent over-drying.
How thin should I slice the beef?
The ideal thickness is about 1/4 inch. This ensures the jerky dries properly without becoming too tough. A sharp knife or a meat slicer can help achieve consistent slices, which is crucial for even drying.
How long does homemade beef jerky last?
When stored in an airtight container at room temperature, homemade beef jerky can last up to 2 weeks. For longer storage, keep it in the refrigerator or freezer, where it can last for months. Just make sure it’s properly sealed to prevent moisture from getting in.
Summary
This low carb beef jerky recipe is a simple, flavorful way to enjoy a high-protein snack that fits into a keto lifestyle. With just a few ingredients and some patience, you can create a delicious treat that’s perfect for on-the-go munching or post-workout fuel.