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Making your own beef jerky is easier than you think. Unlike most store-bought products, my recipe is free of sugar and preservatives. I used minced meat because it's easier to work with and the end result is more tender than the more common sliced beef jerky.
Jerky is the ideal snack when travelling, and even be part of a complete meal when paired with healthy keto salad like Guacamole. I usually make two batches at once and store it in a ziploc bag in the freezer.
I hope you like this recipe - don't forget to check out my other video recipes!
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Note: Nutrition facts are estimated and depend on the amount of fat and juices that are lost during the cooking process.
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Hands-on Overall
Serving size 2 slices
Nutritional values (per serving, 2 slices)
Net carbs0.4 grams
Protein10.8 grams
Fat12.5 grams
Calories161 kcal
Calories from carbs 1%, protein 27%, fat 72%
Total carbs0.5 gramsFiber0.1 gramsSugars0 gramsSaturated fat4.7 gramsSodium341 mg(15% RDA)Magnesium13 mg(3% RDA)Potassium203 mg(10% EMR)
Ingredients (makes 16 slices, 8 servings)
- 500 g minced (ground) lean beef (1.1 lb)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp coarse black pepper or 1/4 tsp fine black pepper
- 1 tsp salt (I like pink Himalayan)
- 1 tbsp coconut aminos
- Optional: 1/2 tsp red pepper flakes
Instructions
- Place all the ingredients in a bowl: minced meat, onion powder, garlic powder, paprika, black pepper, salt and coconut aminos. Mix using your hands.
Note: Since your oven will be on for 4-5 hours, make 2-3 batches at once!
- Place the meat mix on top of a strong parchment paper or a heatproof baking mat and press down using your hands to flatten. Use a rolling pin and roll out until you get a rectangular shape, about 1/4 inch (1/2 cm) thick.
- Pre-cut the jerky into thin slices using a pizza cutter. Place in the oven preheated to 90 °C/ 190 °F and cook for 4-5 hours, until dry. Drain the excess juices every 2 hours. Flipping the jerky on the other side half way through the cooking process will speed up the drying.
If you decide to make two batches of beef jerky, make sure you use two baking sheets - each for one batch. You could also use a dehydrator and dry on a higher temperature setting.
- When done, remove from the oven and let it cool down for 5 minutes. Using a pizza cutter, slice the pre-cut jerky. Let it cool down at room temperature.
Storage: Properly dehydrated jerky is travel-friendly. Keep it in a sealed jar or a Ziploc bag at room temperature for to 3-4 months.
- Eat by itself or with low-carb dips like Guacamole, Baba Ganoush or Cheesy Low-Carb Dip.
You can reserve the meat juices for cooking - it will add flavour to your meals! Simply pour in a jar and keep refrigerated for up to a week.
Ingredient nutritional breakdown (per serving, 2 slices)
| Net carbs | Protein | Fat | Calories |
|---|
| Beef, minced (ground), raw, grass-fed |
| 0 g | 10.7 g | 12.5 g | 159 kcal |
| Onion powder, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Garlic powder, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Paprika, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Total per serving, 2 slices |
| 0.4 g | 10.8 g | 12.5 g | 161 kcal |
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