SparkPeople Advertisers Keep the Site Free

5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 100
  • Amount Per Serving
  • Calories: 27.1
  • Total Fat: 1.2 g
  • Cholesterol: 7.9 mg
  • Sodium: 122.3 mg
  • Total Carbs: 0.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Low Carb Jerky calories by ingredient
Report Inappropriate Recipe

Low Carb Jerky

Submitted by: NEWJOHN4NEWYEAR
Low Carb Jerky

Introduction

This is a delicious homemade jerky recipe we developed because we were tired of expensive store-bought jerky which contained lots of sugar and not nearly enough flavor.

I set the # of servings to 100 to make it easy to convert to however many slices you make.

Enjoy but be careful . . . it is highly addictive and you may find yourself eating it all at once!
This is a delicious homemade jerky recipe we developed because we were tired of expensive store-bought jerky which contained lots of sugar and not nearly enough flavor.

I set the # of servings to 100 to make it easy to convert to however many slices you make.

Enjoy but be careful . . . it is highly addictive and you may find yourself eating it all at once!

Number of Servings: 100

Ingredients

    3½ lbs flank steak or London broil
    1¼ tsp black pepper
    1¼ tsp chili powder
    1 tsp cayenne
    1¼ tsp garlic powder
    1¼ tsp onion powder
    1 tsp liquid smoke
    2½ tsp salt
    ¼ c Tamari
    ¾ c Worcestershire sauce
    ½ c water

Tips

TIPS:

► To make cutting easier, put the meat in a single layer in the freezer for 30-45 minutes before cutting. It should be semi-stiff but not all-the-way frozen.

► For longer, chewier jerky, cut WITH the grain of the meat.

► For shorter, more tender jerky, cut ACROSS the grain.

► While marinating, it helps to turn and "massage" the meat every several hours to make sure the marinade flavors all parts of all the strips evenly.

► The recipe as is is good for most folks, but I like mine with extra kick: I add another 1 tbsp black pepper and 1 tbsp cayenne after marinating but before drying.

► Make sure you use Tamari instead of regular soy sauce. Normal soy sauce has wheat added to it, adding unnecessary carbs to the recipe.


Directions

0. Remove all the fat and any membranes from the flank steak.
1. Cut steak into ¼ to ½ inch-wide strips.
2. Mix all other ingredients in a bowl.
3. Put meat into one or more large Ziploc bags.
4. Add marinade (split evenly among bags).
5. Let rest in the refrigerator for 6-24 hours.
6. Dry your jerky.

**Method 1**

Buy a food dehydrator and follow the instructions that come with it. This is the best and easiest method.

**Method 2**

(1) Place your meat on as many cookie sheets as it takes to lay it all out in a single layer.
(2) Place it in a 150° oven for between 4-6 hours. Check it every 30 minutes after 4 hours until it reaches your desired texture.

**Method 3**

Follow Alton Brown's method using a box fan and AC filters. Read about it here: http://bit.ly/altons_jerky

Serving Size: Makes 50-100 pieces (the way I do it)






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe