SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.5
  • Total Fat: 8.3 g
  • Cholesterol: 39.4 mg
  • Sodium: 215.6 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 25.1 g

View full nutritional breakdown of MAKEOVER: MAKEOVER: Beef Jerky (by SISSALEM) (by SISSALEM) calories by ingredient
Report Inappropriate Recipe

MAKEOVER: MAKEOVER: Beef Jerky (by SISSALEM) (by SISSALEM)

Submitted by: SISSALEM

View the original recipe for MAKEOVER: Beef Jerky (by SISSALEM)

Introduction

low fat, high protien. Great snack, or day starter low fat, high protien. Great snack, or day starter
Number of Servings: 4

Ingredients

    1 lb flank steak (or any beef with little fat in it) cut into thin strips
    2 cups low sodium soy sauce
    1 cup apple cider vinegar
    1 cup packed brown sugar
    7-8 cloves of garlic, crushed
    2 tbs ginger root, OR ginger powder (root works best)
    3 tbs cracked black peppercorns (the powdered stuff is just not the same). More or less to taste.

Directions

Mix all ingredients except the beef. Add the strips of beef last and place in a freezer bag. Suck the air out of it to marinate it faster. Leave in your fridge for MINIMUM 4 hours.

Place on cooling racks or screens and place in oven (unless you have a dehydrator, then put it in there) and set the oven for the lowest it will go. My oven only goes down to 170* so I leave it in for 4 hours. Lower is better. At 115* leave it in for 6-8 hours.

Note: cut as much of the fat off as you can see. Beef jerky, dried thoroughly, will last a long, long time. However, the fat will go rancid and it will have to be thrown out.....so...NO FAT!!

Option:
-Sprinkle it with cracked black pepper for a spicier jerky.
-pour some teriyaki sauce over it before you dry it.... it may need a bit more time though to dry out the sauce.
-plain jerky, just use the soy sauce and the vinegar. It makes a salty, but plain jerky.







Great Stories from around the Web


Rate This Recipe