- 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
MAKEOVER: MAKEOVER: Beef Jerky (by SISSALEM) (by SISSALEM)Submitted by: SISSALEM
View the original recipe for MAKEOVER: Beef Jerky (by SISSALEM)
Introductionlow fat, high protien. Great snack, or day starter low fat, high protien. Great snack, or day starter
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.
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!!
-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.