Low Carb Jerky
- Minutes to Prepare:
- Number of Servings: 100
Ingredients
3½ lbs flank steak or London broil1¼ tsp black pepper1¼ tsp chili powder1 tsp cayenne1¼ tsp garlic powder1¼ tsp onion powder1 tsp liquid smoke2½ tsp salt¼ c Tamari¾ c Worcestershire sauce½ c water
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: https://bit.ly/altons_jerky
Serving Size: Makes 50-100 pieces (the way I do it)
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: https://bit.ly/altons_jerky
Serving Size: Makes 50-100 pieces (the way I do it)
Nutritional Info 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
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