Low Carb Beef Jerky to Salivate Over

The benefits of low carb jerky are obvious to those familiar with the keto diet. Many experts claim potential weight loss and lowered sugar cravings, among other advantages. It’s simply a low-carb, high-fat regime that excludes many hazardous ingredients normally associated with conventional diet products.

The amount of carbs in beef jerky is often overlooked. Aside from sugar and high-fructose corn syrup, most of the marinades and seasonings are super high in carbs. We’re going to show you how to make your own no carb beef jerky, and even how to replace some of your favorite flavor recipes, like BBQ and teriyaki.

Low sugar jerky that’s tasty and a snap to make

  • 4 lbs. beef
  • 2 tbsp. red pepper
  • 2 tsp. paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tsp. pepper
  • 2 tsp. lime juice

This recipe also works as a low sodium jerky. You could also use any kind of meat, including turkey, chicken, fish, pork and venison. If you’re willing to cheat a little bit, you could also add a splash of soy sauce, red wine or tomato puree.

As you can tell, zero carb jerky will rely a lot on the seasoning. Since maple syrup, fruit juice and sugar are super high in carbs, they’re completely out of the question.

Another distinction, specifically for meat jerky, is fat content. We recommend trimming away any and all fat content, because it’s quick to spoil. If you’re using ground meat, it should be as lean as possible. However, for those looking to make a snack for the week, fat isn’t an issue.

Bulk beef jerky and how to make it

You want convenient, delicious, keto-friendly snacks. Make large batches of jerky that will last throughout the next month or two, and you’ll be able to save time and money.

Beef jerky should be tender (not chewy, unless that’s your preference). In this case, you can cut your jerky strips against the grain, which means crossways to the fibers in the meat. This will break them open, leading to softer meat with more flavor.

Start with a large supply of meat, preferably large, quality portions that you find on sale. If you’re using whole cuts, like roasts, set them in your freezer for about 30 minutes. This will give them sturdiness so that you can make consistent cuts.

Make 1/8” slices, if possible. A meat slicer, or a sharp knife and sure cutting, will help you achieve that. Afterward, give them a slight glaze of olive oil and rub in your seasoning.

Set your beef jerky dehydrator to 165 degrees F. Lay all of your meat strips onto the dehydrating trays, leaving air space between each. Dry for 6-8 hours, until almost all of the moisture has subsided.

Homemade ingredients for healthy jerky

A beef jerky machine is a versatile tool. You can dry your own fixings, including onion, garlic, paprika and more. Choose organic, heirloom-variety ingredients for healthier options at lower cost than grocery store prices. Once dehydrated, simply grind them in a food processor.

You can also create your own seasoning mix by dehydrating your favorite low-carb sauce. As an example, we’ve included a low-carb, zero-sugar recipe!

  • 2 cups tomato sauce
  • 4 tbsp. sugar-free Worcestershire sauce
  • 4 tsp. apple cider vinegar
  • 2 tbsp. onion powder
  • 2 tbsp. red pepper powder
  • 2 tbsp. mustard
  • 1 tbsp. paprika
  • 2 tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. stevia powder
  • ½ tsp. monk fruit powder

Combine all ingredients in a saucepan. Bring it to a boil and simmer for 20-30 minutes, then let the BBQ sauce cool.

Set your food dryer to 135 degrees F. Pour the sauce onto the solid trays and dehydrate until all moisture is noticeably reduced. The result should be hard like jerky, and not soft enough to bend easily with your fingers.

Once in solid form, place it in your food processor. Grind into a fine powder, and use as a seasoning for virtually any recipe that calls for BBQ sauce.

A jerky dryer is a fantastic way to make finger-licking, low-carb foods!



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