Low Carb Beef Jerky – Making Your Own in 5 Simple Steps

Posted by on Oct 13, 2019 in General | Comments Off on Low Carb Beef Jerky – Making Your Own in 5 Simple Steps

Industry where counting carbs has become second nature, would you like to be able to turn the own snack that’s guaranteed to be high in protein, lower fat and most importantly – low in carbohydrates? You can! And it is as easy as 1-2-3! Well, okay, 1-2-3-4-5! Low carb jerky perfect for afternoon munchies, backpacking, camping, tailgating – you name it! It is actually simple – and in five steps you can enjoy this healthier, often overlooked, low carb snack!

STEP 1: Select Meat

Getting a lean cut of beef is best for ease of research and flavor. You can’t go wrong with sirloin, top circle or eye round. But don’t forget! Although beef jerky subscription box can be traditionally made using beef – turkey, chicken, deer and fish make a delicious jerky snack you won’t prefer to pass up!

STEP 2: Slice Meat

Cut the meat towards slices approximately 1/8 of an inch thick, trimming out of all of the fat as you go. You can cut with or simply against the grain of the meat – some say cutting strip against the grain make a jerky that easier to chew. And here is usually a trick of the trade! Freeze the meat for over 20 minutes before slicing to make this step a breeze!

STEP 3: Marinate Meat

This is my favorite step because you can get creative! Put the meat in a container and coat it with what you want! Try a mixture of soy sauce, brown sugar, fresh soil pepper and water for a sweet jerky or check it up a little with your favorite bottle of spicy marinate, some cayenne pepper flakes and a good 20 shakes with Louisiana Hot Sauce! Place in the refrigerator for five to 12 hours to allow the meat to absorb the flavor.

STEP: Dehydrate Meat

Preheat your oven to 150 degrees of severity. Place strips of meat on a wire rack within the foil-lined cookie sheet and place in the oven. Keep the the oven door cracked a bit while drying to let out any sort of extra moisture. If you are making your jerky in a dehydrator, place meat evenly on racks, making sure the tape are not touching. Now remember – this step takes time. The best jerky can take anywhere from 6 to 12 hours to complete, nonetheless trust me – it is worth the wait! Begin to check the jerky frequently after 6 to 7 hours. Your dried meats will be done when it appears firm and dry. It should bend so it cracks a bit, but should not snap in half.

STEP 5: Store Meat

If you are anything like me but will eat up your jerky in a matter of days, you can store them in a sealed container or Ziploc baggie at room or space temperature. Also, placing jerky in plastic bags plus storing it in your refrigerator or freezer will ensure taste for several months!

STEP 6: ENJOY!

I know, I know! I reported Five Simple Steps and I actually have six! But this one never will require any work at all! Enjoy your jerky aid whatever kind you make! And don’t forget that it’s healthy! High in aminoacids and low in fat. So whether it’s a for an everning snack, a munchie to pack with the camping aim or an extra in the kids’ lunchbox… after you make your private jerky, all you have to do is enjoy, enjoy, enjoy!