Keto/Low Carb. Beef Jerky

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Keto/Low Carb. Beef Jerky

No need for a fancy dehydrator. This jerky is made in the oven!

Course

Snack

Servings

Servings

Ingredients

• 3 lb. Beef Flank Steak
• 2/3 C Coconut Aminos
• 2/3 C Worcestershire Sauce optional
• 1 Tb. Salt
• 2 Tb. Fiber Sirup Gold
• 1 Tsp. Black Pepper
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 2 Tb. Liquid Smoke

Course Snack Servings Servings Ingredients 3 lb. Beef Flank Steak 2/3 C Coconut Aminos 2/3 C Worcestershire Sauce optional 1 Tb. Salt 2 Tb. Fiber Sirup Gold 1 Tsp. Black Pepper 1 Tsp. Garlic Powder 1 Tsp. Onion Powder 2 Tb. Liquid Smoke

Instructions

1. Slice beef with the grain very thin.
2. Mix the rest of the ingredients in a bowl.
3. Put beef and marinade in a plastic zipper bag. Mix the marinade into the beef. Allow to soak for 2 days in the refrigerator mixing a couple times a day.
4. Using parchment lined baking sheets, lay the jerkin out in a single layer. Make sure the jerky is not touching each other.
5. Turn your oven on the lowest setting and place the baking sheets in the oven. Leave the oven door slightly cracked to allow the moisture to escape from the oven.
6. Bake for 7-10 hours. The time will depend on the thickness of the jerky and the temperature of the oven. Around the 4 hour mark, I flip the jerky over and continue baking.
7. When the jerky is completely dry, remove from the oven and allow to cool for about 2 hours. Place the jerky in an air tight container.
8. Enjoy!

I really do not know how to start this post. So I guess I will dive right in and see where my words take me. Jerky! It has always been a staple in our home. Tomithy and the kids LOVE jerky. But once I became the label reader that I am today, I was DISGUSTED! All the chemicals and crap that is in jerky….WHY??? So I went on another adventure in my kitchen. I have never made jerky. I had no interest in making jerky. But here I am….researching recipes, slicing meat, and making my home smell like a smoke house. Ehh….the things I do for this family. Ya know what I found out? JERKY IS CRAZY EASY TO MAKE! Yes….it does take some time between the marinade and the dehydration part, but oh so worth it. And since I do not have a dehydrator for meat (we have a giant herb dehydrator that is fueled by light bulbs….) I dehydrated the jerky in the oven. There really is no need for a fancy dehydrator. The oven worked PERFECTLY! Especially in the winter time, where we could use the oven to heat the house. (I will have to figure out something for summer time though….One day at a time…lol)

So, lets get started!

Slice beef with the grain very thin.

(Let me just stop right here and tell ya about this stuff. If you do not want to buy This syrup, that is fine. Any sugar free maple syrup or syrup of your choice will work. Monkfruit Syrup would work well also)

Mix the rest of the ingredients in a bowl.

Put beef and marinade in a plastic zipper bag. Mix the marinade into the beef. Allow to soak for 2 days in the refrigerator mixing a couple times a day.

Using parchment lined baking sheets, lay the jerkin out in a single layer. Make sure the jerky is not touching each other. Turn your oven on the lowest setting and place the baking sheets in the oven. Leave the oven door slightly cracked to allow the moisture to escape from the oven.

Bake for 7-10 hours. The time will depend on the thickness of the jerky and the temperature of the oven. Around the 4 hour mark, I flip the jerky over and continue baking.

When the jerky is completely dry, remove from the oven and allow to cool for about 2 hours. Place the jerky in an air tight container.

Enjoy!