Low Carb Beef Jerky

This is a delicious low carb homemade beef jerky recipe we developed because we were tired of expensive store-bought jerky.  Besides being overpriced, they contain lots of sugar and not nearly enough flavor.

(That link takes you to this recipe’s SparkPeople page if you want to view it that way.)

I set the # of servings to 100 to make it easy to convert to however many slices you make.

Enjoy but be careful . . . this jerky is highly addictive and you may find yourself eating it all at once!



Jerky Nutrition

Jerky Nutrition

  • 3½    lbs    flank steak or London broil
  • 1¼    tsp    black pepper
  • 1¼    tsp    chili powder
  • 1        tsp    cayenne
  • 1¼    tsp    garlic powder
  • 1¼    tsp    onion powder
  • 1        tsp    liquid smoke
  • 2½    tsp    salt
  • ¼      c       Tamari
  • ¾      c       Worcestershire sauce
  • ½      c       water


  1. Remove all the fat and any membranes from the flank steak.
  2. Cut steak into ¼ to ½ inch-wide strips.
  3. Mix all other ingredients in a bowl.
  4. Put meat into one or more large Ziploc bags.
  5. Add marinade (split evenly among bags).
  6. Let rest in the refrigerator for 6-24 hours.
  7. 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.


► To make cutting easier, put the meat in a single layer in the freezer for 30-45 minutes before cutting.  It should be semi-stiff but not all-the-way frozen.

► For longer, chewier jerky, cut WITH the grain of the meat. (My preferred version.)

► For shorter, more tender jerky, cut ACROSS the grain.

► While marinating, it helps to turn and “massage” the meat every several hours to make sure the marinade flavors all the parts of all the strips evenly.

► This recipe is good for most folks, but I like mine with extra kick: I add another 1 tbsp black pepper and 1 tbsp cayenne after marinating but before drying.

► Make sure you use Tamari instead of regular soy sauce.  Normal soy sauce has wheat added to it, adding unnecessary carbs to the recipe.


3 responses to “Low Carb Beef Jerky

  1. Pingback: Day 034-2 (R, 120202) — Bulletproof Coffee, Take 1; Food Diary, Day 4 | New John for a New Year·

  2. Pingback: Day 035-2 (F, 120203) — JERKY!; BPC, Take 2; Food Diary, Day 5 | New John for a New Year·

  3. Pingback: Day 045-2 (M, 120213) — A Free Day | New John for a New Year·

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