Homemade Beef Jerky

By Gabby

Why buy beef jerky when you can make your own low-carb snack?!

Homemade Beef Jerky
  • 1 1/2 lb thinly sliced beef with fat trimmed off (I use mock tender steak)

  • 1/2 cup Worcestershire Sauce

  • 1/2 cup Braggs Liquid Aminos (natural soy sauce)

  • 1 T Tupelo Honey*

  • 2 T Brown sugar *

  • 1 t garlic powder

  • Cracked pepper to taste

  1. Take your thinly sliced beef and cut it into about 1" strips. Make sure you take out any visible fat.

  2. In a medium bowl, mix all of the above ingredients and whisk until the sugar is dissolved. Marinade your meat in the bowl (Or a Ziploc bag if you like) for a minimum of 4 hours in the refrigerator, mixing occasionally to get all the meat well saturated. The longer the marinade time the richer the flavor.

  3. In a food dehydrator that gets to at least 150 degrees, place the marinated meat in a single layer on each tray making sure they do not touch each other. Fill the dehydrator and dehydrate for about 12-14 hours turning the meat half way through drying. If your dehydrator cooks hotter, your time will be less.

  4. The meat is done when it is rigid and can be bent but but does not snap.

  5. *Note: the sodium and the sugar are the preservatives in this preparation. You must have one or the other. So if you use a sugar substitute, make sure you use full sodium sauces. If you use a low sodium sauce, then you must use sugar or honey.

  6. You can do the same with chicken breast sliced very thin. The only difference is that after your chicken has marinated, you pour the marinade into a sauce pan. Bring the mixture to a low boil and drop your chicken slices into the boiling pan for at least 1 minute. Chicken has to be precooked to be dehydrated. You can use the dark meat as well, if you like. It takes less time to dehydrate, but it also should bend, not snap.

Nutritional Facts

Serving size is about 3 oz
Total Carbohydrates
7.3 g
22 g
Total Fat
3.8 g
Saturated Fat
1.9 g
1078.9 mg

beef jerky snacks ultra-low-carb

12 replies

GabbyPA 2012-02-29 18:09:46 -0600 Report

Yes you can use the oven, but be careful. My oven only goes to 170, and that was too hot. My dehydrator broke the other day when I was getting ready to make some jerky. Anyway...I used the oven, but I really didn't like the texture of it. It was way too dry. My dehydrator only heats to 150, so that extra 20 degrees made it a mess for me.

Maja1959 2012-02-29 08:05:44 -0600 Report

Can you use your oven to dehydrate? I don't have all the room for all these gadgets? Your recipe sounds great! We love jerky.

GabbyPA 2012-02-01 21:01:09 -0600 Report

I had a friend come to me today to make some squirrel jerky! That should be interesting. I have never had squirrel.

Nick1962 2012-01-28 18:39:30 -0600 Report

I use low sodium soy and low sodium Worcestershire (Lee & Perrins is gluten free). Not sure I'm crazy about low sodium Worcestershire, but didn't bother me in the end product and was still salty enough. Bottom line, it's still salt cured meat though.

Bonnie K.
Bonnie K. 2012-01-27 22:24:51 -0600 Report

Is your homemade beef jerky really high in salt. Can you tell me about you dehydrator I have always wanted to try that and was a bit afraid of it. Bonnie K

GabbyPA 2012-01-27 16:52:30 -0600 Report

I love my dehydrator though. I can walk away and let it run. I use it almost every day for something. It is one kitchen gadget that I own. I don't have many, but that is a keeper.

Nick1962 2012-01-27 15:00:29 -0600 Report

Just made some myself last weekend. Don't need a dehydrator - oven at 175 - 200. Good stuff!

Young1s 2012-01-26 16:29:49 -0600 Report

Just when I thought I wouldn't want another kitchen gadget. Now a dehydrator is going on the list.