Why buy beef jerky when you can make your own low-carb snack?!Ingredients
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
Take your thinly sliced beef and cut it into about 1" strips. Make sure you take out any visible fat.
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.
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.
The meat is done when it is rigid and can be bent but but does not snap.
*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.
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.
- 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