How Do I Make Very Tender Beef Jerky

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Making your own beef jerky is easier than you retrieve. Different most store-bought products, my recipe is free of sugar and preservatives. I used minced meat because it's easier to work with and the cease result is more tender than the more common sliced beef jerky.

Jerky is the ideal snack when travelling, and even be part of a consummate meal when paired with healthy keto salad like Guacamole. I usually brand two batches at one time and store information technology in a ziploc bag in the freezer.

I hope you like this recipe - don't forget to check out my other video recipes!

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0 days, 5 hours, 45 minutes

Hands-on 15 minutes Overall 5-half dozen hours

Serving size ii slices

Allergy information for Soft & Tender Homemade Beef Hasty

✔  Gluten free

✔  Dairy free

✔  Egg free

✔  Nut costless

✔  Pork free

✔  Avocado free

✔  Coconut free

✔  Fish costless

✔  Shellfish gratuitous

Nutritional values (per serving, 2 slices)

Net carbs 0.4 grams

Protein 10.eight grams

Fat 12.5 grams

Calories 161 kcal

Calories from carbs 1%, protein 27%, fat 72%

Total carbs 0.5 grams Fiber 0.1 grams Sugars 0 grams Saturated fat iv.seven grams Sodium 341 mg (fifteen % RDA) Magnesium thirteen mg (three % RDA) Potassium 203 mg (ten % EMR)

Ingredients (makes 16 slices, 8 servings)

• 500 g minced (footing) lean beefiness (i.one lb)
• ¹/₂ tsp onion powder
• ¹/_two tsp garlic powder
• ^one/₂ tsp paprika
• ¹/_two tsp coarse black pepper or ^one/₄ tsp fine black pepper
• 1 tsp salt (I like pink Himalayan)
• 1 tbsp kokosnoot aminos
• Optional: ^one/₂ tsp ruddy pepper flakes

Recommended: Since your oven will be on for four-v hours, make 2-iii batches at once!

Effort with:

• Guacamole
• Baba Ganoush
• Cheesy Low-Carb Dip

Instructions

1. Place all the ingredients in a bowl: minced meat, onion powder, garlic pulverization, paprika, black pepper, salt and coconut aminos. Mix using your hands.
2. Identify the meat mix on acme of a strong parchment paper or a heatproof baking mat and press down using your hands to flatten. Use a rolling pin and roll out until you get a rectangular shape, about ¹/₄ inch ( ¹/₂ cm) thick.
3. Pre-cut the jerky into thin slices using a pizza cutter. Place in the oven preheated to 90 °C/ 190 °F and cook for iv-5 hours, until dry. Drain the backlog juices every 2 hours. Flipping the jerky on the other side half mode through the cooking procedure will speed up the drying.
   If y'all make up one's mind to make two batches of beef jerky, make sure you lot use two baking sheets - each for one batch. You could too use a dehydrator and dry out on a college temperature setting.
4. When done, remove from the oven and let it cool down for 5 minutes. Using a pizza cutter, slice the pre-cut jerky. Allow information technology cool down at room temperature.
   Storage: Properly dehydrated jerky is travel-friendly. Continue it in a sealed jar or a Ziploc bag at room temperature for to iii-iv months.
5. Eat by itself or with low-carb dips like Guacamole, Baba Ganoush or Cheesy Low-Carb Dip. You lot tin can reserve the meat juices for cooking - it will add together flavor to your meals! Simply pour in a jar and keep refrigerated for up to a week.

Ingredient nutritional breakdown (per serving, 2 slices)

Cyberspace carbs	Poly peptide	Fatty	Calories
Beef, minced (ground), raw, grass-fed
0 g	10.7 g	12.five g	159 kcal
Onion powder, spices
0.1 g	0 k	0 g	1 kcal
Garlic powder, spices
0.1 g	0 g	0 g	1 kcal
Paprika, spices
0 m	0 k	0 thou	0 kcal
Pepper, blackness, spices
0 g	0 g	0 g	0 kcal
Salt, pink Himalayan rock common salt
0 g	0 g	0 g	0 kcal
Kokosnoot aminos (substitute to soy sauce)
0.1 chiliad	0 g	0 grand	1 kcal
Total per serving, two slices
0.four g	10.8 g	12.five g	161 kcal

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Source: https://ketodietapp.com/Blog/lchf/healthy-homemade-beef-jerky

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