Can I Put Splenda in Beef Jerky Marinade

A elementary recipe for a saccharide-free keto beef jerky that y'all can make in your oven. There's no need to marinate the beef! The spice mix and tiresome cooking are responsible for the hasty'southward great texture and amazing flavor.

Hasty is one of my favorite snacks. Information technology's tasty and filling. Merely information technology'southward very hard to find commercial brands that aren't fabricated with lots of sugar.

This homemade recipe is not only chewier and tastier than many commercial versions. It's also made with no sugar. Apart from thinly slicing the beef, it's quite easy to make. It's a uncomplicated recipe, made with just a few basic ingredients. Ever since I learned how to make it, I rarely buy commercial jerky.

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Ingredients
Instructions
Recipe tip
Variations and substitutions
Storing homemade jerky
Frequently asked questions
More than keto snacks
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Recipe card
More recipes to try

Ingredients

Yous'll only demand a few uncomplicated ingredients to make keto beef jerky. The exact measurements are included in the recipe card beneath. Here'southward an overview of what you lot'll need:

Flank steak: This is a tough cut but it has dandy beef flavor. Slow cooking tenderizes it, and every bit explained in more item below, information technology'south really important to slice it against the grain.

To season: I utilize kosher table salt, black pepper, garlic powder, and chili powder. Y'all can definitely experiment with using other spices.

Instructions

How to make keto beefiness jerky? It'due south surprisingly easy. Scroll downwardly to the recipe carte for the detailed instructions. Hither are the bones steps:

Your first step is to slice the beef thinly against the grain. This means finding the management of the muscle fibers, so slicing against them, non aslope them. Cutting into the musculus fibers makes the meat easier to chew.

Once you take your slices, they're probably a scrap too thick for jerky. So have each 1 and slice it lengthwise in half into a thinner strip, as shown in the video beneath. This is much easier to do with partially frozen meat.

Assuming your meat was partially frozen, now you should let the slices rest for a bit - effectually 15 minutes - and soften. Now, cover the meat strips with cling wrap and use a meat pounder to pound the meat strips thin.

The side by side pace is to toss the meat slices with salt, pepper, and spices. Then you lot adapt the seasoned beef slices on two parchment-lined rimmed baking sheets.

To turn these beef slices into jerky, you broil them for three hours at 225°F, then cool them for effectually xxx minutes on cooling racks.

A photo collage showing steps 1-6 for making keto beef jerky.

A photo collage showing steps 7-12 for making keto beef jerky.

Recipe tip

Slicing each meat strip lengthwise into a thinner strip is quite challenging unless your meat is partially frozen - then it'south easy, as you lot tin can encounter in the video.

That's why I use frozen meat when making this recipe. I let it partially defrost in the fridge overnight. Typically after 12 hours information technology'south non yet fully defrosted, but information technology's pliable enough that I can unfold the steak, piece it into strips, and then - quite easily - slice each of those into two thinner strips.

Earlier the side by side step, which is pounding the meat thin, I allow the slices to rest at room temperature for 15 minutes or so, to ensure that they are soft enough to be pounded thin.

Variations and substitutions

I dearest this recipe equally is and almost always make it as written. If you'd like to experiment, you can practise so with the spices you use. I like to use garlic powder and chili powder, but at that place are several more spices that you can try, including smoked paprika, cumin, and onion powder.

Storing homemade jerky

The simply drawback compared to commercial products is that this homemade beef hasty does require refrigeration. Yous should go on it in the fridge, in an closed container, for upwardly to 4 days.

When I pack it to go, I use an insulated lunch box with water ice packs and consume it within 2 hours. Here are some tips from the USDA on food storage.

Frequently asked questions

Does this keto version have the texture and season of real beef jerky?

Yes! Information technology totally gives yous the pleasurable experience of eating dried, chewy, very flavorful beef strips that accept a long fourth dimension to chew.

Do I need a smoker or a dehydrator to make beefiness jerky?

You don't need a special smoker or dehydrator. Y'all tin use your oven on low estrus. Granted, the result will exist jerky that needs refrigeration since non all the wet is removed this mode. But it also means this homemade jerky is amend tasting and has a better texture than completely dried-up meat strips.

Should I marinate the meat prior to drying it in the oven?

Y'all could, but it'south non mandatory, and I don't. I simply piece it, season it, and then bake it in the oven.

Can I store this jerky at room temperature?

No. As mentioned above, there's enough wet in information technology that y'all should treat it every bit whatsoever cooked meat and continue it refrigerated.

More keto snacks

Who says yous tin't have corking snacks on the keto nutrition? Some other keto snack that I actually like and make quite often is this recipe for salami chips. I also dearest jalapeno cheese crisps, homemade pork rinds, and almond flour crackers.

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Recipe card

Keto Beef Jerky Recipe

A elementary recipe for a carbohydrate-free keto beef jerky that y'all can make in your oven. There's no demand to marinate the beefiness! The spice mix and slow cooking are responsible for the jerky'south nifty texture and amazing season.

Prep Time 30 mins

Cook Time 3 hrs

Rest time 30 mins

Total Time 4 hrs

Course: Snack

Cuisine: American

Servings: 8 servings

Calories: 137 kcal

▢ 1.5 lb. flank steak partially frozen*
▢ 1 tablespoon Diamond Crystal kosher salt
▢ ½ teaspoon black pepper
▢ 1 tablespoon garlic pulverisation
▢ ane tablespoon chili powder

Preheat your oven to 225 degrees F. Line two big rimmed baking sheets with parchment paper.
Unfold the steak and place information technology on a cutting board. Using a precipitous pocketknife, cut the beef crosswise, against the grain (so that you sever the tough, thin fibers that you lot tin see on the steak) into two-inch-wide strips.
Y'all want the strips to be around ⅛-inch thick, so if they are thicker, slice each strip lengthwise into two thinner, ⅛-inch-thick strips. This is easier to exercise if the meat is partially frozen.*
Allow the meat strips to rest at room temperature for well-nigh 15 minutes so that they fully defrost and become more than pliable. Then conform them in a unmarried layer on a cut board, cover them with cling wrap, and use a meat pounder to pound them and then that they are thinner and more than even in thickness.
Identify the beefiness strips in a large bowl. Add the table salt, pepper, and spices and toss with your hands until the meat is thoroughly coated.
Arrange the meat pieces on the two prepared baking sheets, non touching each other. Bake for 3 hours, rotating the position of the baking sheets midway, until the beef is browned and dry out. The smell will be astonishing!
Remove the strips to a cooling rack placed on a tray or on foil (to catch any drips). Allow to cool and dry for about 30 minutes before enjoying. Refrigerate any leftovers. They're delicious directly out of the fridge.

*Tip: utilise partially frozen meat

Slicing each meat strip lengthwise into a thinner strip is quite challenging unless your meat is partially frozen. Then it'due south easy, every bit you tin can run into in the video.

That'due south why I use frozen meat when making this recipe. I let it partially defrost in the fridge overnight. Typically subsequently 12 hours it's not yet fully defrosted, merely it's pliable plenty that I can unfold the steak, slice it into strips, then - quite easily - slice each of those into two thinner strips.

Before the next footstep, which is pounding the meat thin, I allow the slices to residual at room temperature for 15 minutes or so, to ensure that they are soft plenty to be pounded thin.

Storing this jerky

The only drawback to this hasty compared to commercial products is that the final product does require refrigeration. You should keep it in the refrigerator, in an airtight container, for up to 4 days. When I pack information technology to go, I use an insulated tiffin box with ice packs and consume it inside two hours.

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