By Coach Dave
Beef Jerky
7 steps
Prep:20minCook:6h
Making your own beef jerky is not only simple and easy but it's much better for you than store bought jerky. You add fresh, good ingredients and your body will love you for it. The perfect in-between meals, high-protein snack.
Updated at: Thu, 17 Aug 2023 05:09:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
4
Low
Nutrition per serving
Calories127.1 kcal (6%)
Total Fat4.5 g (6%)
Carbs8 g (3%)
Sugars5.3 g (6%)
Protein15.2 g (30%)
Sodium942 mg (47%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
For your beef, I prefer the chateaubriand cut. Just the right amount of fat makes this an ideal choice for beef jerky.
Step 2
Place your beef in the freezer for 2 hours prior to cutting. This will allow you to get that perfect, thin slice.
Step 3
Once cut place beef in glass or other container to allow beef to soak and marinate.
Step 4
Cut ginger in thin strips approximately 1/4" in length.
Step 5
In a separate bowl add coconut aminos, juice from lemons, salt, pepper and ginger. Whisk. Add to beef and coat thoroughly.
Step 6
Place container in refrigerator for at least 8 hours. Preferably 24 hours.
Step 7
Using a dehydrator or oven set temperature to 160ºF. Depending on your thickness of slices, jerky should be done anywhere from 5-7 hours. If your oven doesn't go down that low, put on lowest setting and check jerky after 4 hours. Keep an eye on it and adjust accordingly.
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