Sugar-Free Keto Beef Jerky
User Reviews
5
Sugar-Free Keto Beef Jerky
Description
Sugar-Free Keto Beef Jerky starts with partially frozen flank steak sliced into thin ⅛-inch strips across the grain to reduce toughness. The strips are pounded to even thickness for uniform drying. The jerky is then seasoned with kosher salt, black pepper, garlic powder, and chili powder before being arranged on parchment-lined baking sheets. Baking at 225°F gently dehydrates the meat, concentrating its flavors while preserving moisture for a tender chew.
The seasoning blend is straightforward, maintaining keto compliance by excluding sugar while imparting savory and slightly spicy notes from the chili powder. The low oven temperature and thin meat slices ensure proper drying without overcooking.
Partially frozen meat is key to ease of slicing and pounding thinly. The jerky should be refrigerated up to four days or frozen up to three months. When packed for travel, keep it chilled and consume within two hours. These storage recommendations help maintain safety and quality for this homemade snack.
Ingredients
- 1.5 pounds flank steak partially frozen
- 1 tablespoon kosher salt or ½ tablespoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
Instructions
- Preheat the oven to 225°F. Line two large, rimmed baking sheets with parchment paper.
- Unfold the steak and place it on a cutting board. Using a sharp knife, cut the steak crosswise, against the grain (so that you sever the tough, thin fibers you can see on the steak) into 2-inch-wide strips.
- You 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 do if the meat is partially frozen.
- Allow the meat strips to rest at room temperature for about 15 minutes so that they fully defrost and become more pliable. Then, arrange them in a single layer on a cutting board, cover them with cling wrap, and use a meat pounder to pound them so that they are thinner and more even in thickness.
- Place the beef strips in a large bowl. Add the salt, pepper, garlic powder, and chili powder. Toss with your hands until the meat is thoroughly coated.
- Arrange the meat pieces on the two prepared baking sheets, not touching each other. Bake for 3 hours, rotating the position of the baking sheets midway through baking, until the beef is browned and dry. The smell will be amazing!
- Remove the beef strips to a cooling rack placed on a tray or foil (to catch any drips). Allow them to cool and dry for about 30 minutes before enjoying them.
Notes
- Use partially frozen steak to enable thin, even slicing and easier pounding.
- Let meat rest at room temperature before pounding to soften fibers and avoid tearing.
- Store finished jerky refrigerated in an airtight container up to 4 days; freeze for up to 3 months with wax paper layers.
- Keep packed jerky cold during transport and consume within two hours for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 492mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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