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keto beef jerky feature

Keto Beef Jerky Recipe

Not just your average dried meat, this delicious Keto Beef Jerky is sugar free, smokey, chewy, salty and totally easy to make at home!
Prep Time 15 minutes
Dehydrating Time 5 hours
Total Time 5 hours 15 minutes
Course Snack
Cuisine Canadian, Keto, Low Carb
Servings 18 servings
Calories 76.2 kcal

Ingredients
  

  • 1 ½ lb flank steak *see note 1
  • 6 tbsp soy sauce *see note 2
  • 3 tbsp worcestershire
  • 1 ½ tsp liquid hickory smoke or mesquite
  • 3 cloves garlic
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • ¾ tsp coarse sea salt

Instructions
 

Equipment Needed

Directions

    Prep the meat

    • Peel and finely mince the garlic or press it through a garlic press. Combine soy sauce, worcestershire, liquid smoke, crushed garlic, onion powder, ground black pepper and sea salt in a large mixing bowl, then whisk to combine.
    • Remove any visible fat from the steak and then slice into 1/8-1/4 inch slices. Slice against the grain for more tender jerky, or with the grain for chewier Keto jerky *see notes 4&5.
    • Mix the beef into the marinade, then place all of it inside a ziploc bag. Remove all of the air and then refrigerate for 30 minutes - 24 hours.

    Make the Keto Jerky

      Dehydrator

      • Fill the trays of the dehydrator with single layers of beef, leaving space in between each piece. Every dehydrator is different, so be sure to follow the instructions on your machine for making Jerky. The cooking time is going to vary depending on how your machine works and how thick you slice your jerky. I've had some batches ready after 5 hours, and some have taken 8.
      • Flip the trays around throughout the dehydrating process, every 1-2 hours, for even drying. Remove the Keto Beef Jerky piece by piece, continuing to dehydrate until every piece is done. The pieces should be firm and dry, yet still pliable.

      Oven

      • Heat the oven to 175°F and cover baking sheets with aluminum foil to catch any drips from the jerky. Place racks over the baking sheets and add the beef in single layers. Bake for 3-4 hours, flipping the jerky halfway, until the Keto Beef Jerky is firm and dry, yet still pliable.

      Video

      Notes

      1. The Beef - My favourite cut of beef to use for jerky is Flank Steak. It gives me long, thin strips, which I prefer. Other great cuts are top round or bottom round. You want a very lean cut of beef; trim any visible fat from it.
      2. Soy Sauce - For strict Keto, soy sauce can be replaced with coconut aminos.
      3. Refrigerate Keto Jerky up to 2 weeks. Get a longer storage life using these Storage Tips.
      4. Use a meat slicer for evenly dried Keto jerky. If you don't have one, use a sharp knife or, better yet, ask your butcher to slice it up for you!
      5. Freeze the meat for 30 minutes to make it easier to slice.
       
       
      Nutrition Facts
      Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  

      Nutrition

      Serving: 2pieces of jerkyCalories: 76.2kcalCarbohydrates: 1.2gProtein: 10.4gFat: 3gSodium: 304mg
      Keyword Keto Beef Jerky, Keto Jerky
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