The problem is, It can be really expensive, and there can be lots of crazy additives in the store-bought kind. Here's what I've started doing and I'm HOOKED! It takes a little time, But totally worth it!
Don't be afraid, It's really simple, but you've got to plan this on a day you'll be home most of the day. The great thing is, Make a ton, and you've got it ready to go for up to 2 months!
INGREDIENTS:
2 lb eye of round beef roast, flank steak or London broil, trimmed of visible fat
2/3 cup low-sodium soy sauce
2/3 cup low-sodium Worcestershire sauce
1 tbsp raw honey, agave, or stevia
2 tsp fresh ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp smoked paprika or liquid smoke, optional
Nutrients per serving (2 large strips):
Oven-Dried beef jerky
INGREDIENTS:
2 lb eye of round beef roast, flank steak or London broil, trimmed of visible fat
2/3 cup low-sodium soy sauce
2/3 cup low-sodium Worcestershire sauce
1 tbsp raw honey, agave, or stevia
2 tsp fresh ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp smoked paprika or liquid smoke, optional
INSTRUCTIONS:
If using a large roast or steak, slice beef into 2 or 3 equal pieces. Slice beef along the grain into equal 1/8-inch-thick strips.
Meanwhile, prepare marinade. Whisk remaining ingredients and, if desired, paprika, until smooth.
Transfer beef to a large, heavy-duty zip-top bag. Pour marinade into bag, seal tightly and turn to coat beef. Lay flat in refrigerator and marinate for 3 to 6 hours, turning bag 1 to 2 times (NOTE: Do not exceed 6 hours).
Transfer beef to a large, heavy-duty zip-top bag. Pour marinade into bag, seal tightly and turn to coat beef. Lay flat in refrigerator and marinate for 3 to 6 hours, turning bag 1 to 2 times (NOTE: Do not exceed 6 hours).
Line a large baking sheet with 2 sheets paper towel. Remove beef from bag, shaking or gently wringing each strip to remove excess marinade. Transfer to baking sheet and cover with additional 2 sheets paper towel. Press down through towel to flatten strips and absorb as much marinade as possible. Remove oven racks and place a foil drip pan in bottom of oven, or line bottom with foil. Preheat oven to lowest setting, 140 to 170°F.
Thread skewers through 1 end of strips, leaving 1 inch between each strip. Lay skewers horizontally across 1 oven rack. Transfer rack to highest position in oven, allowing strips to hang without touching oven walls. Close oven, propping door open a crack with a small, dry, rolled-up dish towel or a wooden spoon. (NOTE: This is necessary to allow moisture to escape from the oven; the oven temperature is low enough that this is not a fire danger.) Cook for 5 hours.
Check strips for doneness; remove dry, hard and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 hours, checking often for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months (NOTE: Do not pack strips tightly).
Nutrients per serving (2 large strips):
Calories: 27,
Total Fat: 1 g,
Sat. Fat: 0 g,
Carbs: 1 g, Fiber: 0 g,
Sugars: 1 g,
Protein: 4 g,
Sodium: 92 mg,
Cholesterol: 8 mg
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