Easy keto beef jerky recipe made without any artificial ingredients. The meat turns out juicy and slightly sweet. This recipe requires only two ingredients and 10 minutes of prep time to make this tasty snack (and probably a trip to a local butcher).
This is the healthiest beef jerky recipe you can make at home with clean ingredients you can pronounce, no caramel color, no sugar, no nitrates.
It’s more affordable to make healthy jerky made with grass-fed beef at home vs. buying it at the store.
This recipe is high in protein, low in carbs, and gluten-free.
It makes a great packable snack, perfect for lunches to go or road trips.
Key Ingredients
Ingredient Notes
Flank Steak. For this recipe, you’ll need to have a lean cut of the meat; the other best cuts of meat would be: top round beef, bottom round, the eye of round, sirloin.
Coconut Aminos. This amino sauce is a great low sodium substitute for soy sauce. It’s made with fermented coconut sap and sea salt and has a perfect balance of sweet and salty flavors. The coconut aminos are widely available and could be found in many grocery stores in the same section with all the dressings.
This keto jerky is a basic recipe that you can make your own with optional ingredients. Feel free to add powdered garlic, chili powder, onion powder, smoked paprika, black pepper, sea salt.
How to Make It
1. Slice the meat.
2. Marinate the meat overnight in the fridge in coconut amino sauce.
3. The following day, arrange the pieces and dehydrate them on the oven racks. For all the details and tips, scroll down to the recipe card.
Recipe Tips
The most important part is to have the meat sliced right. You will need to slice it into thin, evenly sliced pieces approximately 1/4 inch thick. There are two ways to achieve perfectly sliced meat for beef jerky. The first method is slicing meat while it’s still hard and frozen. The second method is the easiest, where you would ask the butcher to slice it for you when buying meat.
To achieve softer, tender, and less chewy jerky, cut the meat against the grain.
The marinating overnight step is essential; otherwise, beef jerky won’t be juicy and flavorful.
For the best flavor, it’s important not to overbake.
You could also make this recipe in the dehydrator.
Use kitchen scissors to cut baked jerky into bite-size pieces if desired.
Store in the refrigerator in an air-tight container.
FREQUENTLY ASKED QUESTIONS
What is the best cut of meat for beef jerky?
When choosing meat for beef jerky, the best options would be Flank steak, Skirt steak, Bottom round, top Round, sirloin cuts.
How thick do you slice meat for jerky?
It’s important to have meat pre-sliced same thickness, slice with the grain in 1/4 inch thick to achieve chewy and soft beef jerky.
This easy homemade beef jerky recipe made without sugar or any artificial ingredients. The meat turns out juicy and slightly sweet. This recipe requires only two ingredients and 10 minutes of prep time to make this tasty snack (and probably a trip to a local butcher).
Slice the meat into the same thickness long strips.
Prepare a glass container with a lid for marinating. Place meat strips inside, add coconut aminos sauce, close the container tightly. Leave in the refrigerator overnight.
The next day, preheat the oven to 170 degrees F. Arrange meat pieces on oven-safe cooling wire racks making sure pieces don’t overlap or touch each other, place them in preheated oven. If using two racks, switch their positions after two hours in the oven. While in the oven no beef jerky flipping is required.
Bake in the oven for 3-4 hours, depending on the thickness of the meat. The jerky is done when dry and looking leather-like while still chewy, juicy, and not breakable. The beef jerky in this recipe was ready in 4 hours.
Notes
It’s important to marinate the meat overnight; otherwise, beef jerky won’t be juicy and flavorful.Once cooked, store in the refrigerator in an air-tight container.The nutrition calculations are approximate using 3rd party service. The soaked coconut aminos are used in the jerky; the leftover juice is discarded.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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Welcome!
Hi there, I’m Natalia. I’m so glad you stopped by! Here you’ll find the most useful cooking tips and answers to food questions. I focus on creating simple recipes and making sure they are extra flavorful and worthy of your time! Browse our step-by-step recipes and explore new flavors!
