One of the hardest things about eating low carb (or doing the Whole 30) is having food that is portable and ready to eat when hunger strikes. Sometimes you know you’re going to be gone all day and it makes sense to pack a cooler. Other times, your day can get out of hand, and you find yourself starving with nothing to eat nearby. I always keep a bagful of nuts handy just in case, but that gets old fast. Enter beef jerky. Its portable, doesn’t need to be kept cold, is loaded with protein, and has almost no carbs. That is, if you make it yourself. Trying to find store-bought beef jerky that isn’t loaded with sugar is almost impossible, depending on where you live.
Making low carb beef jerky isn’t difficult, it just requires a little advanced planning. You’ll need time to marinate your strips, and then time to dry them out in the oven. You can also use a dehydrator if you have one.
Mr. Hungry is a jerky connoisseur so when he said it was delicious, I knew it must be good. I couldn’t eat this batch because something in it aggravated my new allergy problems. My mother in law also liked it though, so that’s two people who can vouch for this recipe. Feel free to experiment with different flavor combinations. I made this version Whole 30 approved, so it has no soy sauce in it which I would probably have added if I was just doing low carb. You could also add coconut aminos which would still keep it Whole 30 compliant. A few other possible recipe variations would be to replace the allspice with cumin and the red pepper flakes with chili powder, I’d also add a bit of chopped habanero to up the heat. Or you could go Korean with soy sauce, sesame oil, and minced scallions. There are endless possibilities when it comes to making your own jerky. Have fun experimenting, and I hope you’ll share your jerky recipe creations with the rest of us! 🙂 Enjoy!
- 1 large (about 2lbs) london broil, trimmed of all fat
- 1/2 cup apple juice
- 2 Tbl kosher salt
- 1 1/2 tsp garlic powder
- 1 tsp black pepper
- 1 Tbl red pepper flakes
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1 tsp lime juice
- Thinly slice the london broil (across the grain) into strips. Combine all of the marinade ingredients in a large bag or bowl. Add the strips of beef and toss to coat. Refrigerate for 8 hours, or overnight.
- Preheat oven to 250 degrees (F). Spread the jerky strips on cookie sheets. Place in the oven and let dry for about 6 hours. Check for doneness, they should be dark in color and completely dried out. If they are still not done, turn the oven off and leave them inside for another few hours or overnight.
- Store in an airtight container. I keep mine in the fridge just in case.