The spice mix and slow cooking are responsible for the jerky’s great texture and amazing flavor. Jerky is one of my favorite snacks. It’s tasty and filling. But it’s very difficult to find commercial brands that aren’t made with lots of sugar. This homemade recipe is not only chewier and tastier than many commercial versions. It’s also made with no sugar. Apart from thinly slicing the beef, it’s quite easy to make. It’s a simple recipe, made with just a few basic ingredients. Ever since I learned how to make it, I rarely buy commercial jerky.
Ingredients
You’ll only need a few simple ingredients to make keto beef jerky. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Flank steak: This is a tough cut but it has a great beef flavor. Slow cooking tenderizes it, and as explained in more detail below, it’s really important to slice it against the grain. To season: I use kosher salt, black pepper, garlic powder, and chili powder. You can definitely experiment with using other spices.
Instructions
How to make keto beef jerky? It’s surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to slice the beef thinly against the grain. This means finding the direction of the muscle fibers, then slicing against them, not alongside them. Cutting into the muscle fibers makes the meat easier to chew. Once you have your slices, they’re probably a bit too thick for jerky. So take each one and slice it lengthwise in half into a thinner strip, as shown in the video below. This is much easier to do with partially frozen meat. Assuming your meat was partially frozen, now you should let the slices rest for a bit - around 15 minutes - and soften. Now, cover the meat strips with cling wrap and use a meat pounder to pound the meat strips thin.
Expert tip
Slicing each meat strip lengthwise into a thinner strip is quite challenging unless your meat is partially frozen - then it’s easy, as you can see in the video. To turn these beef slices into jerky, you bake them for 3 hours at 225°F, then cool them for around 30 minutes on cooling racks. That’s why I use frozen meat when making this recipe. I let it partially defrost in the fridge overnight. Typically after 12 hours it’s not yet fully defrosted, but it’s pliable enough that I can unfold the steak, slice it into strips, and then - quite easily - slice each of those into two thinner strips. Before the next step, which is pounding the meat thin, I allow the slices to rest at room temperature for 15 minutes or so, to ensure that they are soft enough to be pounded thin.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. If you’d like to experiment, you can do so with the spices you use. I like to use garlic powder and chili powder, but there are several more spices that you can try, including smoked paprika, cumin, and onion powder.
Serving suggestions
This tasty snack is excellent all on its own. But sometimes I use it as a dipper for cheese fondue. It’s really good!
Storing leftovers
The only drawback compared to commercial products is that this homemade beef jerky does require refrigeration. You should keep it in the fridge, in an airtight container, for up to 4 days. When I pack it to go, I use an insulated lunch box with ice packs and consume it within two hours. Here are some tips from the USDA on food storage.
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