WebRemove the meat from the marinade and pat dry. Evenly distribute the strips of meat on 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another.
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WebTransfer the ground beef into a large mixing bowl, combine half of the dry and liquid seasoning and mix. Once mixed, pour the other half of the seasonings and …
For a more traditional beef jerky flavor, combine coconut aminos (or soy sauce/liquid aminos!), garlic powder, onion powder, and smoked paprika. For a spicy marinade, combine coconut aminos with Thai garlic chili sauce and sriracha.
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. 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.
All you need is an oven! I love making low-carb jerky because it's a fantastic travel-friendly snack — it lasts for months without refrigeration. Dehydration (removing water from food) helps preserve it, and using salt adds another level of protection.
Homemade beef jerky for diabetics can be prepared in a variety of ways. Here are some options to try: To achieve a sweet taste – Include a can of Zevia in the marinade (coconut aminos and chili garlic paste). For more aroma and flavor – Add onion powder, paprika, and ground ginger to the marinade.