To make the jerky in the oven instead. Prepare the beef strips just like above and dab them dry. Then place on a foil lined baking sheet that is sprayed with nonstick cooking spray. Place in a …
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In a small saucepan combine soy sauce, water, apple cider vinegar, sukrin gold, ginger, garlic and sesame seeds. Bring to a boil, reduce to a simmer and cook for 15 minutes. …
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Store-bought bottles contain molasses and/or high fructose corn syrup. Both of these are definite no-gos on a low-carb diet. For example, the popular Lea & Perrins …
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Marinate in the refrigerator anywhere from 6 to 24 hours for great flavor, the longer the better. This beef was marinated in the fridge for 18 hours. Step 6 – After marinating, drain and pat dry …
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For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight.
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.
Coconut aminos – This is the closest low carb soy sauce you can use. Since it comes from fermented coconut sap, it will contain a small amount of natural sugar — so if you track carbs closely, use in moderation. Be careful with brands of coconut aminos, because some have more sugar than others.
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.