Peggy’s Beef Jerky

Click to enlarge

Peggy’s Beef Jerky

My new kitchen toy is a Guide Gear 10-shelf dehydrator, seen here, if interested.   It just cranked out the most beautiful, tasty batch of beef jerky in 4 hours flat!! I love me some good beef jerky!!  This has always been my husband’s favorite snack as well.  And the perfect low-carb snack indeed!  At $12-16 per pound in most meat markets, this is a very expensive little snack.  For years I made my jerky on regular sheet pans in the oven at 155-160º for 4-6 hours, basting and turning the meat a couple times during the drying process.  Doable, but not as easy. A dehydrator allows the strips of meat to dry on open racks, with forced warm air circulation around all sides of the meat, eliminating the need to turn the meat at all, somewhat speeding up the drying process.  My old plastic small dehydrator with only 4  very small shelves gave up the ghost years ago and I’m just now replacing it with this large model.   And I’m SO glad I finally acquired a new one!

This recipe can be done with other cuts of beef, but sirloin will be the lowest in calories and fat (except for skirt meat) and probably the best meat value for jerky.  I began with 4 nice sirloins (about 6# raw meat total) that when trimmed of all fat, sinew, any visible gristle and membrane, yielded exactly 5# of lean strips of raw beef.  That dried out to exactly 32 oz. of finished jerky.  Since I can’t possibly know how much you will eat at a sitting, I’m giving you nutritional info for a 1 oz. serving, which is probably 2-3 pieces, depending on their size.

When slicing your meat, it is important to slice it uniformly thick (FYI, longer strips are best for dehydrator trays.  If oven cooking, the length of the strips is unimportant).  I aim for 3/16″-1/4″ thick slices.  HANDY TIP:  Slicing partially frozen meat is easier, if you can take the time to partially freeze it.  Any thinner than 3/16″ will reduce your final jerky to crispy critters faster than the thicker pieces (must remove those from cooking sooner); thicker than 1/4″ will take a long time to fully dry out.

I like to marinate my meat for at least 6 hours (or overnight) in the refrigerator in a covered plastic pan before dehydrating.  You will get better flavor results with longer marinating time. :)  For those that like a sweeter, teryaki-type jerky, you can add 1 tsp. of maple extract and a dab of your favorite sweetening agent.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS: 

6-6½ lbs. boneless sirloin (will yield about 5 lb. trimmed meat)

1 T. tomato paste (Walmart Great Value brand is pure tomato pulp, no added sugar)

3/4 c. water

1/3 c. soy sauce (not low-sodium), wheat-free tamari or coconut aminos

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. coarse black pepper

1 pkt. stevia, Splenda or other sweetener (optional)

DIRECTIONS:   Trim all fat, membrane, sinew and gristle off the meat.  Any left on will expedite spoilage.  Partially freeze meat to facilitate slicing.  Slice the partially frozen meat 3/16″ thick.  In large plastic/glass marinating pan,  blend tomato paste with soy sauce until smooth.  Add water and remaining ingredients and stir well.  Add meat to the marinade and using hands, toss meat several times to coat well.  Cover and marinate 6 hours or overnight, covered, in refrigerator.  Stir once during marinating if possible.

When ready to dehydrate, lift meat pieces out of marinade and lay on dehydrator trays or non-stick baking sheets, leaving a ¼” space between pieces.  You do not want them to touch each other as this will block air/heat circulation. Set dehydrator to meat setting (155º-160º) for 4-6 hours.  I check mine every hour, in case small/thin pieces are over drying. No matter how hard you try, some pieces will slice out thinner than others.  It just happens!

My jerky takes 4 hours in my dehydrator, but it used to take me 8 hours, for several reasons, mostly tray overcrowding in my old smaller dehydrator.  If oven cooking on pans, set oven between 160º-200º. Turn meat every hour (usually 1 or 2 times is enough).  Take pieces out of the dehydrator/oven as they appear to be fully dried.  It goes without saying, any thick pieces will take longer to fully dry out.  Discard any marinate remainders as it is contaminated with raw meat juices.  When jerky has cooled, ENJOY!!

For remainders, wrap in small batches in foil and then place the foil packs into a large ziploc bag.  Though they can be stored on the counter for 1-2 months, if not properly dried, it can mold/spoil.  Refrigerating therefore, is always the safest way to store jerky that has not been done commercially.  I actually keep most of mine in the freezer and just thaw 1 foil pack as needed, keeping the one in the fridge until that pack is fully consumed.

NUTRITIONAL INFO:  Makes 32 oz. (2 lb) finished jerky, or 32 servings of 1 oz. each.  Each serving contains:

94.59 calories

2.52 g  fat

.58 g carbs, .09 g  fiber, .49 g  NET CARBS

16 g  protein

128 mg sodium

About these ads

18 comments on “Peggy’s Beef Jerky

  1. Nous vous rappelons que : ” partager ou telecharger le film La Mort en ligne 2 gratuitement sur Internet ou des creations sans autorisation de leurs createurs est une violation de leurs droits, qui les prive de leur remuneration legitime et fragilise ainsi la creation artistique et la diversite culturelle.

    • I haven’t yet. Not sure this marinade with tomato paste would be as good on them. I would leave the tomato paste out if you use turkey or chicken.

      • Thanks for responding to my question.  I think you’re right about the tomato paste, it wouldn’t go well with poultry.  Maybe a little liquid smoke, since chicken and turkey doesn’t have as much flavor as beef.  

  2. I made two batches of this recipe and on one I switched the soy sauce for teriyaki sauce just to see, my husband is not low carbing and he liked them both…teriyaki sauce will add some carbs.

    • Hmmm. Didn’t know they would even do that. Problem with that approach is you, the end user, won’t be able to cut away the fat, gristle and sinew, Well, you can, but it wouldn’t be as easy as removing it fromt eh larger piece of beef. Removing all that fat, etc. is so important when making jerky. If left on, those fatty bits will promote spoilage.

    • With a sharp 7″ knife. TIP: freeze it for an hour so until it begins to firm up and form ice crystals (you don’t want it completely frozen, obviously) and then it slices very thinly for you. :)

    • Kathie, I had taken the 1/4 wine out of this recipe but failed to do so in the directions. I have gone in and deleted the reference in the directions also now. I decided the wine didn’t work so well in the jerky. This marinade mix on a rib roast, with the wine, is very nice. Sorry for the confusion.

    • I have deleted the wine from this recipe and have also gone into the directions and deleted that reference. This jerky is better without it and I thought when I deleted it I had deleted all mention of it.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s