Homemade Beef Jerky (Edit recipe)

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Make this high protein snack right at home - without a dehydrator! Almost any lean cut of meat will work well for jerky, flank skeak, skirt steak, top round, bottom round, sirloin tip, chuck, etc. It makes such a great snack for when you need something on-the-go, lunchboxes, or game-day.

10 minutes

Difficulty:

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This is our estimate based on online research.
Calories:	575
Fat:	36 g
Carbohydrates:	13 g
Protein:	49 g
Cholesterol:	120 g
Sodium:	1526 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 4

Ingredients

2 lb KC Strip Steak - Bachman Family Farms, sliced
0.5 cup Low Sodium Wheat-free Tamari
2 Tbsp Honey
1 tsp Black Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
0.5 tsp Smoked Sea Salt, or seasoned salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before slicing meat, freeze meat for 30-40 minutes if you would like for more even cuts! Cut meat into thin slices, between 1/8" and 1/4" thick.
In a medium sized bowl, add meat and marinade ingredients and fully combine.
Optional: refrigerate for 24 hours. This is not necessary, but it makes the jerky more tender and flavorful.
When meat is ready to be baked, preheat oven to 300F. Leave one rack on the top of the oven and one on the very bottom. I like to line a parchment rimmed baking sheet on the bottom to catch any juices that will drip down.
Place a toothpick through the top of each slice and hang the meat vertically and evenly spaced out on the oven rack.
Close the oven door and bake the meat for 10 minutes. This raises the internal temperature of the meat to kill off harmful bacteria.
Drop the temperature to 170F and crack open the oven door with a thin wooden spoon to secure it in that position. This will achieve similar results as you would in a dehydrator.
Continue to dry the jerky for 4 to 6 hours depending on the thickness of the jerky, mine is always done in 4-4.5! You know your jerky is ready when it's firm, but still pliable.

Notes

Almost any lean cut of meat will work well for jerky, flank skeak, skirt steak, top round, bottom round, sirloin tip, chuck, etc. For chewy jerky, slice along the grain. For more tender jerky, slice against the grain. You can store in the fridge for weeks and even months if the jerky is dry enough! I don't use curing salt, but it will last longer with that added.