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One thing that makes a great low carb snack is jerky, but the ones from the shops are full of additives and nasties, not to mention the HUGE price tag. I’ve seen packets of beef jerky that come in at nearly $70kg! But homemade jerky is cheap, easy and you know exactly what’s in it. And it’s also delicious!
I get requests from other family members to make jerky and make it for myself in big batches. I vacuum pack in individual portions . That way you only open one bag at a time and they stay fresh as long as possible. About 6-8 weeks for me, but use your own discretion. If you don’t have the means to vacuum pack, store in an airtight container and it should last about a month. Again, use your own discretion.
Jamaican Jerk Beef Jerky
1kg round steak or topside
3 tbsp Jerk seasoning
1 tbsp Tamari soy or coconut aminos
cold water
Cut thin strips against the grain. Pound with meat mallet if too thick. You want a thickness of a few millimetres. Combine seasoning with tamari in a bowl, add
drips of cold water and mix until you get a paste consistency.
Add strips. Toss and marinate overnight to 24 hours in ziplock bag, push out the air before sealing. Lay strips in dehydrator trays, spaced apart. Dehydrate at
70C for approx 4-5 hours, rotating trays every hour. Check after 4 hours then take out strips as they are done and set aside and continue dehydrating the rest
until all meat is finished. Remember the less jerky you have in your dehydrator, the quicker it will be ready. The weight of the jerky you end up with will be
approximately a third of the weight you started out with.
Nutritional Info (for the whole recipe):
Fat – 32.8g
Protein – 267.4g
Total Carbs – 19.6
Fibre – 7.7g
Sugars – 3.5g
Net Carbs – 12g
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