Skip to content

Beef Jerky – GF, Low Carb, Paleo, Just Plain Good

July 18, 2016
Finished Beef Jerky

Sometimes you just need a chewy, umami rich snack, you know? Enter The Jerky. Beef jerky specifically. I find it’s the easiest meat to work with and scares me the least since I already eat raw-ish steaks… (dried meat isn’t the same as raw meat, I’m just silly)

Really, if you do your homework and keep things clean there is nothing to be scared of. I promise.

That said, I am not including the drying directions. Why? Because all dehydrators are different and you MUST follow the instructions on yours to get the desired results. Thus, I don’t include that part, lest someone follow my instructions and wind up with a less than satisfactory product. So do your reading!

My marinade below is an Asian type flavor, like saltier Pari-Pari. It has lots of flavor but no heat, and it’s a strong flavor. Be warned. Now you CAN add more honey or agave nectar (thinner) to make “sweet hot” jerky if you add 1 tablespoon of red pepper FLAKES. Just remove any solids when you pat dry.

Now I need a snack, so let’s get started.


  • 1 1/2 to 2 pounds flank steak, or sirloin – a nice lean piece – FROZEN for 1-2 hours but NOT solid
  • 1/3 cup Worcestershire sauce
  • 1/3 cup Mirin or sweet rice wine vinegar
  • 2/3 cup soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon honey
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke


  • A SHARP knife
  • A freezer
  • Lots of paper towels
  • A strainer
  • A dehydrator


Par-freeze your meat. That is, put it in the freezer for 1 hour per half inch of thickness. It makes it MUCH easier to slice.

Beef Jerky Partially Frozen Meat

Take your partially frozen meat and remove the fat around the edges. I then cut mine into easy to manage pieces that I think I can cut through in one slice of the knife (one smooth motion, not sawing it) Slice the meat with the grain, into long strips. I make mine just shy of a quarter inch. But refer to your dehydrator instructions, some models specify different thicknesses.


Beef Jerky Ready to Slice

Beef Jerky SlicedPut your strips and all the other ingredients into a bowl with a lid or a zip top bag. Shake the bowl or massage the bag to get the marinade everywhere. Refrigerate for 8 hours or overnight IF you are going to dry it starting early in the morning. Soy sauce is potent, it will be VERY salty if you wait more than 8 hours.

Beef Jerky MarinatingBeef Jerky Draining

Strain meat. Layout on paper towels. Pat dry on top with more paper towels. Remove any pieces of garlic. Once at room temperature, place in the trays of your dehydrator, follow the manufacturer’s directions. Follow them for spacing. Follow them for time and temp. Just FOLLOW MANUFACTURER’S INSTRUCTIONS.

Beef Jerky Drying

Once ready (there may be little beads of moisture on top of the pieces even though they are dry… this is FAT/OIL – not water – just dry it off BEFORE you store it), store in a cool dry place, in an airtight container – it’ll last about a month… or a day if it’s in my house.

Finished Beef Jerky

No comments yet

Leave a Reply

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

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

Google photo

You are commenting using your Google 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 )

Connecting to %s

%d bloggers like this: