If you’re trying to go low carb, the last thing you may think you’d have to worry about is beef jerky. Check the labels though, you’ll be very surprised!
The most popular jerky in my area is Jack Links. They have many flavors; but, of the ones available to me, the lowest in carbs are the peppered flavor with 7 grams of carbs, and the teriyaki with 6 grams of carbs, in 1 oz.
I wanted to try making my own to see if I could get that number down a bit. The Keto diet recommends 20 grams of net carbs a day, which is usually taken up with veggies, so there’s not always much room for carb splurges.
I first saw a homemade beef jerky at Keto Diet App (great site for low carb recipes). John and Aidan loved this recipe, but Seth wasn’t thrilled with the texture due to the use of ground beef.
After doing a bit of research I found some techniques on the internet that used toothpicks to hang strips of beef in the oven. I also had a great idea for a raspberry chipotle sauce I had been working on that I thought would make a great marinade.
The end result was a bit too sweet as a marinade for jerky (unless you like sweet meats), so I definitely recommend removing either the brown sugar component below, or the granulated sugar. I also recommend adding another 1/4 cup apple cider vinegar to the sauce to work as an additional acid.
You can read my post on the raspberry chipotle sauce here, but I’ve also plugged in a quick video below of the process. There is music in the video, so adjust your volume prior to pressing play if you don’t want to hear it or can’t have sound going for any reason.
Video demonstration for raspberry chipotle sauce:
This jerky was so delicious and aside from the time constraints, so easy to make. Additional bonus? Because I made it myself, I know exactly what is in my food and I was able to make it lower carb with no unnecessary sugars or fillers.
I hope everyone enjoys this as much as we did!
If you want to skip the instructions with the pictures, and just want the written recipe, click here.
Raspberry Chipotle Beef Jerky
– raspberry chipotle sauce
– 1/4 cup apple cider vinegar (not pictured)
– 1 – 2 lbs of your favorite cut of beef (I used thin sliced beef sirloin tip steak)
1. Slice beef into strips of desired length and width.
2. Place strips in large ziplock bag, add raspberry chipotle sauce, and 1/4 cup apple cider vinegar.
3. Mix it up! Let refrigerate overnight or 24 hours.
4. Line bottom of oven with tinfoil to catch any drips. Preheat oven to 180°.
5. Insert a toothpick into the end of each piece of meat. Move oven rack to highest place holder and hang meat between the bars using the toothpicks.
6. Use a wad of tinfoil to crack the door to the oven slightly.
7. Bake for 7 – 10 hours. For this batch I needed a full 10 hours. You can test a piece after 6 or 7 hours for jerky readiness. You want it be dry, but bendable and able to tear easily.
8. Remove toothpicks and enjoy!
I made 1 1/2 lbs of jerky with this recipe. Using a serving size of 1 oz, gave me 24 servings. Per serving/oz, this comes to about 60 calories, 3 grams net carbs, 6 grams of protein, and 2 grams of fat. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
In addition, the nutritional information makes the assumption you use every bit of the sauce… when I finished hanging the meat, there was a LOT of sauce left in the ziplock bag, so these numbers are even lower than what I calculated. When recording my calories for the day, I just used the above information though.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
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