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Low Sodium & Carb. Beef Jerky Recipe
Ingredients:
- 3 pounds of beef
- 1/2 cup of water
- 3 dashes of liquid smoke
- 1 teaspoon of pepper
- 1 teaspoon of cayenne
- 1 teaspoon of garlic
- 1 teaspoon of chili powder
- 1 teaspoon of onion powder
- 4 tablespoons of salt (reduced sodium)
Directions:
- Cut meat into 1/4″ thick strips, trimming all fat.
- Mix ingredients for marinade.
- Soak meat and let marinate for at least an hour.
- Dehydrate at 155 degrees for at least 10 hours. Check often and jerky should bend but not break.
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Good recipe. I am not so much into hot jerky so I cut out the cayenne and reduced the chili by half. To reduce it more in sodium I cut it back to 2 tablespoons reduced sodium salt and a Tablespoon of Dill pickle juice. Came out great. thank you
Good recipe. I am not so much into hot jerky so I cut out the cayenne and reduced the chili by half. To reduce it more in sodium I cut it back to 2 tablespoons reduced sodium salt and a Tablespoon of Dill pickle juice. Came out great. thank you
I tried this recipe and it was far too much salt in the mix as everything came out very salty.
Cut down the salt to 2 tablespoons and add in some sugar free bbq sause. Oh it was tasty don’t get me wrong but wayyyyy too salty.
I just made this recipe using over 3 lb of meat and it was so salty it was un-edible. If you are looking for low sodium this is about the opposite!
I just made this recipe using over 3 lb of meat and it was so salty it was un-edible. If you are looking for low sodium this is about the opposite!
Mesha and JD – you dumb asses, you have to have a certain amount of salt to properly cure meat and make it safe to consume.
Common Sense: apparently it isn’t common at all. First, why would you be a punk and criticize people trying to share info? Second, they are more correct than you. It is about taste. There are specific types of salt you can add that make the end product jerky storable on your counter for weeks. Otherwise it’s good for several days on the counter or a couple of weeks in the fridge. Make whatever tastes good to you and store it appropriately. There is no need to make overly salty jerky unless you are heading out on a wagon train…
Common Sense: apparently it isn’t common at all. First, why would you be a punk and criticize people trying to share info? Second, they are more correct than you. It is about taste. There are specific types of salt you can add that make the end product jerky storable on your counter for weeks. Otherwise it’s good for several days on the counter or a couple of weeks in the fridge. Make whatever tastes good to you and store it appropriately. There is no need to make overly salty jerky unless you are heading out on a wagon train…
This was the worst recipe. I cut the salt back too to 2 tbsp. Threw the batch out too salty. Just pulled out my manual for my dehydrator and found a similar recipe, only calling for 2 tsp of each spice including the salt. And 1 tsp of brown sugar along with the other spices with 1 cup of water. Will try that next.
This was the worst recipe. I cut the salt back too to 2 tbsp. Threw the batch out too salty. Just pulled out my manual for my dehydrator and found a similar recipe, only calling for 2 tsp of each spice including the salt. And 1 tsp of brown sugar along with the other spices with 1 cup of water. Will try that next.
Salt is not required to preserve
You can use ACV and brine
Sanitary handling and proper drying Temps
Salt is not required to preserve
You can use ACV and brine
Sanitary handling and proper drying Temps
Very good recipe I just lowered the salt to 3 tablespoons and it was perfect just make sure to dry the meat with towels before you dehydrate.
Very good recipe I just lowered the salt to 3 tablespoons and it was perfect just make sure to dry the meat with towels before you dehydrate.
The minimum amount of salt required to safely cure the meat is 1 tsp per pound. 4 Tbs for 3 pounds does not equal low sodium at all. Don’t be rude, Common Sense. The other posters are warranted in their views so don’t need to have obscenities leveled at them.
The minimum amount of salt required to safely cure the meat is 1 tsp per pound. 4 Tbs for 3 pounds does not equal low sodium at all. Don’t be rude, Common Sense. The other posters are warranted in their views so don’t need to have obscenities leveled at them.