Low Sodium Jerky Recipe

Ingredients:

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon liquid smoke for that hickory flavor
  • 1 teaspoon seasoned salt
  • 1 tablespoon of Worcestershire
  • 1/4 cup of soy sauce

Directions:

  1. Mix ingredients and marinate 1/4″ thick meat strips for at least an hour.
  2. Dehydrate according to dehydrator manual OR cook in oven on the lowest temp. (175-200), for about 3-4 hours until it bends but does not break. Enjoy!
 

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6 Responses »

  1. by Chuck Wilkerson

    How exciting! I love jerky and to be able to make low sodium jerky is quite exciting!
    Thank you!!!

  2. by moe

    carefull with the soy sauce it has lot’s of salt..

  3. by Tracey

    With the 1 teaspoon seasoned salt, 1 tablespoon of Worcestershire, and 1/4 cup of soy sauce this recipe is FAR from low-sodium. If you are suffering from high blood pressure or any number of other ailments that require a low-sodium diet, steer clear of this recipe.

  4. by Jackie

    Is there a difference between dried beef vs jerky?
    I would like to make dried beef for my dog because she eats raw i don’t want to use any seasoning. Can I just slice the beef ino thin strips and allow it to dry out (is it now still consider raw) or do I have put it in the oven or a dehydrator at low temp (Is this noe considered cooked) can i do the same for chicken or liver?

  5. by bob

    Low sodium? A teaspoon of salt and a 1/4cup of soy sauce has like a week’s worth of the recommended amount of sodium.

  6. by Jake

    I agree that soy sauce has a lot of sodium so you could substitute it with low sodium soy sauce. The recipe doesn’t say exactly how much beef is called for but I imagine it’s probably a pound or a pound and a half. With that said, unless you are going to eat all the jerky in one day then the sodium content per piece of jerk (depending on how small or large you cut them) isn’t equal to a 1/4 of soy sauce and 1 teaspoon of salt. Also take into consideration that when you marinade the meat, not all of the marinade is absorbed into the meat.

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