Best Keto Hot and Spicy Beef Jerky Recipe

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Homemade beef jerky is a perfectly portable, protein-packed snack perfect for fueling your next take a chance.

I'm gonna acknowledge information technology. I beloved snacking. But even healthy trail mixes and nuts are total of extra carbs that I really don't need!

There are a lot of great meat snacks available to purchase pre-made these days, but some of them are full of carbs and sugars too. Problem #2 with pre-fabricated meat snacks is that they are typically not made with 100% organic ingredients, and that is my highest priority. And problem #three, if they are organic they cost an arm and a leg! Then, I went alee a developed a really wonderful, savory, organic, grass-fed hasty recipe that would satisfy all my needs. Make sure to use high-quality grass-fed beef to get the most nutritional benefit for this protein powerhouse.

And then How Much Did It Cost To Make One and a Half Pounds of Beef Jerky?

For me it was just the toll associated with the beef. The rest of the ingredients I had on manus! Four pounds of grass-fed beef at $6 per pound. $24! That's about $1 an ounce!

Not All Dehydrators Are Created Equal!

Let's talk food dehydrators for a quick sec. In that location are some great dehydrators out there, only which 1 do y'all choose to preserve your difficult-earned bounty?

I'm not going to lie. I've only ever used ii dehydrators. The starting time was when I was young and it was the tall, circular stacking kind. It worked only it wasn't very revolutionary. Now I employ the crème de la crème of dehydrator, the Excalibur ! Information technology'south a beast of a dehydrator. Forget doing multiple batches. This matter holds it all. For the four pounds of beefiness hasty I fabricated I just used six of the nine trays! I've used it for tomatoes, fruit leather, and then much more. I take one of the basic models now but someday I will invest in the stainless steel model *swoon!*

Here are some of the specs copied from Amazon for the dehydrator I utilise, the 3926TB model.

"The 3926TB by Excalibur comes with 9 trays, a total of 15 square feet of drying space, 26-60 minutes timer and an adjustable thermostat temperature control that ranges from 105°F to 165°F preserving the nutrients in herbs and produce and making it safe to dehydrate meat for hasty. The fan, heating chemical element and thermostat are in the back of the unit, and then cool air is drawn in, heated and then distributed evenly over each tray. The patented Parallex Horizontal Airflow is exclusive to Excalibur and helps the food dehydrate faster, retain more nutrients and look and taste better, without tray rotation. Trays tin exist removed to raise staff of life, brand yogurts, and use with arts & crafts. Made in United states, Sacramento, California."

Is a dehydrator necessary for this recipe? No, simply it is certainly a lot easier and less messy than using the oven. Not to mention more fun!

Preparing the Jerky

This recipe yields 1 1/2 pounds of fully stale, flavorful beef jerky

Starting time with partially frozen beef. You lot tin either partially freeze fresh meat or partially defrost frozen meat. The meat should be firm enough to piece easily.

Trim any backlog fat from the meat. Fat (although information technology tastes great) tin spoil faster if left on the jerky. Trim any tough connective tissue away too.

Cut each broil in half and brainstorm slicing with the grain. For a more tender jerky you lot tin cutting the meat against the grain but it may non hold up as well in the marinade, resulting in smaller pieces.

When all the meat is sliced identify information technology in a large bowl in the fridge.

Get together all the other herb and spice ingredients and add them to your nutrient processor or blender.  Pulse them several times to first breaking downwards large chunks. Blend on medium speed until the ingredients course a thick sauce.

Pour this marinade over the sliced beef and gently stir to distribute it evenly. Brand sure all the beef is coated by separating whatsoever pieces that are sticking together.

Cover the basin and refrigerate for 12 to 18 hours, preferably overnight. In the concurrently, check out your dehydrator to brand sure it is clean and in working club.

After your meat has marinated, place it in a colander and rinse information technology gently with common cold water. Yous desire to remove about half of the excess marinade. I know this seems strange, similar yous are rinsing the flavor away, but trust me, the wonderful flavors accept already penetrated the meat and the jerky would be too salty and sticky without a rinse. Allow the meat drain for several minutes.

Working one tray at a fourth dimension lay the jerky meat every bit flat every bit possible on the drying racks. Brand sure to unfold any pieces that may have doubled over. Leave at least one/2 inch of space betwixt each piece of meat.

Load the dehydrator and turn information technology on to 160°F. Let the jerky dry out for iii to 6 hours. When it is thoroughly dry it will have darkened in colour and it will snap slightly when it's bent.

Pro Tip:

As you are loading the trays, reserve all of the slightly thicker meat slices that volition dry slower. Make ane tray with these pieces at the finish and identify it at the very superlative of the dehydrator. When the majority of the jerky is done y'all tin leave this one tray in to dry a lilliputian longer. That style y'all won't have to go through all the trays picking out the pieces that are thicker.

Instructions

1. Beginning with partially frozen beef. You tin can either partially freeze fresh meat or partially defrost frozen meat. The meat should exist firm plenty to piece easily.
2. Trim any excess fat from the meat. Fat (although it tastes great) tin can spoil faster if left on the jerky. Trim any tough connective tissue away as well.
3. Cut each bake in one-half and begin slicing with the grain. For a more tender jerky y'all can cut the meat against the grain merely it may not agree up as well in the marinade, resulting in smaller pieces.
4. When all the meat is sliced place it in a large bowl in the refrigerator.
5. Gather all the other herb and spice ingredients and add them to your food processor or blender. Pulse them several times to start breaking down large chunks. Blend on medium speed until the ingredients form a thick sauce.
6. Cascade this marinade over the sliced beef and gently stir to distribute it evenly. Make sure all the beefiness is coated by separating any pieces that are sticking together.
7. Cover the bowl and refrigerate for 12 to 18 hours, preferably overnight.
8. In the meantime check out your dehydrator to make sure it is make clean and in working order.
9. After your meat has marinated, place it in a colander and rinse it gently with common cold water. You want to remove nearly half of the excess marinade. I know this seems foreign, like you are rinsing the flavor away, but trust me, the wonderful flavors accept already penetrated the meat and the hasty would exist also salty and viscous without a rinse. Let the meat drain for several minutes.
10. Working i tray at a fourth dimension lay the jerky meat every bit flat as possible on the drying racks. Brand sure to unfold whatever pieces that may accept doubled over. Leave at to the lowest degree 1/two inch of space between each piece of meat.
11. Load the dehydrator and turn it on to 160°F. Let the jerky dry out for 3 to 6 hours. When it is thoroughly dry it will accept darkened in color and it will snap slightly when it'southward aptitude.

Notes

Pro Tip: Equally you lot are loading the trays, reserve all of the slightly thicker meat slices that will dry out slower. Make i tray with these pieces at the finish and place it at the very top of the dehydrator. When the majority of the hasty is done you tin can leave this one tray in to dry a picayune longer. That style you won't have to get through all the trays picking out the pieces that are thicker.

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Source: https://www.butterforall.com/traditional-cooking-traditional-living/homemade-spicy-herbed-beef-jerky-paleo-keto-friendly/

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