Low Carb Beef Jerky (Whole30 Compliant)
Try this Low Carb Beef Jerky (Whole30 Compliant) recipe, or contribute your own.
Try this Low Carb Beef Jerky (Whole30 Compliant) recipe, or contribute your own.
- Carbohydrate 2.45294682280096 g
- Cholesterol 0 mg
- Fat 0.0577206770901358 g
- Fiber 0.169320832775293 g
- Protein 0.147799843722675 g
- Saturated Fat 0.0121769791692013 g
- Serving Size 1 1 serving (19g)
- Sodium 908.082087256383 mg
- Sugar 2.28362599002567 g
- Trans Fat 0.0214458333322913 g
- Calories 10 calories
Step-by-step
- Thinly slice the london broil (across the grain) into strips.
- Combine all of the marinade ingredients in a large bag or bowl.
- Add the strips of beef and toss to coat.
- Refrigerate for 8 hours, or overnight.
- Preheat oven to 250 degrees (F).
- Spread the jerky strips on cookie sheets.
- Place in the oven and let dry for about 6 hours.
- Check for doneness, they should be dark in color and completely dried out.
- If they are still not done, turn the oven off and leave them inside for another few hours or overnight.
- Store in an airtight container.
- I keep mine in the fridge just in case.
The ingredient list alone cannot explain the critical nature of meat selection and preparation when dehydrating beef at home. Starting with a lean cut like London broil is mandatory because residual fat will turn rancid during long storage windows. Trimming every visible trace of fat ensures the final product remains shelf-stable and dry. Slicing the beef precisely across the muscle grain shortens the muscle fibers, resulting in jerky that breaks apart cleanly rather than chewing like leather.
Scaling and Dehydration Mechanics
Multiplying this recipe requires proportional adjustments to both the marinade and the drying surface area. Overcrowding cookie sheets traps moisture, preventing proper dehydration and stalling the process past the standard six-hour drying window at 250 degrees Fahrenheit. Ensure single layers with space between strips for optimal airflow. If doubling the batch, use multiple oven racks and rotate the pans halfway through.
- Strips remain rubbery: Extend drying time in increments of thirty minutes until completely rigid.
- Excessive saltiness: Reduce kosher salt by twenty-five percent if using a shorter marination window.
- Uneven drying: Relocate pans between upper and lower oven positions to compensate for heat gradients.
