Low Sodium Beef Jerky
The BEST beef jerky, and it is truly low sodium! Sweet, smoky and you control the heat. Marinate one pound batches then dry in your oven, no special equipment required.
Ingredients
Beef: - ask butcher to slice a frozen cut for you to make jerky. They'll find you an inexpensive cut and slice it about 1/8th inch thin. This recipe is built for a 1 lb beginning weight.
Marinade:
Splash (less than 1/4 cup) of white wine vinegar
1/4 cup sweet chili oil
1 tsp stir fry oil
1 Tbsp molasses
2 tsp low sodium soy sauce (coconut aminos is a good alternative)
1 Tbsp liquid smoke
Heavy dash (1/8 tsp) of smoked paprika
1/4 cup BBQ sauce
Heavy drizzle teriyaki sauce or glaze (rough tsp)
1/2 tsp ground cayenne pepper
1/8 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 Tbsp Mexican Villa hot sauce or Sriracha (adjust or delete to your taste)
1 Tbsp brown sugar
Dry Rub:
1 tsp Mrs Dash no salt Lemon Pepper
1 tsp Mrs Dash no salt Steak Grilling Blend (or Table Blend if not available)
Dash of black pepper
Dash of sea salt
Dash cayenne pepper (again, to your taste / spice level)
Instructions
Thaw beef on counter while making marinade.
In a bowl or directly into a large zipper food bag, mix all marinade ingredients.
Add beef strips, mush around to cover with sauce.
Marinate in fridge anywhere from 2 hours to overnight, turning and mushing the strips around so that everything gets marinated well.
Once marinating time is done, heat oven to 170 F.
While pre-heating, mix up your dry rub, it will be used half and half during drying.
Line two large cookie sheets with foil or parchment paper, and place cookie racks in them. Lay the beef strips out onto the racks, try not to overlap. One pound of beef strips should fit onto two racks like this.
Sprinkle the dry rub mixture over the strips, and place in oven for 2 hours.
Pull out trays, and turn over the beef strips. Give a quick spritz with pan oil if you have it, and sprinkle the remaining dry rub mixture.
Return pans to oven, switching places / racks Dry for 1.5 hours
Remove trays, and raise heat in oven to 275 F.
KILL STEP - Bake strips at 275 F for 10 minutes
Remove from oven, let dry completely then store in any container or bag you like. The jerky will keep for about a month, although you'll find it gets eaten MUCH quicker than that!
Tip: You can be marinating your next batch whiile this one is drying. I wouldn't go longer than 8 hours on a marinade as the beef will start to get broken down and delicate.
Filed as
Snack
Holidays
