Oven Dried Beef Jerky

Until I stopped eating cane sugar I had no idea it was in quite so many foods, including beef jerky! It’s not hard to make jerky only time-consuming and I have plenty of time. Most recipes I found contained soy sauce but, since I’m also sensitive to soy, I marinated the beef in Worcestershire sauce, garlic and black pepper. It turned out really well and I expect I’ll be making more before too long. I also want to experiment with turkey jerky. 🙂

Drying times vary based on the thickness of the meat slices and the racks used. I laid the slices out on two cooling racks and stacked them on top of each other using a ball of tin foil at each corner of the bottom rack to hold the top rack above it. An hour through the baking process I switched the racks and turned the meat over. What I expected to be a four hour drying time ended up being only 2 1/2 hours.

2 lbs lean beef, sliced as thin as possible (I used sirloin)
1/2 cup Worcestershire sauce
1 tsp granulated garlic
1/2 tsp fresh ground black pepper

Combine all ingredients in a bowl or sealable gallon sized bag and refrigerate for at least 8 hours. Preheat oven to 250*F. Cover a large baking pan with tin foil and layer strips of meat on oven safe wire racks set in the baking pan. Stack racks if you had more than one. Place baking pan in the oven and bake for at least two hours and up to four hours until it is dry. Switch racks and turn the meat over every hour. Once dry, remove from oven and allow to cool at least 8 hours before sealing in an airtight container or bag.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Snack food, Sugar Free. Bookmark the permalink.

2 Responses to Oven Dried Beef Jerky

  1. wendyburnett says:

    Awesome! If I’d known it was this easy, I’d have been doing it for ages. Jerky is a real treat around here, and the pre-made stuff is SOOOO expensive, and so full of crap I don’t want to feed my family, that we don’t have it very often. (We like hot stuff, so I’m probably going to add crushed red pepper to the marinade.)

    • It’s like making marshmallows – seems difficult but is extremely easy. 🙂 Let me know how the jerky turns out with red pepper flakes. I added what I like (most of the recipes I found were soy sauce based & I’m sensitive to soy).

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