You’re tired of snacks that vanish in three bites and leave you hangrier than before. Store-bought jerky? Overpriced, packed with sugar, and tastes like salted cardboard.
Enter homemade keto beef jerky—chewy, flavorful, and so filling you’ll forget other snacks exist. No fancy equipment, no weird ingredients, just pure protein-packed perfection. Want a snack that doesn’t suck?
Keep reading.
Why This Recipe Slaps
Most jerky recipes drown the meat in sugar or soy sauce. This one keeps it keto with a smoky, savory marinade that clings to every fiber. The result?
Jerky that’s low-carb, high-protein, and actually satisfying. Plus, you control the thickness, so no more jaw-breaking leather strips. It’s cheaper than store-bought, lasts weeks, and tastes like you hacked the snack system.
Ingredients (AKA the Flavor Arsenal)
- 1.5 lbs lean beef (flank steak or top round works best)
- 1/4 cup coconut aminos (or tamari for a soy option)
- 2 tbsp Worcestershire sauce (sugar-free, because we’re not monsters)
- 1 tbsp liquid smoke (for that campfire vibe)
- 2 tsp garlic powder (because bland jerky is a crime)
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust if your Worcestershire is salty)
- 1/4 tsp cayenne pepper (optional, for spicy jerky enthusiasts)
Step-by-Step: How to Turn Beef Into Gold
- Freeze the beef for 1-2 hours.
This makes slicing easier than convincing a toddler to nap.
- Slice against the grain into 1/4-inch strips. Thinner = crispier, thicker = chewier. Your call.
- Mix all marinade ingredients in a bowl.
Taste it. Adjust spices if needed. Don’t drink it.
- Toss beef strips in the marinade, cover, and refrigerate for 6-24 hours.
Longer = deeper flavor.
- Pat the beef dry with paper towels. Wet meat steams instead of dehydrating. Science.
- Arrange strips on a dehydrator tray or baking rack.
No overlapping, or they’ll stick like bad decisions.
- Dehydrate at 160°F for 4-6 hours (or bake at 175°F on a rack for 3-4 hours). Check for dryness—it should bend, not snap.
Storage: Keep It Fresh, Keep It Crunchy
Store in an airtight container at room temp for up to 2 weeks. For longer shelf life (or if you live in a swamp), toss it in the fridge for a month.
Freezing? Layer between parchment paper and freeze for 3 months. Pro tip: Add a silica gel packet to the container to fight moisture.
Because soggy jerky is sad jerky.
Benefits That’ll Make You Ditch Store-Bought
- Zero sugar: Unlike most commercial jerky, which is basically candy with a protein badge.
- High protein, low carb: Perfect for keto, carnivore, or anyone who hates hunger.
- Customizable: Add more heat, swap spices, or go wild with coffee rubs. You’re the boss.
- Cheaper: Homemade costs half as much as premium brands. Your wallet will high-five you.
Common Mistakes (Don’t Be That Person)
- Using fatty cuts: Fat spoils faster.
Stick to lean beef unless you enjoy rancid snacks.
- Skipping the freezer step: Slicing room-temp beef is like wrestling a greased pig. Just freeze it.
- Overcrowding the dehydrator: Airflow is key. Give the strips space or they’ll steam instead of dry.
- Ignoring the grain: Slicing with the grain = jerky shoelaces.
Against the grain = tender bites.
Alternatives for the Adventurous
Not a beef fan? Swap it for venison, turkey breast, or even salmon (yes, fish jerky exists). Vegetarian?
Try marinated portobello mushrooms or coconut flakes. For the marinade, replace Worcestershire with balsamic vinegar or add espresso powder for a deep, roasty kick. The world is your jerky oyster.
FAQ: Because You’ve Got Questions
Can I make this without a dehydrator?
Absolutely.
Use your oven on the lowest setting (175°F) with the door slightly ajar. It’ll take 3-4 hours. A fan helps.
How do I know when it’s done?
It should be dry but still pliable.
Think “bendy but not sticky.” If it snaps like a twig, you’ve gone too far.
Why coconut aminos instead of soy sauce?
Coconut aminos are lower in carbs and soy-free. But if you’re not strict keto, tamari or low-sodium soy sauce works too.
Can I use ground beef?
Sure, if you want beef sticks instead of strips. Use a jerky gun or roll it flat, but expect a different texture.
Is this jerky shelf-stable?
Technically, yes—if it’s fully dehydrated.
But IMO, refrigerate it if you’re not eating it within a week. Better safe than sorry.
Final Thoughts
Homemade keto beef jerky isn’t just a snack; it’s a power move. No more settling for overpriced, sugar-laden junk.
With 10 minutes of prep and a little patience, you’ve got a stash of salty, smoky goodness that’ll keep you fueled for weeks. Now go forth and dehydrate like a pro.
- One 4.25 ounce container of Iodized Salt & Black Pepper
- This salt contains iodide, a necessary nutrient
- Store in a cool, dry place
- DISTINCTIVE FLAVOR: Black peppercorn enhances the flavor of meat, gives a spicy bite to soups and stews and brightens up…
- SEA SALT SUBSTITUTE: Common table salt is refined and many other compounds and additives are added in its processing whi…
- ETHICALLY SOURCED: Pink Himalayan salt is a type of rock salt mined in the depths of the Himalayan mountains of Pakistan…
- DISTINCTIVE FLAVOR: Black peppercorn enhances the flavor of meat, gives a spicy bite to soups and stews and brightens up…
- SEA SALT SUBSTITUTE: Common table salt is refined and many other compounds and additives are added in its processing whi…
- ETHICALLY SOURCED: Pink Himalayan salt is a type of rock salt mined in the depths of the Himalayan mountains of Pakistan…
Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!