Saturday, December 31, 2016

Simple Beef Jerky THM S Low Carb

I don't know about you, but I always thought beef jerky was SO hard to do.  So I never tried.  It seemed like every recipe I found was for expensive cuts of meat that I would never purchase.  Or for deer, of which I did not have.

But this year changed that. My son was able to get his first deer with the help of his cousin.  So our family has been blessed with meat, that we have never tried before. So out comes the recipes and the... wait a minute I have never had deer before so I didn't have any.

So in comes the University of YouTube. Okay admit it. ALL of us have attended a few classes from them. I mean if you want to make some cute craft.. youtube has the answer right?  So off I went.

Now, my brother has made beef jerky before, but he had a mix. Since I no longer use sugar or anything like that in it, that is kinda out for me. So I kept digging. Eventually I found this webpage that the directions were simple and easy, just like I needed.  But they were VERY simple. Salt, pepper, and seasoning. No measurements. That didn't work. So I played around with it and I came up with what we will be using with our ground beef and ground venison.


5 pounds of ground meat
2-3 tsp salt
1 tsp pepper
5 TBSP seasoning. I used Italian and it was wonderful. The smell... ahhh,

Now you can dehydrate the meat 2 different ways. I have done the dehydrator, on HIGH, and it takes at least 36 hours. When I use the oven I can do it at 190 and usually be done in 12 hours.

Now to prepare your meat for the process I mix it together and then spread it on parchment paper for the drying process. Kinda in strips like shown.

If using the dehydrator I put down parchment paper on my drying rack to dry out the jerky. In the oven I put them on cookie sheets without the parchment paper.   Depending on the meat, you may or may not have any fat drippings. Since I used the Aldi meat in the above photo I did have some left on the parchment paper.

2 comments:

  1. And then what? Put it on a cookie sheet in the oven? How do you store it? Does it drip fat?

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    1. I typically store it in my fridge and expect to eat it up without a week. If longer I throw it in the freezer to keep. With no preservatives you will need to keep it in the fridge or freezer or it will grow into a science experiment instead of yummy jerky.

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