Smoked Beef Jerky Recipe
A delicious low carb, keto-friendly beef jerky recipe that you can make at home in your smoker!
- 2 pounds top round beef boneless, thinly sliced (sub eye round or bottom round as needed)
Traditional Flavor Jerky Marinade
- 1/4 cup coconut aminos or soy sauce/liquid aminos
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Spicy Beef Jerky Marinade
- 1/4 cup coconut aminos
- 1.5 tsp Thai garlic chili sauce
- 1 tsp sriracha sauce
- 1/2 tsp salt
- 1/2 tsp ground black pepper optional
- 1 tsp red chili flakes optional
- applewood or hickory
Using a meat slicer or sharp knife, cut beef into thin sheets and strips approximately 1/4-inch in thickness. Generally, cutting with the grain of the meat creates chewier pieces, while cutting against the grain produces a more crumbly jerky that is easy to bite into. Choose one direction or another based on desired results, or try a combination of both to see what you prefer! Remove and discard any fat, silverskin (fascia), or other connective tissue from the meat. Place the trimmed beef in a large zipper-lock bag.
In a small bowl, whisk together the marinade. For a more traditional beef jerky flavor, combine coconut aminos (or soy sauce/liquid aminos!), garlic powder, onion powder, and smoked paprika. For a spicy marinade, combine coconut aminos with Thai garlic chili sauce and sriracha. Pour the mixture into the bag and distribute the marinade throughout the meat by massaging from outside of the bag. Seal the zipper-lock and place the beef in the refrigerator to marinate for a minimum of three hours.
Remove the slices of beef from the marinade and pat the meat dry with paper towels once you’re ready to cook. Liberally season with salt and sprinkle optional toppings if you prefer. Add pepper for peppered jerky or sprinkle red chili flakes to pair with the spicy jerky marinade. Get creative!
Prep your smoker or fire up your Traeger grill to smoke. Once the grill/smoker is ready, lay the beef out in a single layer directly on the grill or on removable smoker racks. Close the smoker lid once the meat is arranged and smoke until the beef jerky is dry yet flexible when bent, about 4 to 5 hours.
Let jerky rest at room temperature for about an hour. Store sealed and refrigerated in an airtight zipper-lock bag or vacuum bag.
NutritionCalories: 78kcal | Carbohydrates: 1g | Protein: 13g | Fat: 1g | Cholesterol: 34mg | Sodium: 194mg | Potassium: 216mg | Vitamin A: 60IU | Calcium: 12mg | Iron: 1.2mg
Keto Beef Jerky Recipe
A delicious and easy recipe for keto beef jerky that you can make in your oven. No sugar and no soy sauce!