This super-low-carb chipotle beef jerky is made in the oven – no dehydrator required!
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OK… so I *love* jerky. Beef jerky, turkey jerky, and especially bacon jerky! It is the perfect low carb snack. But it isn’t cheap – often costing just under $10 for what seems like a few bites. Also, it is rarely a zero carb product – because manufacturers REALLY want to put sugar into it, and I just don’t think that’s necessary. After buying store-bought jerky for many years, I decided it was time to take matters into my own hands. I did some reading around and discovered that I didn’t even need a fancy dehydrator – I could make jerky in the oven! I could also make my own seasoning blend that wouldn’t contain carbs!
I used flank steak to make the jerky – although I’ve read you can also use London broil. Mine was about 1½lb in weight which made absolutely loads of jerky! The first job is to freeze it for two hours – this firms it up and makes it easier to slice thinly. After it has firmed up, remove any large pieces of fat, then slice the rest as thinly as you can.
Next, make a marinade from soy sauce, liquid smoke, chipotle powder, chipotle salt, chipotle flakes, onion powder, paprika and black pepper. I really don’t think you can go far wrong with this marinade if it is a blend of flavors that you enjoy.
Add the beef to the marinade, stir well to coat and leave it (covered) in the fridge for 24 hours, turning once halfway through. Lay the pieces out on cooling racks on top of baking sheets. I have mine lined with silicone mats in these photos but that isn’t really necessary.
Place them in an oven preheated to its lowest setting, and crack open the oven door to help circulation. After two hours, turn the pieces of beef over. I have a convection oven, and after a total of 4 hours cooking time at 135F, the jerky was absolutely perfect. If you don’t have a convection oven, be prepared for it to take 8-10 hours!
The jerky was intensely savory, smoky and spicy. And I could enjoy this perfection knowing that it was a incredibly low in carbohydrates!
Because this chipotle beef jerky doesn’t have any preservatives, you’ll need to store it in the fridge – but it tastes better if you bring it up to room temperature before snacking!
- Freeze the flank steak for two hours, then slice thinly.
- Make a marinade from the remaining ingredients. Add the sliced steak, stir to coat, cover, and place in the fridge for 24 hours, turning once.
- Preheat the oven to the lowest setting - usually 135-150F.
- Lay the steak slices on a baking rack placed on a baking tray.
- Bake in the oven with the oven door propped open slightly for circulation. Turn all the pieces over after two hours.
- Continue to cook for another 2-6 hours until the beef has thoroughly dried out. Convection ovens will be quicker.
1g net carbs per serving
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