Skip the sneaky carbs in store-bought jerky and make your own with this easy recipe that requires no expertise or fancy equipment!
Beef jerky used to be my go-to snack. My dad always kept it around the house while I was growing up, and sometimes it even appeared in my sack lunches. I always liked the way it quieted my grumbly belly while making me feel deeply satisfied with its chewy, meaty bite.
Then my partner informed me that store-bought jerky often contains hidden carbs. I thought he was just bursting my bubble about snacks from my childhood—until I examined the ingredients list on my favorite brand. He was right! Maltodextrin, corn syrup solids, and sugar-based teriyaki flavorings were right there on the label. Thankfully, that moment of disillusionment led me to this homemade beef jerky keto snack recipe!
I was a little intimidated to try it at first. The steps seemed complicated—marinating overnight, changing the oven temp in the middle of baking, judging doneness by look and feel rather than straight-up time or temp. But we made it our weekend project, and it actually turned out to be fun! I felt like a food scientist each time I performed the “bend test” to see if my batch was done. Full disclosure: My first batch got a little overcooked. It was still tasty, just a bit more on the tough side than I’d like. I was more confident and diligent with the second batch, which came out perfectly chewy! And the marinade really brings out the deep umami flavors of the beef without overpowering it. Yum!
Now, we make this homemade jerky recipe a couple times a month. It’s a great solution for my mid-afternoon snack cravings at work, and it makes for excellent fare on our camping trips. Don’t let this recipe intimidate you! If I can manage it, I’d bet anyone can.
How to know when your jerky is done
One of the biggest questions I had the first time I tried this recipe was, “How do I know when my jerky is done?” Apparently, relying on time alone risks over- or undercooking jerky because of the huge variances in home ovens and slice thicknesses. So the combo of a reliable meat thermometer and some sensory tests is the way to go.
Firstly, the meat needs to reach an internal temperature of 160°F. Then, start with “the bend test.” After you’ve lowered the oven temp to 170°F in step six, wait about an hour to check thinner slices, two hours for thicker slices. Then carefully take out one of the strips, let it cool slightly, and bend it. The slice should be dry to the touch and pliable, bending without breaking or snapping. It should also show small white “spider-web” cracks on the surface when bent, but no liquid should ooze out. If it doesn’t pass the test, let it bake longer. Continue checking every 20–30 minutes.
While it’s possible to overcook jerky, it’s uncommon—but you have to stay attentive! Overcooked jerky will turn hard, dark, and brittle, losing its signature chew and developing a tough, chalky texture.
Remember: Jerky continues to firm up a little as it cools. If it passes the bend test, remove a piece and let it cool before making your final call. The goal is a chewy texture, not one that is brittle or crunchy.
How do I store leftovers?
Let your beef jerky cool completely to room temp, then store it in an airtight container or zip-top bag, away from direct sunlight and humidity. Placing a small food-grade desiccant in with the jerky will fend off sogginess. It’ll keep at room temp for up to a week or in the fridge for up to 3 weeks. You can also freeze jerky in a vacuum-sealed or tightly closed freezer-safe bag for up to 6 months. Thaw in the fridge to ensure the best texture, taste, and food safety.
Similar recipes to try
Hungry for more low-carb snacks to make at home? Check out this super-easy recipe for Keto Trail Mix, this Keto Candied Pecans Recipe, these Easy Chocolate Keto Fat Bombs, and this tutorial for How To Pickle Cucumbers.
Homemade Beef Jerky Keto Snack Recipe
Ingredients
- 1 pound top sirloin steak
- 1/4 cup soy sauce or liquid aminos or coconut aminos
- 1 tablespoon keto brown sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon liquid smoke
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Trim any visible fat from the top sirloin steak. Slice the beef into thin strips, about 1/8 to 1/4-inch thickness, cutting against the grain.
- In a zip-top bag or medium food storage container, mix together the soy sauce, brown sugar, vinegar, liquid smoke, pepper, salt, garlic powder, and onion powder for the marinade. Place the beef in the marinade and toss or stir to coat it evenly. Place the container in the refrigerator and let the meat marinate for at least 3 hours, or overnight.
- Once the beef has fully marinated, preheat the oven to 300°F. Prepare two baking sheets with an oven-safe rack in each. Adjust oven racks so that both are as close as possible to the middle of the oven
- Remove the meat from the fridge. Lay the strips of beef on the racks. Wrap one piece of beef tightly around the probe of an oven-safe meat thermometer.
- Place both baking sheets in the oven one on the upper-middle rack, the other on the lower-middle rack. Bake until the thermometer inside the meat reaches 160°F, about 15 minutes.
- When the meat hits that temp, crack open the oven door for 1 minute to let some heat escape, and reduce the oven temperature to 170°F. Close the oven door.
- Continue dehydrating the meat in the oven for about 2 to 4 hours, or until it reaches the proper texture—pliable without any moisture seeping out. Total time will depend on the thickness of the meat and your oven. Start checking for doneness around 2 hours.
- When the jerky is done, remove it from the oven, let cool, and enjoy.
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