Global · snack
Salt and Pepper Beef Jerky (No Marinade)
Video by Hedgecomber on YouTube · Open on YouTube
- Carnivore
- Low carb (0.3 g net carbs) but not keto: 41% of the energy is from fat, and keto meals get about 60% or more
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
A 30 g handful gives about 16 g of protein for under 120 kcal, with no sugar or marinade, and is a good source of vitamin B12, selenium and zinc. It is salty, so count it in your day's salt.
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Ingredients 3
Method
Tap a time to watch that step in the video.
- Put the 600 g piece of lean topside or silverside in the freezer for about an hour so it firms up and is easy to slice.
- Trim off every bit of visible fat (it turns rancid), then slice the beef as thinly and evenly as you can, cutting across the grain so the jerky is tender rather than chewy. 0:36
- Lay the slices flat on dehydrator trays (or oven racks) so they don't touch or overlap; put tiny scraps on a fine mesh so they don't fall through. 6:36
- Mix the 2 tsp salt with the 1 tbsp pepper and shake it evenly over the meat through a sieve. Alternatively, toss the slices with the seasoning in a large zip-lock bag. 8:05
- Dry on the dehydrator's highest (meat) setting, about 68°C, for 2 hours or more, checking every 30 minutes and taking out pieces as they finish. It's ready when dry and leathery but still bendy. 9:27
- Cool completely, then keep in a sealed tub in the fridge.
Tip. Fridge only (no cure): eat within a week, or freeze. No dehydrator? Dry it on racks in a low oven. Serves 8 is our estimate (600 g raw beef dries to about 240 g). Some seasoning falls through the racks, so the salt shown is a maximum.
The method is a summary in our words — the video shows every step.
One portion (about 30 g jerky) gives you 1 of 8
Where the energy comes from one serve
- Net carbs 1%
- Protein 56%
- Fat 43%
Very low carb: under 10% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 High33%
0.8 µg a serve, mostly from lean beef (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Selenium High33%
18 µg a serve, mostly from lean beef (100%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Zinc High26%
2.8 mg a serve, mostly from lean beef (100%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B6 High20%
0.3 mg a serve, mostly from lean beef (99%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Show the other 11
Iron7%
1.3 mg a serve, mostly from lean beef (93%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Potassium4%
200 mg a serve, mostly from lean beef (94%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Magnesium4%
16 mg a serve, mostly from lean beef (90%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin E2%
0.2 mg a serve, mostly from lean beef (96%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin K2%
2.2 µg a serve, mostly from freshly ground black pepper (65%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Calcium1%
14 mg a serve, mostly from lean beef (69%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Folate1%
4.6 µg a serve, mostly from lean beef (97%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Omega-31%
0 g a serve, mostly from lean beef (93%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin A0%
0.2 µg a serve, mostly from freshly ground black pepper (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin C0%
0 mg a serve. An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D0%
0.1 µg a serve, mostly from lean beef (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Hedgecomber; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.