Step 1Place all the ingredients in a bowl: minced meat, onion powder, garlic powder, paprika, black pepper, salt and coconut aminos. Mix using your hands.
Note: Since your oven will be on for 4-5 hours, make 2-3 batches at once!
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Step 1Place all the ingredients in a bowl: minced meat, onion powder, garlic powder, paprika, black pepper, salt and coconut aminos. Mix using your hands.
Note: Since your oven will be on for 4-5 hours, make 2-3 batches at once!
Step 2Place the meat mix on top of a strong parchment paper or a heatproof baking mat and press down using your hands to flatten. Use a rolling pin and roll out until you get a rectangular shape, about 1/4 inch (1/2 cm) thick.
Step 3Pre-cut the jerky into thin slices using a pizza cutter. Place in the oven preheated to 90 °C/ 190 °F and cook for 4-5 hours, until dry. Drain the excess juices every 2 hours. Flipping the jerky on the other side half way through the cooking process will speed up the drying.
If you decide to make two batches of beef jerky, make sure you use two baking sheets - each for one batch. You could also use a dehydrator and dry on a higher temperature setting.
Step 4When done, remove from the oven and let it cool down for 5 minutes. Using a pizza cutter, slice the pre-cut jerky. Let it cool down at room temperature.
Storage: Properly dehydrated jerky is travel-friendly. Keep it in a sealed jar or a Ziploc bag at room temperature for to 3-4 months.
Step 5Eat by itself or with low-carb dips like Guacamole, Baba Ganoush or Cheesy Low-Carb Dip. You can reserve the meat juices for cooking - it will add flavour to your meals! Simply pour in a jar and keep refrigerated for up to a week.