Making low-carb paleo beef jerky
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
  • 1-2 lbs of lean beef
  • ⅓ cup soy sauce
  • ⅓ cup Worcestershire sauce
  • 2 cloves of garlic chopped
  • ½ teaspoon onion powder
  • ½ teaspoon pepper flakes
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon honey
  1. Freeze meat for 30 minutes to make slicing into ¼ inch pieces easier.
  2. Take meat and combine with all ingredients and place into a gallon Ziploc back and remove as much air as possible.
  3. Place in your fridge overnight.
  4. Add marinated meat to your food dehydrator at the lowest heat setting. (No dehydrator lay on baking cooling racks in your oven at its lowest setting with oven cracked open with some wadded up aluminum foil)
  5. Let dry for 4-6 hours (depending on the heat) you know when it is down when it cracks on the edges when you bend it.
  6. Eat any fatty pieces you have first since it could go rancid, put the rest in your fridge where it will be good for a couple months...though I doubt it will be there that long.
Recipe by Fat Guy Weight Loss at