Homemade Beef Jerky (No Sugar, No Soy)

Carnivore homemade beef jerky is 2 pounds of top round (or eye of round) sliced into ⅛-inch strips, salted with 1 tablespoon of coarse salt, and dehydrated at 165°F for 4 to 5 hours until the strips bend and crack but don't snap. Salt is the only seasoning — no soy sauce, no Worcestershire, no liquid smoke, no brown sugar (all standard jerky-recipe ingredients are excluded under strict carnivore framing). The result is purer-tasting beef jerky than anything sold commercially. A 1-ounce serving delivers 16g protein, 2g fat, and 90 calories at roughly $3.50 per ounce in raw cost — about half the price of store-bought brands like Chomps or Country Archer. A whole 2-pound batch yields 12 to 14 ounces of finished jerky after dehydration (about 60% weight loss). Slice across the grain for tender jerky that pulls apart easily; slice with the grain for chewier jerky that holds shape better in a pocket.

Ingredients

Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.

Instructions

1. 1

   Place the roast in the freezer for 30 minutes — partially frozen meat slices easier and thinner.

2. 2

   Slice the beef across the grain into ⅛-inch strips with a sharp knife. Trim any visible fat (fat goes rancid in stored jerky).

3. 3

   Toss strips with 1 tbsp coarse salt until evenly coated.

4. 4

   Set the dehydrator to 165°F. Or preheat oven to 175°F (oven minimums vary).

5. 5

   Lay strips flat on dehydrator trays or oven racks with 1 inch of space between each. For oven, place a sheet pan below to catch drips.

6. 6

   Dehydrate 4 to 5 hours. Check at 4 hours — strips should bend and crack but not snap when folded.

7. 7

   If still too soft, continue 30 minutes at a time. If brittle, you've over-dried — reduce time on the next batch.

8. 8

   Cool to room temperature. Store in airtight containers or vacuum-sealed bags. Keeps 1 month at room temperature, 6 months refrigerated.

Nutrition per Serving

Frequently Asked Questions