How to Make Delicious Low Sodium Beef Jerky at Home

Beef jerky makes for the perfect high protein snack to take on-the-go. Unfortunately, most store-bought jerkies are loaded with sodium, with some containing over 1000 mg per serving! Thankfully you can easily make your own low sodium beef jerky at home. With just 8 basic ingredients and a few simple steps you’ll have tasty jerky that’s low in sodium but big on flavor.

Choose the Right Cut of Meat

The cut of beef you use is important, as you want a leaner cut that will dry well Top round, bottom round, flank steak, or London broil are excellent choices Trim off any excess fat before slicing the meat, as fat can cause the jerky to spoil quicker. Avoid high fat cuts like ribeye.

Partially Freeze the Meat

For easier slicing, freeze the trimmed meat for 1-2 hours until firm but not completely frozen. Using a sharp knife, slice the beef against the grain into long, thin strips, around 1⁄8 inch thick Cutting against the grain makes the jerky nicely chewy when done The thinner the slices, the faster the meat will dry.

Marinate the Meat

To infuse flavor and tenderize the meat, marinate the strips for 8-24 hours in the fridge. The marinade can be as simple or complex as you like. A basic one contains:

• 2 Tbsp brown sugar
• 2 Tbsp soy sauce or coconut amino acids
• 1 Tbsp Worcestershire sauce
• 2 tsp each garlic powder, onion powder, paprika, black pepper
• 1 tsp liquid smoke

Dehydrate the Meat

Arrange the marinated slices flat on dehydrator trays without overlap. Dehydrate at 155°F to 165°F for 4-7 hours, flipping halfway, until dried but slightly pliable. If you don’t have a dehydrator, use your oven on the lowest setting with the door propped open.

Variations for Different Flavors

Customize your jerky by playing around with different marinade flavors. Options include:

• Teriyaki – Use teriyaki sauce, ginger, garlic, onion, red pepper flakes
• Spicy – Chipotles in adobo, ancho chile powder, cayenne, cumin
• Herby – Rosemary, thyme, sage, lemon juice
• Sweet & Salty – Soy sauce, brown sugar, honey, five spice powder

Make a Wet Brine

For even more flavor infusion, make a wet brine by bringing all the marinade ingredients to a boil, then cooling completely before adding the meat. Let the meat brine for 12-24 hours.

Dry and Store Properly

Let the jerky cool completely before storing to avoid condensation. Store in a sealed container or bag. For maximum freshness, store in the fridge or freezer. Properly dried jerky can last 1-2 months refrigerated or 6 months frozen.

Food Safety Tips

• Use fresh, high quality beef and prep/store properly

• Keep raw meat separate from finished jerky to avoid cross-contamination

• Wash hands, utensils, cutting board before and after use

• Marinate in the refrigerator

• Dry meat quickly at proper temperatures

• Let jerky cool fully before storing

• Consume within recommended timeframe

With a bit of preparation and care, you can make crave-worthy low sodium beef jerky with just a fraction of the sodium of store-bought options. DIY jerky also allows you to control the ingredients. Enjoy experimenting with flavors to create your new favorite homemade jerky recipe!