Making your own beef jerky at home is easier than you might think. This carnivore beef jerky recipe uses simple ingredients and basic techniques that anyone can follow.
The end result is a protein packed snack that tastes much better than store bought versions.
The beauty of this recipe is that it only requires a few ingredients – flank steak and some basic seasonings. You don’t need any special equipment either, just your regular oven and a couple of baking sheets.
This makes it perfect for anyone following a carnivore diet who wants to prepare their own snacks.
I’ve been making this jerky for years now, and it’s become a staple in my household. It’s great for taking on hikes, keeping at your desk for a quick protein boost, or just enjoying when you want something savory.
👍 Why You’ll Love This Recipe
Protein Powerhouse: Each piece of this beef jerky is packed with protein but has almost no carbs. This makes it perfect for fueling your body throughout the day while staying strictly carnivore.
The flank steak used in this recipe is particularly rich in quality protein, giving you sustained energy without the crash that comes from carb heavy snacks.
Budget Friendly: Making your own jerky costs much less than buying pre made carnivore friendly jerky from stores.
Store bought jerky often comes with a hefty price tag, especially if it’s marketed as “clean” or “paleo.” By making your own, you can get more than twice the amount for the same money.
Perfect Travel Food: This jerky doesn’t need refrigeration and won’t make a mess when eating on the go. It’s ideal for hiking, road trips, or keeping at your desk for a clean, carnivore friendly snack.
✨ Carnivore Beef Jerky Recipe Ingredients
For this carnivore beef jerky recipe you will need:
- 1.5 pounds Flank Steak
- 3/4 tablespoon Salt (I recommend using this smoked salt – amazon link)
- 1 1/2 tablespoon Garlic Powder
- 3/4 teaspoon Black Pepper
- 1 tablespoon Chili Powder
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👨🍳 How To Make
Follow my easy carnivore diet beef jerky recipe:
Step 1
Start by preheating the oven to 225°F (110°C) and lining two large rimmed baking sheets with parchment paper.
Step 2
Unfold the steak (it should be partially frozen for easy cutting). Place it on a cutting board, and cut it crosswise (against the grain) into 2-inch wide strips.
Aim for strips that are approximately 1/8-inch in thickness. Should the strips be thicker, cut each one lengthwise into two slimmer pieces.
Step 3
Let the meat strips rest for about 15 minutes and defrost completely. Once they are, arrange them in a single layer on the cutting board. Cover them with cling wrap, and using a meat pounder, pound them so they are thinner.
Step 4
Place the strips in a large bowl. Add the seasonings. Toss everything together until the meat is coated.
Step 5
Arrange the meat pieces on the two baking sheets, leaving enough space between the pieces. Bake for 3 hours (rotate the baking sheet after about 1 hour).
Remove the dried meat strips and let them cool for 20 minutes before serving. I recommend slicing into smaller cubes. Enjoy this delicious carnivore beef jerky!
💡Tips
1. Choose the Right Cut of Meat
When making beef jerky, it’s important to select the right cut of meat. Flank steak is a great choice because it’s lean and flavorful.
Choose cuts that are trimmed of excess fat, which can cause the jerky to spoil more quickly. Opting for the right cut will ensure your jerky comes out tasty and lasts a long time.
2. Partially Freeze the Meat for Easy Slicing
This makes the meat firm so it’s easier to cut thin, uniform strips – which is vital for proper drying and texture.
Simply place the steak in the freezer for 30-60 minutes until somewhat hardened but not completely frozen through.
Then remove and slice against the grain into long, thin strips around 1/8 inch thick. Partially freezing first prevents the meat from being too gummy or mushy when cut.
3. Pound the Meat to the Right Thickness
After cutting the meat into strips, it’s highly recommended to pound them with a meat mallet or rolling pin until very thin. The jerky needs to be approximately 1/8 inch thick or less to dry out completely in the oven.
Thicker pieces won’t dehydrate all the way through and will come out too moist and chewy.
Lay strips flat between pieces of plastic wrap or wax paper and firmly pound to an even thinness. This extra step makes a huge difference in getting that perfectly crispy jerky texture.
You’ll Love These Recipes Too
If you liked my carnivore diet jerky recipe, make sure to check out these recipes too:
Carnivore Beef Jerky
Print RecipeIngredients
- 1.5 pounds Flank Steak (700g)
- 3/4 tablespoon Salt (I recommend using this smoked salt - amazon link)
- 1 1/2 tablespoon Garlic Powder
- 3/4 teaspoon Black Pepper
- 1 tablespoon Chili Powder
Instructions
- Start by preheating the oven to 225°F (110°C) and lining two large rimmed baking sheets with parchment paper.
- Unfold the steak (it should be partially frozen for easy cutting). Place it on a cutting board, and cut it crosswise (against the grain) into 2-inch wide strips.Aim for strips that are approximately 1/8-inch in thickness. Should the strips be thicker, cut each one lengthwise into two slimmer pieces.
- Let the meat strips rest for about 15 minutes and defrost completely. Once they are, arrange them in a single layer on the cutting board. Cover them with cling wrap, and using a meat pounder, pound them so they are thinner.
- Place the strips in a large bowl. Add the seasonings. Toss everything together until the meat is coated.
- Arrange the meat pieces on the two baking sheets, leaving enough space between the pieces. Bake for 3 hours (rotate the baking sheet after about 1 hour).Remove the dried meat strips and let them cool for 20 minutes before serving. I recommend slicing into smaller cubes.Enjoy this delicious carnivore beef jerky!
