Where to begin…ok first, I have seen where people have professional photographers take their food photos! That would be nice lol. I have a camera I barely know how to operate, but most of the time I get by. However, not yesterday, I couldn’t care less about it so i was like hey, as long as there is a photo I’m good.
Today I woke up cranky lol. I didn’t go to sleep until 2, and my daughter climbed in my bed, and she was kicking around and being crazy all night and then decided to wake up at 7:00. I am so tired! I hope she decides to take a nap soon lol. Plus, I have a ton of work to do today…if only I could have coffee. I cant in the 30 day program I am doing. I mean, I CAN, but I hate black coffee without sugar, so that’s why I say I cant have it lol.
Tomorrow is Sept 11th, the 12th Anniversary of 9/11. I am doing a Remembrance walk in the morning to walk for the fallen, and in memory of my little brother LCPL Anthony Melia!
Well, anyway this is my recipe for beef jerky. I put two options below…one for those on a strict low carb or induction phase, and one that isn’t as strict. My husband really likes the second option, as that is what I used to send him in Korea along with a Habanero one. If you do not have a food dehydrator, that is OK, I have another option below as well.
1-1/2 lb Eye of Round Roast, cut into very thin strips
1/2 cup reduced sodium soy
2 Tbsp Worcestershire
1/2 Tbsp liquid Smoke
1 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
Sauce for jerky option 2
1/2 cup sugar free apricot jam
1 cup Reduced Sugar ketchup
1 tsp Splenda Brown Sugar
1/4 tsp cayenne
Beef Jerky Option 1:
Mix all your marinade ingredients together in a large bowl, then add your meat and toss around to coat. Cover and set in your refrigerator overnight.
The following day, place each piece on the food dehydrator racks and run on the meat temperature for about 5 hours.
Recipe makes approximately 24 pieces, and does not have any carbs.
Beef Jerky Option 2:
Follow the above directions, and once the jerky has been in the food dehydrator for 3 hours make the sauce.
In a small sauce pan, mix together the apricot jam, ketchup, brown sugar and cayenne. Cook, stirring occasionally for 5 minutes.
Brush the sauce on the jerky on both sides, then once you reach the 4 hour mark do it again, and at the 5 hour mark do it again. Keep basting the jerky every hour until it is done. You should only have to do this 3 times. My beef jerky with the sauce takes about 6 hours instead of 5 hours.
Recipe makes approximately 24 pieces, and has 4.75 carbs for every 3 pieces.
*Note: my mom has a food dehydrator from biblical times haha…it is so old. So, if you have one of those, making beef jerky will take all day and overnight like hers does. If you have a dehydrator made within the last 5 years or so, it should only take 5-6 hours
*If you do not have a food dehydrator, bake in the oven. To do this, preheat your oven to 150 degrees. Place the rack on the highest level, and line the bottom of your oven with foil to catch any dripping marinade. Lay the meat over 1 large wooden skewer, then place the skewer over the oven rack. Dry in the oven for about 4 to 5 hours.
This is the food dehydrator I have