It’s a little difficult for an individual like myself, who writes about and indulges in food, to have a conversation about eating healthier (ie, low-fat, low-salt, lots of veggies, no processed food, for example). As I get older, I realize the amount and types of food I eat should change. I am trying, though! And thus begins my adventure into making a low-salt jerky that I can enjoy as a fairly healthy alternative snack.
I recently bought a dehydrator. Yep, my Thai Basil plant was getting out of control, and I wasn’t using enough to get through it. I tried giving a bunch away, but to no significant effect. Here’s where the beef jerky comes into play. To get some use out of my new dehydrator after dehydrating my Thai Basil, I thought I would make some beef jerky as an alternative to eating junk food. In the future, I will experiment with dehydrating some veggies and fruit and will let you know how that turns out. In the meantime, beef jerky became my point of interest and fixation.
What Cut of Beef to Use for Jerky
For me, the eye of the round cut of beef is the perfect roast for making beef jerky. You can certainly use any other of your favorite cuts. To make the best beef jerky, the type of meat should be very lean. Fat does not dehydrate well. The eye is a great choice in terms of price and achieving a satisfying result.
What Spices to Use
As you start your adventure in making beef jerky, you might think about starting off using your favorite store-bought seasoning. This way, you can determine your favorite spice blend. I have found the Kinders brand of seasoning to be great if you are in a hurry and looking for a specific style.
Think about using fresh herbs, paprika, garlic/onion powder, pepper, and minimal salt for a low-sodium blend. You are targeting under 150mg of sodium per ounce of finished jerky. Try avoiding high-sodium ingredients like soy sauce to keep it “low sodium” (under 115mg per serving). Even low-sodium soy sauce is still very high in salt.
Consider substituting MSG for a portion of added salt. You might be under the incorrect assumption that MSG is bad for you. The idea that it is harmful largely stems from anecdotal reports and flawed early studies, which have been widely debunked by modern research.
You will notice that I include a small amount of Prague #1 as an optional ingredient in my homemade recipe. The primary reason to use Prague Powder #1 (Pink Curing Salt) in your beef jerky rub is for safety. It inhibits harmful bacteria. For quality, it helps to retain the meat’s reddish color and adds a distinctive cured flavor. It’s beneficial if you plan to store the jerky for longer periods. Although if you tend to go through a bag of jerky very quickly (like I do) or use extremely lean meat, its use is not needed. It does, however, provide an extended shelf life to your jerky. I have tried it with and without and have not noticed a noticeable difference in taste. Most of the time, I do not add the Prague powder to my jerky.
The fun aspect of making jerky is that you can change the style based on the spices used. You can vary the end results based on your favorite cuisine, from steakhouse-like to jerky with Asian, Mexican, or a bit of Southern heat! In the past, I have used Kinder’s Cowboy Butter. My recipe below includes my favorite homemade low-sodium blend.
How to Prepare Your Jerky
It’s good to place the roast in the freezer for maybe 30 minutes so that it will be easier to slice into 1/8″ thin slices. Definitely use a sharp knife!
Should I Season the Meat the Night Before
The answer is yes! Be sure to dry-brine your roast. I placed the seasoned slices of beef uncovered in the fridge overnight. Dry-brining beef jerky meat the night before means coating the meat in a salt-based seasoning mixture and letting it rest, uncovered, in the refrigerator for several hours or overnight. This process draws out moisture, which then dissolves the salt and seasonings, creating a natural brine that is reabsorbed into the meat.
Should I Do a Wet-Brine/Marinade the Night Before
This method of brining is very typical. However, for my purpose, I am trying to make a low-sodium, no-sugar jerky. When using a wet brine, it is harder to achieve a low-sodium end product. Especially, when your brine includes liquids such as soy sauce, Worcestershire sauce, or just a wet brine of salt and sugar.
What Kind of Dehydrator Should I Use
You will find many options when buying a dehydrator. You can easily find inexpensive options. I found one under $100 and have no complaints. It is easy to use, easy to clean, and works like a dream!
The Before and After Pics of the Dehydrator doing its work!
Time to put the dehydrator to work! Pull the dry-brined slices from the fridge and place them on the individual trays of the dehydrator. After making jerky a few times, you may find that you want to sprinkle additional seasoning on the meat before placing it on the trays.
Ensure you don’t overcrowd the trays. You want to make sure the heat flows evenly. Set your heat up to 160°. And you are off and running!
Your timing should be 5 to 6 hours or less, based on how thick your slices are and the dehydrator you are using. Check your jerky every couple of hours and remove any pieces that are at the perfect texture.
Overall, making jerky is so easy. You will be kicking yourself for holding off on getting a dehydrator and not making your own jerky sooner! Please leave your comments below to let me know your thoughts. As always, thanks for Spending Time in My Kitchen!
The Best Low Sodium Beef Jerky
20
Oz30
minutes6
hours24
HoursIngredients
2 lb Eye of the Round Roast, sirloin beef, London broil, sliced thin
Favorite Store-Bought Dry Seasoning Rub (I used Kinder’s Cowboy Butter)
- Homemade Beef Jerky Rub – Optional
3 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1/2 tsp MSG
1 tsp White pepper
1 tsp Smoked paprika
1 tsp Butter powder
1/2 tsp Prague #1 (optional)
1 tsp Cayenne Pepper or Red Pepper Flakes (optional)
Directions
- Combine the ingredients to make your Jerky Rub. Or use your favorite store-bought seasoning like Kinder’s Cowboy Butter.
- Place your eye of the round roast in the freezer for about 30 – 45 minutes before slicing. This will help the slicing process and provide a better result.
- Remove the roast from the freezer and proceed to cut slices approximately 1/8″ thin. Ensure that your knife has been sharpened to make the process safer and easier. You may find that some of your pieces are too thick and need to be pounded thinner.
- Sprinkle the rub over your sliced meat. Place the meat on a baking sheet and place it in the fridge overnight to dry-brine the meat.
- Pull the dry-brined meat from the fridge and layer it in your dehydrator. You may have to experiment a few times to find the perfect ratio of salt to your other spices, as you experiment making various versions of your beef jerky.
- Set your dehydrator to 165° and cook for 5-6 hours. Check every two hours to see how the texture of your jerky is doing. Some of your more thinly sliced pieces may be done early and should be removed from the dehydrator.
- Turn your dehydrator off when you have achieved the texture you are looking for. Let your jerky cool off in your dehydrator.
- Place your jerky in a container or vacuum seal when it has cooled completely. Enjoy!
Notes
- Edited: 01/06/26…Made another batch of Beef Jerky with my homemade spice rub and was very satisfied with the results. Don’t hesitate to experiment with your own combination of ingredients to find your perfect version!
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