With its rich flavor and crave-worthy texture, beef jerky makes for an incredibly tasty high-protein snack. But with so many processed meat products out there, how healthy is this grab-and-go option actually for us?

Let’s analyze some of the key vitamins and minerals beef jerky contains and areas where it falls a bit short to determine if it deserves a regular spot in your snack rotation.

Where Jerky Shines Nutritionally

Protein Punch

Two to three ounces of beef jerky can serve up 15-25 grams of muscle-building, satisfying protein. This makes jerky an awesome convenient protein provider to help you hit daily targets. Each piece packs a protein wallop unlike most other snack items.

Iron Fortified

Beef stands as one of the most easily absorbed sources of iron which makes jerky a great iron-rich snack. Three ounces can supply around 15-20% of your recommended daily iron intake towards this crucial nutrient that transports oxygen around our bodies.

Zinc Zone

Critical for immune health and proper cell growth, zinc also abounds in beef jerky to the tune of around 25-35% of your daily needs in a weight-equivalent serving. Munching a few jerky sticks makes for fast zinc replenishment.

Vitamin B12 Bonus

Necessary for keeping nerve and blood cells happy, Vitamin B12 also gets a nice boost from beef’s high concentrations with a serving of jerky potentially providing 50% or more of your suggested B12 intake.

Areas Where Jerky Falls Short

Sodium Watch

To help preserve and intensify jerky’s flavor during the salt-curing and drying process, beef jerky often soars sky-high in sodium levels. A two-ounce serving could harbor around 800 mg of sodium, so moderation remains key.

Nitrate Presence

As jerky got industrialized, many brands adopted preservatives like sodium nitrite to prevent spoilage and tamp down the risk of botulism during curing. However, these nitrites do come with health concerns around processed meat so homemade or preservative-free jerky is ideal.

Lack of Other Vitamins & Minerals

While jerky boasts those powerhouse proteins, don’t rely on it as an across-the-board nutrition ninja. Lacking in beneficial vitamins like A,C,D or health-promoting fruit and vegetable phytonutrients, pair jerky with more whole food sources.

The Takeaway

Thanks to its hearty protein content, zinc and iron abundance, Vitamin B12 concentration, and simply its drool-worthy flavor, quality beef jerky certainly deserves a place in a healthy snack rotation. Just opt for low or no sodium/nitrite options whenever possible and be sure to balance out your diet with plenty of fresh, whole-nutrition all-star foods as well.

For those looking to reduce salt, you can easily make healthy salt-free beef jerky at home with just a few simple ingredients and steps.

Why Make Salt-Free Jerky?

Skipping the salt allows you to control and moderate sodium intake.

This makes jerky a more diet-friendly option for those with high blood pressure, kidney issues or other health concerns where salt is a factor.

Going salt-free doesn’t mean sacrificing flavor.

Tips for Salt-Free Jerky:

• Use flank steak or eye of round for lean cuts that dry well
• Trim off any visible fat before slicing
• Cut meat across the grain into very thin, uniform slices
• Use non-salty seasonings like garlic, pepper, paprika, onion, chili powder
• Dried herbs like oregano, basil, dill also add flavor
• Sweeteners such as honey, maple syrup or brown sugar balance flavor
• Make sure meat is very dry before removing from dehydrator

Salt-Free Jerky Marinade Recipe:

Ingredients:

• 2 lbs lean beef, sliced thinly
• 3 tbsp honey or maple syrup
• 2 tbsp chili powder
• 1 tbsp black pepper
• 1 tsp each garlic powder, onion powder
• 1⁄2 tsp paprika or cayenne (optional)

Instructions:

1. Whisk all ingredients except beef to blend.
2. Add beef slices and stir to coat thoroughly. Marinate 30 mins – 2 hours.
3. Dehydrate at 155°F for 5-7 hours, until completely dried.
4. Enjoy your homemade salt-free beef jerky! Store in airtight container up to 2 weeks.

With the right techniques and flavor combinations, you can absolutely make tasty and healthy no-salt-added jerky at home.

Be creative with herbs, spices and sweeteners tailored to your taste.

This air-dried beef is addictively delicious with a sweet, salty, and smoky flavor. Follow these simple steps to make authentic Lao-style beef jerky at home.

Ingredients:

• 2 lbs lean beef (flank steak or eye of round work well)
• 3 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1 tablespoon honey
• 1 teaspoon Chinese five-spice powder
• 1/4 teaspoon curing salt

Instructions:

1. Slice the beef against the grain into 1/4 inch thick strips. Trim off any excess fat.
2. In a large bowl, combine the garlic, salt, black pepper, soy sauce, fish sauce, honey, five-spice powder and curing salt. Mix well until blended.
3. Add the sliced beef to the marinade. Toss and rub the meat until evenly coated in the mixture. Cover and refrigerate for at least 2 hours, or up to overnight.
4. Preheat oven to 170°F, or the lowest possible setting. Line a baking sheet with parchment paper.
5. Arrange the marinated beef in a single layer on the prepared baking sheet. Make sure none of the slices are overlapping.
6. Bake for 2-4 hours, flipping the jerky half way through. It should develop a deep brown color and the meat should be dried out completely, but still slightly pliable.
7. Let cool completely before serving or storing. Enjoy the Lao-style beef jerky on its own or paired with sticky rice! It can be stored in an airtight container for up to 2 weeks.

For the authentic Lao jerky experience, seek out key ingredients like soy sauce and fish sauce imported directly from Laos. The unique smoky-sweet Lao jerky flavor will make your tastebuds sing.

Here are some suggested Lao food options that would pair well with the Lao beef jerky recipe:

• Sticky rice – This glutinous rice is a staple in Laos. The chewy texture and mild flavor complements the salty-sweet jerky.
• Lao papaya salad (tam mak hoong) – The freshness of the shredded papaya, tomatoes, chilies and lime dressing balances the rich jerky.
• Larb – This minced meat salad with meat like chicken, pork or beef would match nicely flavor-wise with the Lao jerky.
• Grilled Mekong fish – The char and light smokiness of grilled fish like catfish would complement the jerky.
• Khanom krok – These tender coconut rice pancakes offer a nice contrasting texture to the jerky.
• Khanom jeen – The fermented rice noodles called khanom jeen served with curry would make a nice rice-based side.
• Nam khao – This crispy rice salad with minced meat and herbs offers contrasting flavors and textures.
• Tam mak keua – These Lao eggplant “dippers” have an umami flavor that pairs well with jerky.
• Khao poon – The Lao laksa features rice vermicelli noodles in a light, aromatic coconut curry broth.

Any combination of these traditional Lao dishes would make excellent accompaniments to freshly made Lao beef jerky, whether served as a meal or snacked on. The possibilities are endless!

Man Crates’ Exotic Jerky Toolboxes

Man Crates offers a variety of jerky gift sets, and their Exotic Jerky Toolboxes are a hit. These crates come with an assortment of exotic jerky flavors like alligator, elk, and venison. They also include a “jerky gun” for making your own jerky at home.

Carnivore Club’s Artisan Jerky Box

Carnivore Club specializes in curating high-quality artisanal meat products. Their Artisan Jerky Box features a selection of small-batch jerky made from premium cuts of meat. This box often includes unique flavors and is beautifully packaged.

Jerky.com’s Gourmet Jerky Gift Basket

Jerky.com offers a Gourmet Jerky Gift Basket that contains a wide variety of jerky flavors, from traditional to exotic. It’s a great choice for those who love to explore different tastes and textures.

Jack Link’s Beef Jerky Gift Basket

Jack Link’s is a well-known name in the jerky industry, and they offer gift baskets featuring their popular jerky products. These baskets often include a mix of classic and flavored jerky, along with other snack items.

Perky Jerky’s Variety Gift Box

Perky Jerky is known for its tender, caffeinated jerky, and their Variety Gift Box includes a selection of their caffeinated and non-caffeinated jerky flavors. It’s a unique option for those who want a little energy boost with their snack.

KRAVE Jerky’s Ultimate Sampler Gift Box

KRAVE Jerky is known for its gourmet jerky made from high-quality ingredients. Their Ultimate Sampler Gift Box features a variety of their unique flavors, including sweet and savory options.

It’s delicious, high in protein, and convenient to carry around.

But did you know that there are unique flavors of beef jerky that you may have never tried before?

In this article, we’ll explore five of the most unusual and delicious flavors of beef jerky that are sure to satisfy your taste buds.

1. Maple Bacon Jerky Bacon lovers rejoice! Maple bacon jerky is the perfect combination of sweet and savory. It’s made with real bacon and a sweet maple glaze that will make your taste buds sing. This jerky is perfect for those who love bacon but want a healthier snack option.
2. Sriracha Jerky For those who love spicy foods, sriracha jerky is the perfect snack. It’s made with real sriracha sauce and is sure to give your taste buds a kick. This jerky is perfect for those who love heat but want to avoid the mess of traditional hot sauce.
3. Honey Mustard Jerky Honey mustard isn’t just for salads and sandwiches. Honey mustard jerky is a delicious and unique flavor that’s perfect for those who love a little sweetness with their meat. It’s made with real honey and mustard and is sure to satisfy your cravings.
4. Whiskey Jerky Whiskey lovers will appreciate the rich and smoky flavor of whiskey jerky. This jerky is made with real whiskey and is perfect for those who love the taste of whiskey but want a non-alcoholic snack option. It’s perfect for enjoying on a camping trip or a day out in nature.
5. Korean BBQ Jerky Korean BBQ is known for its sweet and savory flavors, and Korean BBQ jerky is no exception. It’s made with a combination of soy sauce, sesame oil, and Korean spices that will make your taste buds dance. This jerky is perfect for those who love Asian flavors and want to try something new.

In conclusion, beef jerky is a versatile snack that can come in many different flavors.

From maple bacon to Korean BBQ, there are plenty of unique flavors to choose from that are sure to satisfy your taste buds.

So, the next time you’re looking for a snack, consider trying one of these unique flavors of beef jerky.

Rehydrating beef jerky involves soaking the dried meat in liquid to restore its moisture and tenderness.

It’s a great way to enjoy the flavor of beef jerky while also making it easier to chew and digest.

However, it’s important to note that not all types of beef jerky can be rehydrated, as some may contain preservatives or other ingredients that may affect the texture or flavor when rehydrated.

To properly rehydrate beef jerky, start by selecting the type of liquid you want to use.

Water is the most common choice, but you can also use broth, marinade, or any other liquid that complements the flavor of the beef jerky.

Next, place the beef jerky in a container that’s large enough to hold the liquid and the meat without overcrowding it.

Pour the liquid over the beef jerky until it’s fully submerged.

Cover the container and refrigerate it for several hours or overnight, depending on how much moisture you want to restore.

Finally, remove the beef jerky from the liquid and pat it dry with a paper towel before consuming it.

Here are a few tips to help you rehydrate beef jerky properly:

1. Choose the right liquid: Use a liquid that complements the flavor of the beef jerky and avoid using liquids that may affect the texture or flavor when rehydrated.
2. Use enough liquid: Make sure the beef jerky is fully submerged in the liquid to ensure even rehydration.
3. Be patient: The longer you soak the beef jerky, the more moisture it will absorb. Allow it to soak for at least a few hours or overnight for best results.
4. Don’t overdo it: Be careful not to soak the beef jerky for too long, as it can become too soft and lose its flavor.

By following these tips, you can enjoy rehydrated beef jerky that’s tender, flavorful, and easy to chew.

Most of these ways involve removing the oxygen and correctly storing the jerky. Read on to find out how to make jerky last year in your home.

Which Beef Cuts Are Best For Jerky?

There are several popular cuts that people use most often for making beef jerky at home.

These include, but definitely are not limited to, round cuts taken from the rear, flank, and sirloin.

Round cuts from the rear will be one of the more flavorful of cuts.

The rear is a huge muscle and has very little fat.

This is a great cut to make jerky from and is very popular with home jerky makers because of its flavor.

The flank comes from the stomach. It isn’t as soft as the round cuts, but is still plenty flavorful. This is also a popular cut for jerky makers, but the flavor can be impacted by how the butcher cuts it.

When looking at purchasing this cut, try to find it sliced with the grain rather than against it, as this will make it more tender.

Sirloin comes from the cow’s lower back. It is extremely flavorful and tender, making it really popular for not just steaks, but jerky as well.

How Do You Properly Cure Meat For Jerky Making?

To start with, make sure everything that the meat will be touching has been properly cleaned.

The cutting boards, the knives, bowls, and any utensils (including your hands) should be cleaned with a bleach solution to make sure there are no leftover bacteria on them that could contaminate the meat you are getting ready to prepare.

Because jerky is a tough thing to make, extra precautions need to be taken to avoid bacterial growth. For jerky especially, let the meat thaw in the refrigerator rather than on the counter.

Letting meat sit on the counter for an extended period of time can start the growth of bacteria, so you want to avoid it as much as possible.

This means that you should leave the meat in the refrigerator while mixing the marinade.

If possible, add the meat to the marinade in the fridge if you can, and then make sure you throw out the excess marinade.

When the marinade has finished, it is time to heat and dehydrate the meat.

Beef jerky needs to be heated to 160 degrees Fahrenheit and chicken and turkey need to be heated to 165 degrees Fahrenheit to be safe.

The heating of the meat needs to happen before the dehydrating part.

After it is heated, you can dehydrate the meat and that is it!

Why Is It Important To Properly Cure The Meat?

Curing the meat is incredibly important to do correctly because you want to avoid any bacterial growth that may occur.

If you do not properly cure the meat, bacteria can grow on the surface and then be ingested.

If the meat sits too long on the kitchen counter, it is exposed to oxygen that accelerates the growth of bacteria.

Ingesting this bacteria can make the consumer sick.

To avoid this, make sure you keep the meat in the refrigerator as long as possible and heat it to the correct temperature.

What Can You Use To Cure Meat For Making Jerky?

To cure meat, there are several products available. All cure products include sodium nitrite, but can include sodium nitrate as well.

Since such a small amount is needed, most cure products are mixed with salt as well for added flavor.

You can find curing salts in most grocery stores and even some sporting goods stores since people use them with meat they have hunted and caught in the wild.

Are There Natural Ways to Cure Meat?

Some people are uncomfortable with using nitrite based products. Luckily, there are some natural alternatives you can use to cure the meat and still get tasty jerky out of it.

These products have to be organic and as such, contain only natural products that can affect the flavor of the jerky.

When selecting the natural curing products you want to use, make sure you keep in mind the flavor may be affected.

These natural products also include naturally occurring nitrate and nitrites.

Some natural curing options include raw sugar, sea salt, evaporated cane juice, and other natural flavorings.

How Do You Properly Store Beef Jerky For A Long Shelf Life?

Beef jerky is easy enough to store and create a long shelf life for. The easiest way is to store it in an airtight container and keep it on a shelf in a cool, dry place. This will only last about two weeks though.

To extend the shelf life of your jerky, you can put the jerky strips into a paper bag for a few days to draw out any leftover moisture.

This will help it last longer once properly stored. You can do this before putting it into the airtight container.

In addition to drying out the jerky strips, you can add oxygen absorbers to whatever container you are going to store the jerky in.

These will add an additional period of time to the shelf life of the jerky.

Last, you can use a vacuum sealer to suck out all of the oxygen from the container that you are storing jerky in.

Reducing the amount of oxygen in the container will keep any bacteria from growing on the meat and it will vastly extend the shelf life of your jerky.

Vacuum sealing the jerky and then keeping it in a cool, dark place will give you about two years of shelf life on the jerky.

However you decide to prepare and cure your jerky, there are a couple key points to remember.

Heat the jerky strips to the correct temperature before dehydrating them, and then store them in a cool, dark place.

Whether you put them in an airtight container or you vacuum seal them, the jerky should be stored in a dark place where it can stay nice and cool.

To be safe, put the date you made them on the container, and be sure to eat it up before it goes bad!

What Does Cutting Against the Grain Mean?

When you look at a cut of meat, you will see meat fibers running across in one direction. If you cut in the opposite direction, then you are cutting against the grain. Which cut of meat you end up deciding to use will play a big part in determining whether you cut with or against the grain. This is because some regions of a cow are naturally more lean and tender than others.

Against the Grain

Meat that has been cut against the grain has lost a lot of its stability, which means you can cut, chew, or break it in almost any direction with equal force. These make for smaller, more tender pieces. If you are using a cut like top round, which is lean and tender, you might find that cutting against the grain turns it into crumbly pieces instead of the large jerky slabs you wanted. This is caused by the meat having no strong fibers left to stabilize the integrity.

Pros

• You get more tender slices of jerky

Cons

• If the meat you are using is already quite tender, then cutting against the grain will make the slices easily fall apart

With the Grain

When a piece of meat is cut with the grain, that means anyone chewing on it will be working against the grain, which makes it tougher. For cuts of meat that are naturally less tender, this way of slicing will end up causing you to have jerky that might be too chewy.

Pros

• You get the chewy texture of traditional jerky

Cons

• If the meat you are using is tough, then cutting with the grain could make it difficult to chew comfortably

How Thin Should the Slices Be?

Thickness is going to determine how long the meat will need to cook. Most jerky is sliced between ⅛ and ¼ inches (⅓ to ⅔ cm) thick.

The Best Cuts of Meat for Making Jerky

For anyone new to curing meat and making their own jerky, it might be a bit confusing to try and figure out which cut is the ideal one for creating the most mouth-watering snack. Which cut you should use will depend on what kind of jerky taste and texture you want to create. Whichever one you end up choosing, you want to make sure that the meat is ultra-lean because it provides the best texture and taste.

Top Round and Bottom Round

Top round is the number one choice for most people who make jerky. It is lean, tender, and comes from a prime area of the cow. There are much fewer fat deposits, which makes it easier to prepare and improve the overall flavor.

The Bottom round is tougher but still an ideal cut. If you want tender jerky and end up choosing bottom round, then you will want to cut against the grain to make it less chewy.

Flank

The flank meat is taken from a cow’s stomach area. You will need to trim the fat before you get started. This cut is usually tougher, which means you will want to cut against the grain to get jerky that is not tough.

Sirloin

The sirloin tip cut of beef comes from the lower back of the cow, and it is one of the most popular cuts overall for a lot of dishes. It does make for some good jerky though it might take a little more prep work than the other two cuts, and it will not be as flavorful.

The Best Equipment for Cutting Jerky Meat

Before you start on your jerky creation journey, it is important to ensure that you have the proper equipment. What you will need is going to depend on how big of an operation you intend to make out of the process. If you are simply making some jerky for yourself or your family as a hobby, then there is no need for expensive equipment (e.g., you can use Ziploc bags for storing instead of vacuum sealing the meat). Below are a few useful examples of tools for anyone looking to make bulk jerky.

Knife

You can use a knife like the KastKing Carving Knife, which will provide strength and a razor-sharp edge necessary to cut paper-thin slices of meat. They usually cost between $30 to $70 for a quality knife. A good knife can still lead to imprecise cuts if you are not used to working with it, which means that you may find it easier to use a cutter to ensure that all your meat is sliced into the same thickness so that they all cook at the same speed.

Cutter

Cutters like the Weston Manual Cuber/Tenderizer & Jerky Slicer come for as little as $110 and can make the process of cutting up bulk slices uniformly much more efficient.

Dehydrator

You can get a dehydrator like the Excalibur Electric Food Dehydrator for around $300. Dehydrators tend to create longer-lasting jerky, but they do not hold in the flavor as well as a smoker.

Smoker

Electric smokers, such as the Masterbuilt Digital Electric Smoker, allow for more controlled smoking of your jerky meat, and they come at an affordable cost of around $200 to $400.

Vacuum Sealer

Storage is vital to the life of jerky, and having it stored incorrectly can ruin an otherwise great batch. Vacuum sealers are an excellent way to make sure that your jerky keeps its longevity and taste profiles through the storage process. The Entrige Sealer Machine is one example of an affordable option with a price tag of only $50.

4 Useful Tips for Preparing Meat for Jerky

These four tips can help you in preparing and cooking your jerky.

1. There should be a minimum of .5 inches between each slice of meat to ensure adequate air circulation.
2. Try to keep each piece uniform in thickness so that they will dry at the same speed.
3. You will want to be familiar with the USDA health and safety guidelines for making jerky. You can find them here.
4. Partially frozen meat (1 hour in the freezer) will be easier to cut into thinner pieces, and the thinner the slice, the faster it will cook.

Do you know how to dehydrate beef jerky in the air fryer? And you will be surprised that it will taste just as good. Look around in your kitchen storage and chances are you have one.

The popular Air Fryers usually have 4 functions: air fry (main function), roast, reheat and dehydrate. If an appliance says it’s an air fryer, it’s supposed to be its best function and the other modes it has are just secondary. Well then, your dehydrator died, so let’s give this one a try.

To disprove your doubts, why not do an experiment? Slice a banana into a couple of pieces and dehydrate them. If the slices will look and taste like the dehydrated banana chips you buy from the store, then the air fryer has in it the proven capability to dehydrate beef jerky as well.

Now it’s time for you to prepare that round steak to make your favorite beef jerky in the air dryer. It’s most probable it would do a good job on the steak as it did on the banana.

If you are fond of experimenting with new recipes, and find joy in tasting something different, you can play around with this recipe for beef jerky. If you follow it thoroughly while using the air fryer, you will not only have a dehydrated beef jerky, but also a tasty beef jerky.

Before anything else, the choice of ingredients of yours. Your taste buds will be different from other people who also love beef jerky. What’s important is that steps 3, 4 and 5 are followed. The process of cutting and placing the meat properly on the air fryer is essential. It is also important to know the speed in which the air fryer is dehydrating the meat.

HOW TO DEHYDRATE BEEF JERKY IN THE AIR FRYER

Your Ingredients are:

1/2 cup soy sauce

1/2 cup Worcestershire sauce

1/3 cup hot sauce

1 TSP onion powder

1 TSP garlic powder

1/2 TSP black pepper

1/2 TSP oregano

1/2 TSP cumin

A pinch of salt

1 to 2 pounds round steak or any beef types of your preference.

Instructions:

1. You need to combine all the ingredients in a large bowl. Make sure that all the ingredients and the meat won’t spill over when you go through the motions of mixing them up. This means the bowl should be big enough to prevent spillage. The quantity of spice of the marinade could be adjusted according to your taste. It could be mild or it could be very spicy. You can use regular soy sauce or the low sodium soy sauce alternative. You might want to add salt according to the taste profile you want to get out of your beef jerky.
2. Cut the meat into chunks. If possible, get the best quality meat, like grass fed organic beef round steak. If you are used to using a regular dehydrator, it usually has substantial space for the meat. But since you’re using the air fryer, and it’s just a single small tray, you can’t lay in long strips of meat. So instead, slice the meat into small 1 to 2 inches chunks. Also be aware that the meat chunks are sliced thinner than usual. They don’t have to be in perfect shape, but the thinness is important. This is just to make sure the dehydration process works well on thinner meat.
3. Its not yet time to put the meat on the air dryer. You still have to marinate it and let all the goodness of the tasty ingredients sponge through. Marinate the meat for 6 to 12 hours in the fridge. The longer the marinade time, the better tasting the beef jerky will be.
4. After those hours of marinating, it’s time for the meat to be on the tray of the air fryer. You can place the chunks near each other, but never on top of each other. The air fryer is expected to have strong air circulation even if you place the pieces of meat near each other, so the beef jerky will dehydrate just fine on the small tray.
5. You will be surprised to know that dehydrating in an air fryer will take less time than when you do it in a regular dehydrator. Put on a temperature of 165 degrees Fahrenheit for 6 to 8 hours. Halfway through, flip the meat chunks and move them to other parts of the tray to make sure all parts of the meat are properly dehydrated.

Now, you know how to dehydrate beef jerky in the air fryer. The only inconvenience is that you can’t dehydrate in big batches of meat in the air fryer because of the smaller tray. But the probable chance of a quicker dehydration time on the air fryer compared to the regular dehydrator is also one pleasant convenience.