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Beef Jerky

Snacks, Low Potassium, High Protein, Low Sodium


Based on 30 servings per recipe.

  • 3 pounds flank steak or other lean meat
  • 3/4 cup sodium reduced (lite) soy sauce
  • 1/2 cup red wine
  • 1/4 cup dark brown sugar
  • 2 tablespoons liquid smoke
  • 1 1/2 teaspoons Worcestershire sauce
  • 2-3 drops Tabasco sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon liquid pepper sauce


1.Trim (or have the butcher trim) all fat from a 3 pound flank steak or any lean meat.

2.Cut lengthwise, with the grain, into 30 long strips.

3. Place the strips in a glass dish.
4. mix all other ingredients together and pour over the beef.

5. Cover and refrigerate for at least 5 hours or overnight.

6. When you are ready to dry the meat, remove it from the marinade.

7. If you have a dehydrator, set it for 145 degrees and dry the meat for 5-20 hours.

8. If you are using the oven, preheat to 175 degrees.

9. Put wire racks on top of baking sheets and lay the strips so they are not overlapping .

10. Bake for 10-12 hours. The beef jerky should be dry and somewhat brittle when done.

Store your jerky in an airtight container or plastic bag. If you are keeping it for longer than a week, store it in the freezer.

About This Recipe

Make your own jerky so you can control the sodium. This makes for a great on the go snack.

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