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Beef Jerky

Snacks, Low Phosphorus, 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 it lengthwise, with the grain, into 30 long strips.
  3. Place the strips in a glass dish and pour the marinade over the top.
  4. Cover and refrigerate for at least 5 hours or overnight.
  5. When you are ready to dry the meat, remove it from the marinade.
  6. If you have a dehydrator, set it for 145 degrees and dry the meat for 5-20 hours.
  7. If you are using the oven, preheat to 175 degrees.
  8. Put wire racks on top of baking sheets and lay the strips so they are not overlapping .
  9. Bake for 10-12 hours. The beef jerky should be dry and somewhat brittle when done.

Store your jerky in an airtight jar 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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