Carnivore Beef Jerky
Thin slices of beef, seasoned simply and dried low and slow into a pure-protein carnivore snack. Slicing the beef against the grain at around 3mm is what lets it dry evenly at 80°C into jerky that's chewy rather than brittle or tough to bite through.
Ingredients
Instructions
Freeze beef 1 hour to make slicing easier.
Slice as thinly as possible against the grain — 3mm ideal.
Season slices with salt and pepper.
Lay in a single layer on wire racks over baking trays.
Dry in oven at 80C for 4-6 hours.
Flip halfway through.
Jerky is done when dry and chewy but not brittle.
Cool completely before storing in an airtight container.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.