Ingredients:
1 lb beef (top round, eye of round, or flank steak)
1 tbsp salt (Redmond Real Salt or sea salt)
1 tsp garlic powder (optional, skip if strict carnivore)
1 tsp black pepper (optional)
1 tsp smoked paprika (optional, or use smoked salt instead)
1 tbsp apple cider vinegar (helps tenderize, optional)
1 tbsp liquid smoke (optional, for flavor)
Optional zero-carb sweetener (like 1 tbsp allulose or monk fruit–adds a candied effect without carbs)
Instructions:
Slice the meat:
Slice beef thinly (1/8–1/4 inch), ideally against the grain for tenderness.
For easier slicing, partially freeze the meat first (30–60 min in freezer).
Marinate (optional):
Mix salt, seasonings, sweetener, vinegar, and liquid smoke in a bowl.
Coat beef strips in marinade and refrigerate for 4–12 hours.
Dehydrate:
Oven method: Preheat oven to 170°F (or lowest setting). Place beef on a wire rack over a baking sheet. Dry for 4–6 hours, flipping halfway, until dry but flexible.
Dehydrator method: Set to 160°F for 4–6 hours.
Cool & Store:
Let strips cool completely.
Store in airtight container in fridge (lasts 1–2 weeks) or vacuum-seal and freeze for longer shelf life.
Tips:
If you want a more “candied” texture, increase sweetener slightly and brush on near end of drying.
For strict carnivore: skip all non-animal products (just meat + salt).
Use fattier cuts if you prefer a chewier texture and higher fat content.