This jerky is for the adventurer who wants that savory, satisfying chew without the typical salty overload. It’s smoky, peppery, and bold enough to make your taste buds high-five each other. Plus, it keeps beautifully in a bag or pocket — the perfect protein boost when you’re miles from a kitchen but still wanting something wholesome.
Ingredients
- Olive oil (1 teaspoon)
- Lean beef or turkey (1 pound, sliced very thinly)
- Low-sodium soy sauce (2 tablespoons)
- Apple cider vinegar (1 tablespoon)
- Garlic powder (1 teaspoon)
- Paprika (1 teaspoon)
- Black pepper (1/2 teaspoon)
- Onions (1/2 cup, very thinly sliced, optional)
Step-by-Step Instructions
- In a bowl, mix the low-sodium soy sauce, vinegar, olive oil, garlic powder, paprika, and black pepper. Add the onions for extra flavor and aroma.
- Drop your meat strips into that lovely marinade and swirl them around like you’re giving them a spa treatment. Cover and refrigerate for at least 2 hours, but letting it soak overnight brings out peak flavor.
- Heat your oven to 175°F. Lay the strips on a lined baking sheet or directly on a wire rack set on top (even better for airflow). Make sure they aren’t overlapping.
- Bake for 3-4 hours, flipping halfway. You’ll know it’s ready when the jerky bends easily but doesn’t snap.
- Let the jerky cool completely (this helps it stay fresh). Store in airtight containers or bags. It keeps 1 week at room temp or up to a month in the fridge. Grab a handful and head out into the world with a snack prepared for your journey.
Nutritional Information (Per Serving)
- Calories: 120
- Protein: 19g
- Carbohydrates: 2g
- Fiber: 0g
- Fat: 4g
- Serving Size: 6 servings