Ozarks Style Jerky (Beef, Venison, or Critter) – Low Carb

The first time I tasted truly great jerky was at a roadside gas station somewhere deep in the Ozark Mountains. It was a far cry from the mass-produced, overly-sweet stuff I was used to. This was chewy, savory, and intensely flavorful – a testament to the region’s hunting traditions and resourcefulness. I remember tearing into that bag, the smoky aroma filling the car, and thinking, “I need to learn how to make this.” It’s been a culinary adventure ever since, filled with both successes and, let’s just say, “learning experiences” (squirrel jerky, anyone?).

Recipe Overview

• Prep Time: 20 minutes
• Marinating Time: 3 hours (minimum) – 12 hours (optimal)
• Cook Time: Varies (see instructions)
• Total Time: 3 hours 20 minutes (minimum) – 12 hours 20 minutes (optimal)
• Servings: Varies
• Yield: Varies depending on meat quantity
• Dietary Type: Low Carb

Ingredients

• 4 lbs lean beef, venison, rabbit, squirrel, etc. (Eye of Round, London Broil, Round Roast, etc.)
• 20 ounces Kikkoman soy sauce (this is waaaay less salty than other soy sauces out there and low carb too.)
• 8 ounces liquid smoke (i prefer Mesquite but will also use Hickory)
• 2 tablespoons minced garlic cloves (more or less to suit. I prefer California Sun-Dry Garlic with sun dried tomatoes)
• 2-10 drops habanero sauce (OPTIONAL, I use Dave’s Ultimate Insanity Sauce)

Equipment Needed

• Large Bowl
• Knife
• Cutting Board
• Colander
• Dehydrator (Convection or Forced Air)
• Refrigerator
• Measuring Cups/Spoons

Instructions

1. In a large bowl, mix the Kikkoman soy sauce, liquid smoke, minced garlic, and optional habanero sauce. Set this marinade aside. This is the flavor base, so taste and adjust the garlic or hot sauce to your liking.

2. Carefully trim all visible fat from your chosen meat. This is crucial! Fat doesn’t dehydrate well and will become rancid, shortening the jerky’s shelf life and ruining the flavor. Discard the trimmed fat.

3. Slice the beef (or venison, rabbit, squirrel, etc.) into thin slices. Aim for about 1-inch by 2-inches and approximately 1/8-inch thick. Remember, thinner slices dehydrate faster, so consistency is key. A slightly frozen piece of meat is easier to slice thinly.

4. Add the sliced meat into the marinade, stirring to ensure each piece is well coated. Cover the bowl and place it in the refrigerator.

5. Marinate the meat for a minimum of 3 hours, but ideally, let it sit for up to 12 hours for maximum flavor penetration. Periodically, about once per hour, stir the beef and marinate to ensure even flavoring. After about 12 hours, the flavor impact of further marinating diminishes considerably.

6. After marinating, drain the marinade from the beef using a colander. You want to remove excess liquid to promote faster dehydration.

7. Arrange the marinated meat slices on your dehydrator trays. Ensure the pieces don’t overlap, as this will hinder even drying.

8. Plug in your dehydrator and follow the manufacturer’s instructions for drying time. Keep in mind that convection dehydrators (with warming coils on the bottom) will require more time and tray rotation. Forced air dehydrators typically dry more evenly and may not require tray changes. With my old convection-style RONCO dehydrator, I rotate trays every 12 hours or so.

9. Drying Time: Drying time will vary depending on your dehydrator and the thickness of your meat slices. Generally, expect anywhere from 4 to 12 hours. The jerky is done when it’s dry to the touch, slightly pliable, and doesn’t have any soft spots. It should crack slightly when bent, but not break completely.

Expert Tips & Tricks

• Meat Selection: Eye of Round, London Broil, and Round Roast are excellent choices for beef jerky. They are lean and slice well. For venison, use similar cuts.

• Slicing Technique: Partially freezing the meat for about 30-60 minutes makes slicing uniform, thin strips significantly easier. Use a very sharp knife or a meat slicer if you have one.

• Marinade Variations: Feel free to experiment with other low-carb seasonings. Add black pepper, red pepper flakes, or onion powder for added flavor. Just be mindful of added sugars.

• Checking for Doneness: The “bend test” is crucial. Remove a piece of jerky from the dehydrator and let it cool slightly. Bend the piece. If it cracks but doesn’t break, it’s ready. If it’s still soft or easily tears, it needs more drying time.

• Preventing Over-Drying: Over-dried jerky will be brittle and unpleasant. Start checking the jerky periodically after about 4 hours of dehydrating and adjust the time as needed.

Serving & Storage Suggestions

Serve your homemade Ozarks-style jerky as a high-protein, low-carb snack. It’s perfect for hiking, camping, road trips, or just a quick energy boost.

• Storage: Store the jerky in an airtight container at room temperature. Properly dried and stored jerky can last for 1-2 weeks. For longer storage (up to 1-2 months), refrigerate the jerky. For extended storage (up to 6 months), freeze the jerky.
• Preventing Moisture: Ensure the jerky is completely cool before storing it to prevent moisture buildup, which can lead to spoilage. Consider adding a food-safe desiccant packet to the storage container to absorb any residual moisture.

Nutritional Information

(Estimated values per 1 oz serving – varies based on meat and ingredients used)

Nutrient	Amount per Serving	% Daily Value
Calories	119 kcal	6%
Total Fat	4.5 g	6%
Saturated Fat	1.7 g	8%
Cholesterol	42.8 mg	14%
Sodium	1314.1 mg	54%
Total Carbohydrate	1.5 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.4 g	1%
Protein	17.5 g	35%

Variations & Substitutions

• Spice Level: Adjust the amount of habanero sauce (or other hot sauce) to your personal preference. You can also add other spices like cayenne pepper or red pepper flakes.
• Sweetness: While this recipe is low-carb, you could add a touch of low-carb sweetener (like erythritol or stevia) to the marinade for a slightly sweeter flavor profile. Be careful not to overdo it.
• Meat Types: This recipe works well with a variety of meats, including beef, venison, rabbit, and even squirrel (though squirrel jerky tends to be quite tough). Just be sure to choose lean cuts.
• Marinade Base: While Kikkoman soy sauce is recommended for its lower salt content, you could substitute it with coconut aminos for a soy-free alternative.

FAQs (Frequently Asked Questions)

Q: Can I use my oven instead of a dehydrator?
A: Yes, you can use your oven, but it requires very low heat (around 170°F or lower) and leaving the door slightly ajar to allow moisture to escape. The drying time will be longer, and it’s harder to control the temperature evenly.

Q: How do I know when the jerky is done?
A: The jerky should be dry to the touch, slightly pliable, and crack when bent but not break completely. Avoid over-drying, which will make it brittle.

Q: Can I use other types of liquid smoke?
A: Yes, you can experiment with different types of liquid smoke, such as hickory, applewood, or pecan. Mesquite is my personal favorite, but feel free to explore other options.

Q: What if I don’t have minced garlic?
A: You can use garlic powder as a substitute. Use about 1 tablespoon of garlic powder for every 2 tablespoons of minced garlic.

Q: How can I reduce the sodium content?
A: While Kikkoman soy sauce is lower in sodium than many others, you can further reduce the sodium by using a low-sodium soy sauce or coconut aminos. Just be aware that this may affect the overall flavor.

Final Thoughts

Making your own Ozarks-style jerky is a deeply satisfying culinary project. It’s a chance to connect with traditional food preservation techniques and create a delicious, healthy snack that you can be proud of. Don’t be afraid to experiment with different flavor combinations and meat types to find your perfect jerky recipe. So, gather your ingredients, sharpen your knife, and embark on your own jerky-making adventure. Enjoy!