Posted by on Jul 10, 2014

Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. Check out her recipes website The Epicurean Bodybuilder and follow her on Fitocracy.

It is not difficult to make your own beef jerky! All you need is a lean cut of beef, an oven, and some time because it takes about 30 hours from start to finish.

Adapted from Michael Symon’s Carnivore

Makes about 30 jerky pieces

Macros for the whole recipe: 534g Protein/Fat 128g/Carbs 17/Calories 3516

Per jerky: 18g Protein/ Fat 4g/Carbs 1g/Calories 117



4 lbs beef eye of round, fat trimmed off

3 tablespoons kosher salt

4 teaspoons sugar

4 teaspoons garlic powder

2 teaspoon onion powder

2 teaspoon cayenne pepper

2 teaspoon chipotle powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

(optional) a few dashes of liquid smoke

24 hours before cooking the jerky

Trim off all the fat from the beef

jerky2Slice the beef along the grain into strips. It needs to be about 1 inch thick by 3 inches long. You’ll want the strips to resemble fat stubby fingers. It will cut into 30 pieces- Don’t worry about the strips being too large…there will be some shrinkage during the cooking process!



In a large mixing bowl, combine all the spices and salt (and liquid smoke if you are using it).



Season the beef with this spice mixture and make sure it coats all of the strips. Cover the beef with plastic wrap (or put in a freezer bag) and refrigerate for 24 hours.



Cooking the jerky

1. Preheat oven to 250 F (130 C)

2. Place the strips on a baking rack on a baking sheet. To ensure an even drying, make sure the strips are not touching or overlapping the other strips of beef. Bake for about 3.5-4 hours until the beef is fairly dry.




3. Once your jerky is done, let it cool completely before storing in a container or it’ll form condensation, which will destroy your drying attempts. Keep the jerky at room temperature in an airtight container (or freezer bag). The jerky will last for several months.



Makes about 30 jerky pieces

Macros for the whole recipe:  Protein 534g/Fat 128g/Carbs 17g/Calories 3516

Per jerky: Protein 18g/ Fat 4g/Carbs 1g/Calories 117


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