A Bold, Savory Snack Without the Salt Overload

Back when I started cleaning up my diet, one of the hardest things to let go of was store-bought beef jerky. I loved the chewy, smoky flavor—but every time I flipped the bag over, it felt like a salt bomb.

That’s when I started experimenting in my own kitchen. This low sodium beef jerky recipe is the result of a lot of trial, error, and taste testing. It’s just as bold and flavorful as the stuff from the store—but without the excess sodium or mystery ingredients.

Whether you’re meal prepping for the week, heading out on a hike, or just want a satisfying high-protein snack, this homemade jerky is a total game-changer.

Ingredients

• 1½ lbs lean beef (top round, flank, or sirloin), thinly sliced

• ¼ cup low sodium soy sauce (or coconut aminos for even less sodium)

• 1 tablespoon apple cider vinegar

• 1 tablespoon Worcestershire sauce (low sodium, if available)

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon black pepper

• Optional: 1 teaspoon liquid smoke for that smoky flavor

Instructions

1. Prep the Beef: Slice the beef against the grain into thin strips (about ⅛ to ¼ inch thick). For easier slicing, freeze the meat for 30 minutes beforehand.

2. Make the Marinade: In a bowl, mix all marinade ingredients together.

3. Marinate: Place beef strips in a resealable bag or dish and pour in the marinade. Cover and refrigerate for at least 6 hours, or overnight for best flavor.

4. Preheat Oven: Set your oven to 170°F (or the lowest setting). Line a baking sheet with foil and place a wire rack on top.

5. Dry the Jerky: Arrange beef strips in a single layer on the rack. Bake for 4–6 hours, flipping once halfway through, until the jerky is dry but still slightly pliable.

6. Cool & Store: Let cool completely before storing in an airtight container. Keeps up to 1 week at room temp, or longer in the fridge.

Tips from My Kitchen

• Lean Cuts Only: Fat doesn’t dry well and can spoil—choose lean cuts and trim off all visible fat.

• Dehydrator Option: If you have a food dehydrator, use it at 160°F for 5–6 hours.

• Customize the Flavor: Add chili flakes for heat, or a touch of maple syrup for a sweet-savory twist.

• Label & Date: If you’re batch prepping, mark your containers so you always know when it was made.

Why You'll Love This Recipe

This low sodium beef jerky hits all the right notes—savory, smoky, chewy, and incredibly satisfying—without overloading your body with salt. It's perfect for road trips, lunchboxes, or just an afternoon snack that actually fuels you.

Plus, it makes your kitchen smell amazing.

Nutrition (Per 1 oz serving):
Calories: 110
Protein: 16g
Fat: 3g
Carbs: 3g
Fiber: 0g
Sugar: 2g
Sodium: ~150mg (depending on ingredients used)