Low Sodium Beef Jerky Recipe
This low sodium beef jerky recipe is fantastic and flavorful, made at home with salt-free spices and low sodium ingredients! Our step-by-step photos below show you how to make this recipe at home in a dehydrator or in your oven.
Enjoy a classic snack at home, made with lean ground beef and salt-free spice blends. You won’t believe the great flavor you can get in your beef jerky – and customize it exactly how you like!
Want more low sodium snacks? Try our low sodium whipped ricotta dip, low sodium jam thumbprint cookies, and our favorite low sodium quesadillas.
One of our favorite snacks to make at home (and certainly our favorite dehydrator recipe) is our low sodium beef jerky! We have been making it ourselves for years, and have tried so many great flavors: black pepper jerky, teriyaki, and even a Jamaican jerk jerky which was really good.
Start by mixing lean ground beef in a bowl with egg whites, salt-free spices (see our recipe below for our favorite version), and some vinegar and reduced sodium Worcestershire sauce. Mix, flatten on a piece of parchment paper, slice, and dry it out. We dry our jerky with a dehydrator, but you can also use your oven set at a low temperature.
Notes from Our Kitchen
- Homemade beef jerky can be an easy snack to make at home, with simple everyday equipment and a bit of time.
- It’s great to make in bulk, and freezes well too.
- Customize your jerky with your favorite salt-free spice blends.
- Cooks of any skill level can make this dish by following our step-by-step photos and directions below!
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
Start with the leanest ground beef you can find. I can usually find 95% lean sirloin or 93% ground beef at my store.
I add dry spices to the beef: ground ginger, garlic powder, onion powder, brown sugar, and black pepper for flavor.
Egg whites will help bind the jerky as it dehydrates. And a little reduced sodium Worcestershire sauce and apple cider vinegar give the jerky a great flavor!
Additions and Substitutions
Feel free (and take great liberties!) with varying the spice blend! You can make this with any salt-free spice blend: we like a salt free steak spice, salt-free Jamaican jerk seasoning, sweet BBQ spice, or sometimes just black pepper.
You can also make this low sodium jerky as spicy (or mild) as you like by varying the chili flakes.
Step-By-Step Photos & Directions
Step 1: Mix all ingredients into a large mixing bowl.
Step 2: Cover and refrigerate for at least 1 hour so flavors meld.
Step 3: Place the beef on a large piece of parchment paper. Using a rolling pin, or your hands, gently flatten the beef into an even single layer.
Step 4: Using a small paring knife, or a dough scraper with a sharp edge, slice the meat into long strips.
Step 5: Place the beef strips on parchment paper. And place the parchment paper in your dehydrator, or in your oven.
Step 6: Set your dehydrator to 160 degrees Fahrenheit and dry jerky 5-6 hours or until the jerky is dry, moisture-free, yet still flexible. Enjoy!
Recipe FAQs
Our low sodium beef jerky recipe has ~45mg sodium per piece, as it uses no added salt, and reduced sodium Worcestershire sauce in the mix.
Store the jerky in an airtight container – a plastic bag works well.
Yes! This beef jerky freezes really well. Store it in a freezer bag and enjoy within 3 months. I like to make a double batch (or even a triple batch) and freeze the extras for later.
The UDSA mentions the jerky has to be between 160 and 165 degrees Fahrenheit while dried for food safely. The jerky should be flexible when being bent, not moist or wet, and has a tough texture.
Expert Tips
- Try different spice mixes for flavor blends. Almost any salt-free spices make a great base.
- Instead of the dehydrator, you can use your oven on very low heat (160-200 degrees Fahrenheit) to let the jerky dry out. The USDA notes jerky needs to be heated in a miminum at 160 Fahrenheit.
- The egg whites help bind the jerky together, but you can also use the whole egg too, if desired.
More Easy Beef Recipes
- Low Sodium Teriyaki Beef
- Low Sodium Chili with Beef
- The best Low Sodium Burger Patties
- Low Sodium Salisbury Steak Recipe
- Low Sodium Goulash Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.
Our FIRST Low Sodium Cookbook is now available!
Check out Low Sodium Dinners: 100+ Low Sodium Recipes That Actually Taste Good, available here:
Low Sodium Beef Jerky
Equipment
- Dehydrator
- parchment paper
- Mixing Bowl
Ingredients
- 3 lbs lean ground beef 95% lean
- 2 tablespoons ground ginger
- 2 tablespoons garlic powder
- 1 tablespoon reduced sodium Worcestershire sauce
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 2 egg whites
- ½ teaspoon black pepper
Instructions
- Mix all ingredients into a large mixing bowl.
- Cover and refrigerate for at least 1 hour so flavors meld.
- Place the beef on a large piece of parchment paper. Using a rolling pin, or your hands, gently flatten the beef into an even single layer.
- Using a small paring knife, or a dough scraper with a sharp edge, slice the meat into long strips.
- Place the beef strips on parchment paper. And place the parchment paper in your dehydrator, or in your oven.
- Set your dehydrator to 160 degrees Fahrenheit and dry jerky 5-6 hours or until the jerky is dry, moisture-free, yet still flexible. Enjoy!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
This post may contain affiliate links. Please note I may earn a small commission from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
