How To Make Homemade Beef Jerky Without Soy Sauce?

Are you a beef jerky lover who wants to make their own at home, but can’t stand the thought of using soy sauce?

Look no further! We’ve scoured the internet for the best homemade beef jerky recipes that don’t include soy sauce or other unwanted ingredients.

Whether you prefer a sweet and tangy flavor or a spicy kick, we’ve got you covered. Plus, we’ll share tips on how to slice your meat for the perfect texture and how to know when your jerky is ready to eat.

Get ready to impress your friends and family with your homemade, soy-free beef jerky skills!

How To Make Homemade Beef Jerky Without Soy Sauce?

There are many ways to make homemade beef jerky without soy sauce. Here are two recipes that use alternative ingredients for a delicious and healthy snack.

Why Make Homemade Beef Jerky Without Soy Sauce?

Many store-bought beef jerky products contain soy sauce as a primary ingredient. While soy sauce can add a savory flavor to jerky, it also contains high levels of sodium and may not be suitable for those with soy allergies or sensitivities. Making homemade beef jerky without soy sauce allows you to control the ingredients and customize the flavor to your liking.

One alternative ingredient to soy sauce is coconut aminos. This slightly less salty, coconut-derived replacement for soy sauce can be used in marinades for homemade beef jerky. It provides a similar umami flavor without the added sodium or soy.

Another reason to make homemade beef jerky without soy sauce is to avoid unnecessary additives and preservatives. Many store-bought jerky products contain artificial flavors, colors, and preservatives that may be harmful to your health. By making your own jerky at home, you can use fresh, whole ingredients and avoid any unwanted additives.

The Best Soy-Free Beef Jerky Recipes

If you’re looking for a soy-free beef jerky recipe, look no further than these two delicious options.

1) Black Pepper Cherry Beef Jerky

This recipe uses black cherry juice instead of soy sauce for a unique and flavorful twist on traditional beef jerky. The addition of black pepper, garlic powder, onion powder, smoked paprika, and liquid smoke give this recipe a bold and savory taste. And with only one teaspoon of liquid sweetener (which can be omitted), this recipe is almost sugar-free.

To make this recipe, start by partially freezing two pounds of lean beef (such as top or bottom “London broil”). Then, slice the beef into 1/8 to 1/4 inch slices. In a large bowl, whisk together one cup of black cherry juice (or water with one tablespoon of apple cider vinegar), one tablespoon of ground pepper, one teaspoon of garlic powder, half a teaspoon of onion powder, half a teaspoon of smoked paprika, and one teaspoon of liquid smoke. Add the sliced beef to the marinade and refrigerate for at least four hours (or overnight).

For the dehydrator method, lay the marinated beef out on the trays so the pieces are not touching. Set the dehydrator to 140°F and dry the beef for 3 to 4 hours, turning each piece halfway through. For the oven method, prepare baking sheets with parchment paper and lay the beef out across the sheets so they’re not touching. Set your oven to 140°F or as low as it will go and dry the beef for 3 to 4 hours.

2) Coconut Aminos Beef Jerky

If you’re looking for a soy sauce alternative that is still savory and delicious, try using coconut aminos in your beef jerky recipe. This recipe also includes apple cider vinegar, coconut sugar, salt, and fresh ginger for added flavor.

To make this recipe, start by slicing 2.5 pounds of very lean beef (such as round steak, flank steak, or rump roast) into thin strips. In a large glass container or zip-top bag, combine 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, 1/4 cup of coconut sugar, 2 tablespoons of gluten-free liquid smoke, 2 tablespoons of salt, and a 2-inch piece of fresh ginger (thinly sliced). Add the sliced beef to the brine and refrigerate for 6-8 hours.

After marinating, drain off the brine and discard the slices of ginger. Arrange the strips of meat on dehydrator trays and dehydrate for 4-6 hours at your dehydrator’s highest setting (usually around 165°F). Test a strip for dryness by letting it cool to room temperature then slightly bend the jerky. The meat should crack but not break when bent.

Both of these recipes are easy to make and allow you to enjoy delicious homemade beef jerky without soy sauce. Experiment with different flavors and ingredients to find your perfect recipe.

Tips For Slicing Your Meat For Jerky

Slicing your meat properly is crucial for making delicious homemade beef jerky. The first step is to choose the right cut of meat. Lean cuts like top round, bottom round, or eye of round are great options. Before slicing, it’s important to freeze the meat for about 1 to 2 hours. This will make it easier to slice thinly and evenly.

When slicing the meat, use a sharp knife and cut against the grain into strips that are between 1/8 and 1/4 inch thick. If the roast is too thick to slice easily, cut it in half horizontally before slicing. Slicing against the grain will make the jerky more tender and easier to chew.

Once the meat is sliced, it’s time to make the marinade. While soy sauce is a common ingredient in many beef jerky recipes, there are alternatives like coconut aminos or Worcestershire sauce that can be used instead.

In a medium bowl, combine your chosen marinade ingredients along with any additional spices or seasonings you prefer. Whisk until evenly combined and the sugar is dissolved.

Add the sliced meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.

When it’s time to cook the jerky, preheat your oven to 175°F and set two oven racks in the centermost positions. Line two baking sheets with aluminum foil for easy clean-up and place a wire rack over each pan. Arrange the marinated meat on the wire racks in a single layer.

Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.

Properly dried jerky can be stored at room temperature for about one week in an airtight container or Ziploc bag. For longer storage, refrigerate or freeze. With these tips for slicing your meat and making a delicious marinade, you’ll be able to enjoy homemade beef jerky without soy sauce anytime!

How To Know When Your Jerky Is Ready To Eat

Making beef jerky at home can be a fun and rewarding experience, but it’s important to ensure that your jerky is properly cooked and dried before consuming it. Here are some tips on how to know when your jerky is ready to eat:

1. Bend Test: One of the easiest ways to test if your jerky is ready is by performing the bend test. Take a piece of jerky and try to bend it in half. If it bends easily without breaking, then it’s ready. If it snaps in half, then it needs more time to dry.

2. Texture: The texture of your jerky is also a good indicator of its readiness. It should be firm and dry to the touch, with no hint of moisture left. It should also have a leathery texture that’s easy to chew.

3. Appearance: The appearance of your jerky can also give you clues about its readiness. It should have a dry, leathery appearance with no visible moisture on the surface.

4. Taste: Finally, the taste of your jerky is the ultimate test of its readiness. It should have a chewy texture that’s easy to bite into, with no greasy or sticky residue left on your fingers. It should also have a rich, meaty flavor that’s not too salty or overpowering.

By following these guidelines, you can ensure that your homemade beef jerky is safe and delicious to eat. Remember to use a food thermometer to check the internal temperature of your meat and follow all recommended cooking times and temperatures for best results.

Conclusion: Enjoy Your Homemade, Soy-Free Beef Jerky!

Making homemade beef jerky without soy sauce is not only possible, but also easy and delicious. Whether you choose to use black cherry juice or a marinade with brown sugar and meat tenderizer, the key is to start with a well-trimmed, lean cut of meat like an eye of round roast. Before slicing, pop it in the freezer for 1 to 2 hours to make it easier to cut. Once marinated, you can either use a dehydrator or an oven to dry out the meat. Remember to slice against the grain for a more tender jerky or with the grain for a chewier texture. With these tips and recipes, you’ll be able to enjoy your homemade, soy-free beef jerky anytime as a healthy snack option.