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Savory Kosher Beef Jerky: A Perfect Protein Snack

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Meat (Fleishig)

Beef jerky has been a beloved snack for centuries, originating from indigenous tribes who needed to preserve meat for long journeys. Our kosher beef jerky recipe respects these ancient techniques while adhering to modern kosher dietary laws, ensuring that every bite is both flavorful and permissible. Ideal for road trips, hikes, or a protein-packed snack on a busy day, this jerky is marinated in a blend of savory spices and slow-dried to perfection. Pair it with a fresh salad for a light meal or enjoy it alongside some crispy kosher potato chips for a satisfying crunch.

Savory Kosher Beef Jerky: A Perfect Protein Snack
Beef jerky has been a beloved snack for centuries, originating from indigenous tribes who needed to preserve meat for long journeys. Our kosher beef jerky recipe respects these ancient techniques while adhering to modern kosher dietary laws, ensuring that every bite is both flavorful and permissible. Ideal for road trips, hikes, or a protein-packed snack on a busy day, this jerky is marinated in a blend of savory spices and slow-dried to perfection. Pair it with a fresh salad for a light meal or enjoy it alongside some crispy kosher potato chips for a satisfying crunch.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 116
Ingredients Method Notes

Ingredients
  

  • 2 pounds kosher beef thinly sliced against the grain
  • 1 cup soy sauce ensure it's kosher-certified
  • 1/2 cup brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper optional for added heat

What I use for this recipe

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Method
 

  1. In a large bowl, combine soy sauce, brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix well to create the marinade.
  2. Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
  3. Preheat your oven to 175°F (80°C). Line baking sheets with parchment paper and place a wire rack on top.
  4. Remove the beef from the marinade, shaking off excess liquid, and arrange the slices in a single layer on the wire racks.
  5. Bake in the preheated oven for 4 hours, or until the beef is dry and chewy but not brittle. Rotate the pans halfway through for even drying.
  6. Allow the jerky to cool completely before storing it in an airtight container. It can be stored at room temperature for up to two weeks.

Notes

For a spicier jerky, increase the cayenne pepper. Ensure all ingredients, especially soy sauce, are kosher-certified. Store in a cool, dry place.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 116
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 590mg 26%
Dietary Fiber 0g
Total Sugars 3g
Protein 20g 40%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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