Spicy Lamb or Beef Jerky

Spicy Lamb or Beef Jerky

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Spicy Lamb or Beef Jerky

A spicy, meaty snack that great for anyone on keto, paleo, gluten-free or low-carb diet.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Snack
Cuisine American
Servings 6
Calories 286 kcal


  • Dehydrator or oven


  • 2 pounds sliced top round beef strips or boneless lamb sliced into strips
  • 3/4 cups worchestire sauce
  • 3/4 cup tamari sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon chipotle powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon molasses or honey


  • Whisk worchestire sauce, tamari sauce, paprika, molasses, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add sliced meat to a bowl and turn to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 3 hours or overnight.
  • Lay seasoned meat on the trays of a dehydrator and dehydrate according to the instructions on your dehydrator (about 4 hours at 160-degrees) You can use the oven if you don't have a dehydrator. Preheat oven to 175 degrees. Line a baking sheet with aluminum foil and place a wire rack over the foil. Place meat on paper towels to dry off excess marinade. Discard the remaining marinade. Arrange meat slices in a single layer on the prepared wire rack on the baking sheet.
  • Bake meat in the preheated oven until dry and leathery about 3 to 4 hours. Let cool before enjoying.
Keyword dehydrator, jerky








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