Okay, so I’ve got this amazing recipe for Beef Sweet Potato Protein Jerky that’s seriously a game-changer. You know how sometimes jerky can be a little… one-note? Well, adding sweet potato totally transforms it, giving it this subtle sweetness and extra moisture that’s just divine. Trust me, making your own jerky is so much better because you control *exactly* what goes into it – no weird fillers, just pure protein and good stuff. I actually came up with this recipe years ago when I was trying to find a healthier snack for my hikes, and it’s been a hit ever since!

Why You’ll Love This Beef Sweet Potato Protein Jerky

Seriously, this jerky is a winner, and here’s why you’re going to be obsessed:

It’s packed with protein, making it the perfect post-workout fuel or satisfying snack.
That hint of sweet potato adds a unique, subtle sweetness that balances the savory beef like magic.
Making it yourself means you know exactly what you’re eating – no funky preservatives here!
It’s surprisingly easy to whip up, even if you’ve never made jerky before.
It’s way more delicious and wholesome than most store-bought options.
Talk about a satisfying chew and fantastic flavor!

Ingredients for Your Beef Sweet Potato Protein Jerky

Getting this homemade jerky just right is all about using fresh, good-quality ingredients. Here’s what you’ll need to gather:

1 pound beef chuck or round, sliced thinly against the grain (this is super important for tenderness!)
1 cup sweet potato puree (make sure it’s unsweetened, just plain cooked and mashed sweet potato)
1/4 cup soy sauce (or tamari for gluten-free!)
2 tablespoons honey (adds a lovely touch of sweetness)
1 tablespoon Worcestershire sauce (for that umami kick)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

Essential Equipment for Making Beef Sweet Potato Protein Jerky

Alright, so to make this amazing Beef Sweet Potato Protein Jerky, you’ll need just a few trusty kitchen tools. Nothing too fancy, I promise!

A really sharp knife is a must for getting those thin, even slices of beef.
You’ll want a large mixing bowl to get everything mixed up nicely.
Grab a couple of baking sheets – you’ll need space to lay out that yummy beef in a single layer.
Don’t forget the parchment paper! It’s a lifesaver for preventing sticking and makes cleanup a breeze.
And to keep your delicious creation fresh, an airtight container is essential for storage.

Step-by-Step Guide to Making Beef Sweet Potato Protein Jerky

Making your own Beef Sweet Potato Protein Jerky is so rewarding! It’s a pretty straightforward process, and trust me, the result is absolutely worth it. Just follow these steps, and you’ll have delicious, healthy jerky in no time. If you’re looking for other tasty recipes, check out this one here or maybe this other idea!

Marinating the Beef for Flavor

First things first, let’s get that beef packed with flavor. In your big mixing bowl, toss together the thinly sliced beef, sweet potato puree, soy sauce, honey, Worcestershire sauce, garlic powder, onion powder, and black pepper. Give it a good mix so all those lovely ingredients coat the beef. Now, cover the bowl and let it chill in the fridge. For good flavor, aim for at least 4 hours, but honestly, letting it marinate overnight is where the magic really happens. This gives the beef time to soak up all that deliciousness and get super tender.

Preparing for Baking Your Beef Sweet Potato Protein Jerky

Once your beef has had a good soak in that marinade, it’s time to get ready for baking. Preheat your oven to a nice, low 170°F (77°C). This low temperature is key for drying out the jerky without cooking it too fast. Line your baking sheets with parchment paper – this makes life SO much easier later! Then, carefully lay out your marinated beef slices. Make sure they’re in a single layer and not overlapping at all. This is super important so they dry out evenly and don’t end up mushy in the middle.

Baking the Jerky to Perfection

Now, slide those baking sheets into your preheated oven. We’re going to bake the jerky for about 4 to 6 hours. The exact time can totally depend on your oven and how thick your slices are. What you’re looking for is that perfect jerky texture – it should be dry and leathery to touch, but still flexible. It shouldn’t snap like a cracker, but it also shouldn’t feel wet or squishy. If you notice some spots drying faster than others, you can always rotate your baking sheets about halfway through. Patience here truly pays off!

Cooling and Storing Your Homemade Jerky

Once your jerky looks and feels just right, take those baking sheets out of the oven. Let the jerky cool completely on the sheets. This part is crucial – if you store it while it’s still warm, you risk trapping moisture, which can lead to spoilage. After it’s totally cooled, you can store your amazing homemade jerky in an airtight container. Keep it at room temperature, and it should stay tasty for a good while!

Tips for the Best Beef Sweet Potato Protein Jerky

Okay, so you’ve got the recipe, but here are a few little secrets I’ve picked up along the way to make your Beef Sweet Potato Protein Jerky absolutely spectacular. Small tweaks can make a huge difference, trust me!

Slice it Right: This is a biggie! Always slice your beef against the grain. If you slice with the grain, your jerky will be tough and chewy. Against the grain gives you that satisfying tear. Aim for slices about 1/8 to 1/4 inch thick – not too thin, not too thick.
Marinade Magic: Don’t be shy with the marinade time! Overnight is truly the way to go. If you’re feeling adventurous, add some red pepper flakes for a kick or a splash of liquid smoke for that extra smoky flavor. You can even adjust the sweetness by adding a bit more honey, or go savory with extra soy sauce.
Oven Temperature is Key: That super low oven temp of 170°F (77°C) is crucial. If your oven runs hot, it might cook too fast and get crispy, which isn’t the jerky texture we’re going for. If you find it’s drying too quickly, you can prop the oven door open *just a crack* with a wooden spoon to let some moisture escape and cool things down a bit, but be careful not to let too much heat out.
Texture Check: Remember, you’re looking for leathery, not brittle! When you think it’s done, pull a piece out and let it cool for a minute. It will firm up as it cools. You want it to bend without breaking. If it feels too moist still, pop it back in for another hour.
Check out other protein ideas: If you’re loving the protein-packed snacks, you might want to peek at this high-protein snack or another savory treat!

Ingredient Notes and Substitutions

When you’re making this Beef Sweet Potato Protein Jerky, a few ingredient choices really make a difference, and it’s super easy to swap things around too!

For the beef, I always go for chuck or round. They have just the right amount of fat to keep the jerky tender and flavorful. You could try a leaner cut like sirloin, but you might find it a bit too dry. If you want to avoid gluten, just swap the soy sauce for tamari – it’s a really close match!

Honey is my go-to for sweetness, but maple syrup works beautifully too, giving it a slightly different, cozy flavor. And if you don’t have fresh sweet potatoes on hand, you can totally use canned unsweetened pumpkin puree. It works like a charm for adding that moisture and a hint of sweetness!

Frequently Asked Questions about Beef Sweet Potato Protein Jerky

Got questions about making this delicious Beef Sweet Potato Protein Jerky? I’ve got you covered! We get asked a lot about it, so here are some of the most common things folks wonder about.

Can I use a dehydrator instead of an oven?

Absolutely! Dehydrators are fantastic for jerky. Just follow your dehydrator’s instructions for making beef jerky, usually around 160°F (71°C) for 4-8 hours, depending on the unit and thickness of your slices. It often gives a more consistent result than an oven, but the oven method works wonders too!

How long does homemade jerky last?

Properly dried and stored, your homemade jerky should last for about 1 to 2 weeks at room temperature in an airtight container. For longer storage, keeping it in the fridge can extend its freshness a bit, maybe up to a month. I always recommend checking for any signs of spoilage before digging in!

What is the best cut of beef for jerky?

My favorite is a nice cut of beef chuck or round. They have just enough fat marbling to keep the jerky tender and full of flavor. You want something that’s not too lean, otherwise, it can get pretty tough and dry. Slicing it thinly against the grain is the real secret to a pleasant chew, though!

Can I make this jerky spicier?

Oh, for sure! If you love a little heat, definitely add some red pepper flakes to the marinade. You can start with about half a teaspoon and go up from there, depending on how spicy you like it. A pinch of cayenne pepper works wonders too!

Got more questions? Feel free to reach out! Contact us anytime or learn more about us here!

Nutritional Information (Estimated)

Whipping up this Beef Sweet Potato Protein Jerky on your own is awesome for controlling what you eat! Here’s a rough idea of what you’re looking at per 2 oz serving:

Calories: Around 250
Protein: A solid 25g
Fat: About 10g (4g saturated)
Carbohydrates: Roughly 15g
Sugar: Around 10g
Sodium: Approximately 800mg

Keep in mind these numbers can tweak a bit depending on the exact ingredients you use!

Share Your Beef Sweet Potato Protein Jerky Creations!

Have you tried making this Beef Sweet Potato Protein Jerky? I’d absolutely LOVE to hear what you think! Drop a comment below to share your feedback, and if you rate it, let me know your star rating too! And please, please, please, if you snap any photos of your delicious jerky creations, tag us on social media. Seeing your culinary adventures makes my day! You can check out other snack ideas or more protein-packed recipes while you’re here!

Beef Sweet Potato Protein Jerky

Author: dogtf.com
Total Time: 5 hours 20 min
Yield: 1 pound 1x
Diet: Protein

Print Recipe

Description

A protein-rich jerky made with beef and sweet potato.

Ingredients

Scale

1 pound beef, thinly sliced
1 cup sweet potato puree
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

Instructions

Combine all ingredients in a bowl and marinate the beef for at least 4 hours, or overnight.
Preheat your oven to 170°F (77°C).
Arrange the marinated beef slices in a single layer on a baking sheet lined with parchment paper.
Bake for 4-6 hours, or until the jerky is dry and leathery.
Let the jerky cool completely before storing in an airtight container.

Notes

For a spicier jerky, add red pepper flakes to the marinade.
Ensure beef is sliced against the grain for tenderness.
Adjust baking time based on your oven and desired jerky texture.

Prep Time: 20 min
Cook Time: 5 hours
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 oz
Calories: 250
Sugar: 10g
Sodium: 800mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg

Keywords: beef jerky, sweet potato jerky, protein jerky, homemade jerky, healthy snack