This Teriyaki Sugar Free Beef Jerky is the perfect jerky when you’re on a diet that doesn’t include added processed sugar, or you’re just looking to decrease your overall sugar intake. It’s full of flavor and will leave you wondering why you ever made it with added sugar in the first place.
Sugar Free Beef Jerky
If you’ve ever decided to decrease or eliminate your sugar intake, you know how hard it can be to find a tasty snack that fits your diet. There have been a handful of times when Todd and I have decided to go sugar free, and I always have a hankering for something tasty and delicious that satisfies that need to snack.
Enter this delicious sugar free beef jerky! It packs plenty of flavor with coconut aminos (a soy-free coconut version of soy sauce), chili paste, and pineapple juice. You won’t be missing that sugar, I promise.
Homemade Sugar Free Beef Jerky
I’m a firm believer that everything tastes better when you make it yourself. If you’ve ever had a bit of warm jerky right off the smoker, you know what I’m talking about. And this jerky totally fits into that “homemade is best” category.
It can also be difficult to find sugar free beef jerky in the store, and when you do it’s often super pricey and not always worth the price. So while making this homemade sugar free beef jerky will take a bit of prep work and time, the end result of that tasty jerky is 100% worth it.
Teriyaki Sugar Free Beef Jerky Marinade
The key to making a good beef jerky is in the marinade. Here’s what you’ll need to snag to make this marinade. Full amounts are available in the printable recipe below.
Quick note: This marinade has no added salt. This keeps the sodium low, but you might miss the saltiness of traditional jerky. If you aren’t watching your sodium intake, add 2 teaspoons of coarse Kosher salt to the marinade before putting the meat in.
- Pineapple juice. This adds the much-needed acidity with a fresh tang.
- Coconut aminos. This is a salty sauce that mimics soy sauce that is gluten and soy free (as well as low in sodium!).
- Garlic. A must have with any teriyaki recipe.
- Sambal Oelek chili paste. This particular chili paste only has 6 ingredients with no added sugar!
- Grated ginger. Adds a warm, zesty zing to the marinade.
- Sesame seeds. Nuttiness and some added texture help to round out this marinade.
- Onion powder. Steps in to bring some flavor with the omission of added salt in the recipe.
For this beef jerky I suggest marinating for at least 8 hours. If you really want your meat full of as much flavor as possible, go a full 24 hours for your marinade time. I guarantee it’ll be worth the wait.
More Beef Jerky Recipes
When you’re not in need of a sugar free jerky recipe, check out my most popular jerky recipes below:
Sugar Free Beef Jerky Recipe
Follow the recipe, and I’ll teach you the simple steps to making your own sugar free jerky at home. If you’re looking for the ultimate way to help you make better BBQ, feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more.
Want Hey Grill Hey goodies delivered straight to your door? Patio Provisions has great products to help you make delicious food for your family and friends.
Teriyaki Sugar Free Beef Jerky
- 2-3 pound rump roast (sliced thin (1/4 inch) against the grain)
Sugar Free Teriyaki Marinade
- ½ cup pineapple juice
- ½ cup coconut aminos
- 3 cloves garlic (minced)
- 1 teaspoon Sambal Oelek chili paste
- 1 teaspoon grated ginger
- 1 teaspoon sesame seeds
- ½ teaspoon onion powder
- Make the marinade. Combine all ingredients for the sugar free teriyaki marinade in a gallon sized zip top bag.
- Marinate the beef. Add the sliced beef to the marinade and massage to thoroughly coat the beef. Place the bag in the fridge and allow the beef to marinate for 8-24 hours.
- Preheat the smoker. Preheat your smoker (or oven) to approximately 170-175 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
- Smoke the jerky. Take the meat out of the marinade and place it directly on the grill grates, jerky rack, or cooling rack and smoke/cook for 2-3 hours or up to 5 hours. Flip the jerky after the first hour, and check to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy.
- Steam the beef jerky. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist.
- Store and enjoy. Eat immediately, or store for up to 2 weeks in the fridge.