Kirkland's Steak Strips contain inflammatory canola oil and synthetic sodium nitrite preservative. This clean version eliminates the seed oil (replaced with avocado oil), removes the nitrite, and uses organic ingredients to create a healthier beef jerky with the same sweet-smoky flavor profile.
Based on: Steak Strips
· Makes approximately 30 servings
· Serving: 1 serving (28g)
Why This Recipe is Seed Oil Free
Commercial Steak Strips from Kirkland Signature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Steak Strips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Grass-fed top round beef
2.5 lbs (1134g) fresh weight · ButcherBox Grass-Fed Top Round or Whole Foods 365 Organic
Primary protein source that will dehydrate to approximately 750g finished jerky
Organic coconut sugar
60g (about 1/4 cup) · Big Tree Farms Organic Coconut Sugar
Provides sweetness and helps with browning during dehydration, replacing both brown sugar and cultured sugar
Organic peach puree
45g (about 3 tablespoons) · Once Upon a Farm Organic Peach Baby Food or fresh organic peach
Adds natural fruit sweetness and subtle peach flavor that balances the smoke
Unrefined sea salt
12g (about 2 teaspoons) · Redmond Real Salt Fine
Preserves the meat naturally and provides essential sodium for flavor
15ml (about 1 tablespoon) · Bragg Organic Apple Cider Vinegar
Tenderizes the meat and adds subtle tang that enhances other flavors
Instructions
Step 1. Prepare the beef by freezing it for 2-3 hours until firm but not completely frozen - this makes slicing much easier. Using a sharp knife, slice the top round against the grain into strips exactly 1/4 inch thick (6mm). Consistent thickness is critical for even drying. Each strip should be about 4-6 inches long. Pat the strips completely dry with paper towels to remove surface moisture.
Step 2. Create the marinade by whisking together the coconut sugar (60g), peach puree (45g), sea salt (12g), garlic powder (4g), onion powder (3g), and mushroom powder (2g) in a large bowl until the sugar completely dissolves - about 2 minutes of vigorous whisking. The mixture should be smooth with no lumps. Add the liquid smoke (3ml), avocado oil (8ml), and apple cider vinegar (15ml), whisking for another minute until fully incorporated.
Step 3. Marinate the beef by placing all strips in a large zip-lock bag or glass container and pouring the marinade over them. Massage the marinade into every surface of the meat for 2-3 minutes, ensuring complete coverage. Seal and refrigerate for exactly 6-8 hours - longer will make the jerky too salty, shorter won't develop full flavor. Flip the container halfway through marinating.
Step 4. Prepare your dehydrator by arranging the marinated strips on dehydrator trays with space between each piece - they should not touch. If using an oven instead, place strips on wire racks set over baking sheets lined with parchment paper. For food safety, the internal temperature must reach 160°F before dehydrating.
Step 5. Dehydrate at 155°F for 6-8 hours in a dehydrator, or in an oven at the lowest setting (usually 170°F) with the door slightly ajar for 4-6 hours. Test for doneness by bending a piece - it should crack slightly but not break completely. The jerky is ready when it feels leathery and dry to the touch but still has some flexibility. Properly dried jerky will have lost about 70% of its original weight.
Step 6. Cool completely before packaging - warm jerky will create moisture and spoil quickly. Store in airtight glass jars or vacuum-sealed bags. For maximum freshness, add a food-safe silica gel packet to each container. Properly stored jerky will keep for 2-3 weeks at room temperature, 2 months refrigerated, or 6 months frozen. Each 28g serving provides the same nutrition profile as the commercial version but with clean, organic ingredients and no inflammatory oils.
Storage
Store in airtight containers at room temperature for 2-3 weeks, refrigerated for 2 months, or frozen for 6 months. Add silica gel packets to prevent moisture buildup.
Cost Comparison
Cost per serving (homemade)$1.75
Cost per serving (store-bought)$2.50
Savings30%
Higher upfront cost due to premium grass-fed beef and organic ingredients, but significant per-serving savings. Bulk spice purchases provide value across multiple batches. Cost excludes dehydrator/oven usage.