Everyone Is Making Their Own BBQ Jerky

If you are so over eating chicken, this jerky recipe is a new, inventive way to get in the protein your runner body needs.

It’s true that protein is crucial for runners. So try this jerky recipe, created by nutritionist and fitness specialist Siera Capesius of SieraFit, for a healthy fix.



1 lb. top sirloin
1/4 cup low-sodium soy sauce
1/4 cup barbecue sauce of choice
2 Tbsp. hickory liquid smoke
1 Tbsp. garlic powder
1/4 cup Worcestershire sauce
1/4 cup stevia baking blend (or honey)
1/2 cup fresh-squeezed lime juice

Cut meat into 1/8-inch strips (slice with the grain, so it doesn’t fall apart) and remove any fat. Stir remaining ingredients, except lime juice, together into a small saucepan. Heat to a simmer, while stirring. Once it simmers, turn off heat and cool. Add lime juice and stir. Transfer cut meat and marinade to a gallon-size zip-top bag. Shake and marinate for 24 hours in the refrigerator. Place pieces of beef on a stack of paper towels to dry before cooking. Preheat oven to 170 degrees. Spray a wire rack with cooking spray. Place meat on rack over a baking sheet. Cook for 5 to 6 hours. Let jerky cool and enjoy!

PRO TIP: Jerky can last a week at room temperature or 2–3 months if it is wrapped or vacuum sealed and kept in the refrigerator.

Try making this Tangy Mango Turkey Jerky recipe, too!