Beef Jerky

[Cards8116]

hey guys 5;9 168 goin on a 70 day cut going away first week of may just wondering if beef jerky is good for a cut low cals low fat/carbs very high protein; only downfalls a bit of sugar and sodium; if u eat clean sodium shudnt be an issue; as a snack is it good>?


thanks

[wutlol]

i've not seen a brand of jerky that doesn't contain sodium nitrites. it's a chemical used in morgues on dead bodies to keep the fresh for the funeral, and keeps meat red. it also has been tested on rats and gave them cancer.

[itsallinurhead]

i've not seen a brand of jerky that doesn't contain sodium nitrites. it's a chemical used in morgues on dead bodies to keep the fresh for the funeral, and keeps meat red. it also has been tested on rats and gave them cancer.

but it is so tasty!

[wutlol]

but it is so tasty!

i know bra. i mean i guess it depends on if you really care or not. it probably wouldn't effect you in any major way throughout your entire life. i'm just paranoid.

[Zangeif Lagasse]

make your own beef jerky and profit.

[Echo814]

make your own beef jerky and profit.

Either that or go to a butcher shop and buy it there, most carry natural jerky preserved with salt only.

[asphalt690]

i've not seen a brand of jerky that doesn't contain sodium nitrites. it's a chemical used in morgues on dead bodies to keep the fresh for the funeral, and keeps meat red. it also has been tested on rats and gave them cancer.

Get the jerky from Trader Joes... it doesn't have any nitrates or MSG.

[Fixxxer]

Beef jerky is delicious and packed with protein. I'd eat it every day if it wasn't so damn expensive. Makes me wish I would have gone deer hunting last fall. I could have made soooo much venison jerky... ::drool::

[mike6789]

Get the jerky from Trader Joes... it doesn't have any nitrates or MSG.

THIS

the buffalo jerky is ****ing delicious and natural

[mbieker1]

Either that or go to a butcher shop and buy it there, most carry natural jerky preserved with salt only.

I have a new mission.

[PerfectFormForever]

Mmmmm, more sodium means more iron...

[censored]

drool. dehydrated animals = tasty

gah i might have to walk down to the gas station now thanks alot..

[Mystiqueskillz]

i've not seen a brand of jerky that doesn't contain sodium nitrites. it's a chemical used in morgues on dead bodies to keep the fresh for the funeral, and keeps meat red. it also has been tested on rats and gave them cancer.

OMFG! I didn't know that! I will never look at beef jerky the same. I feel disgusted now.

[BunkMoreland]

make your own beef jerky and profit.

money

[Valjean]

Buy a dehydrator and make your own beef and turkey jerky. It is wonderful for cutting..

[chandlerpelhams]

Buy a dehydrator and make your own beef and turkey jerky. It is wonderful for cutting..

Cheaper method courtesy of Alton Brown:

Ingredients
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Directions
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

[jared`]

Buy a dehydrator and make your own beef and turkey jerky. It is wonderful for cutting..

I second this.. I make jerky all the time with different marinades. Don't even need a dehydrator if you don't wanna spend the money. Skewer the pieces on toothpicks and lay on wire racks in the oven so the pieces are hanging (and you can fit a lot more). Set your oven to the lowest temperature and let it go for a few hours (I leave the oven door cracked a little so it doesn't bake - it needs to dehydrate). I usually let it sit for 5-6 hours and it comes out perfect.

No need to spend money on a dehydrator, and you can fit a ton in the oven at once if you use the toothpick method above (obviously you can use long skewers or something similar as an alternative).

[bigike74]

I second this.. I make jerky all the time with different marinades. Don't even need a dehydrator if you don't wanna spend the money. Skewer the pieces on toothpicks and lay on wire racks in the oven so the pieces are hanging (and you can fit a lot more). Set your oven to the lowest temperature and let it go for a few hours (I leave the oven door cracked a little so it doesn't bake - it needs to dehydrate). I usually let it sit for 5-6 hours and it comes out perfect.

No need to spend money on a dehydrator, and you can fit a ton in the oven at once if you use the toothpick method above (obviously you can use long skewers or something similar as an alternative).

What kind of meat do you do this with?

[jared`]

What kind of meat do you do this with?

Usually I use london broil because it's cheaper than flank steak. I've made it with both and didn't notice a big difference on "chewiness" so I stick with london broil now. When I do it I usually buy 5-6 pounds of meat and I can fit it all in the oven at once (due to hanging it instead of laying it flat).

Definitely need to make a lot because it will go quick! Better than anything I've ever gotten store bought, much healthier, and you can control how "dry" you want it - I leave mine a little moist instead of completely dehydrated like you get in the store.

Word of advice - make sure you trim as much fat off the meat as you can before you start. The fat won't dehydrate so it will spoil quicker if you don't do this. Since I make so much at once, I've found wrapping it tight in zip lock bags and storing it for a couple weeks works fine - probably won't be around for long enough to spoil