# How healthy is beef jerky as a snack? **URL:** \ **Category:** Factual Questions\ **Created:** [February 24, 2010, 10:55pm UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329 "2010-02-24T22:55:56Z")\ **Posts on this page:** 11\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 26, 2010, 4:57pm UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/21 "2010-02-26T16:57:04Z")
> [@badbadrubberpiggy](#): > > Yes, just remember that it’s pretty calorically dense. It takes about a pound of beef to make 1/3 of a pound of jerky, so it’s easy to eat a lot of calories worth of it if you’re not paying attention. Not a concern for everyone, of course, but if you’re watching your calorie intake, you might want to weigh it before eating. It’s not that bad. A whole bag of beef jerky (3.25 oz) is only about 280 calories. The same amount (by weight) of Doritos or Ruffles is 500 calories or more. When I was dropping weight, if I needed a snack during a long interstate drive, the jerky was among the better choices (minus the salt content). It kept me sated, I don’t think I’ve ever finished a whole bag in one go, plus it’s low carb, if you’re watching that. ---
**Author:** ![anson2995](https://avatars.discourse-cdn.com/v4/letter/a/c77e96/32.png) [@anson2995](https://boards.straightdope.com/u/anson2995)\ **Post date:** [February 26, 2010, 5:26pm UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/22 "2010-02-26T17:26:28Z")
> [@Apocalypso](#): > > The days of “The Urban Jungle” are long gone. While I don’t doubt that some of the less desirable parts of the cow make it into ground meat, hotdogs, sausage, etc, today, by and large if it says “beef” in the label then bah gawd that’s what’s in it. If you have (current) information to the contrary please post it. If you consider pieces of the spinal cord, nose, or anus to be beef just because they come from a cow, so be it. But actually I was referring to the fact that Slim Jims were made from [mechanically separated chicken](http://en.wikipedia.org/wiki/Mechanically_separated_chicken). ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [February 26, 2010, 5:55pm UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/23 "2010-02-26T17:55:18Z")
> [@Bill\_Door](#): > > There’s a difference between public health and individual health. If everyone cuts their salt consumption, reducing the incidence of stroke by 50% in the 10% of people who are salt sensitive, but having no effect on the 90% of the people who are not, that is a public health success. > > From an individual health point of view 90% of the people have restricted their salt intake for no perceivable benefits. You have to look at the number needed to treat to weigh the effectiveness. The paper you linked to looks at whole populations, not individuals. my personal datum - I did 3 months on a serious low sodium diet, no change to BP, went back to my salt licking ways, still no change in BP. Literally, since we cook from raw materials I could control my sodium intake, and other than the minimal salt required in recipes for chemical process [bread mainly] I added no salt to my food. Blargh. ---
**Author:** ![KarlGauss](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/karlgauss/32/3713_2.png) [@KarlGauss](https://boards.straightdope.com/u/KarlGauss)\ **Post date:** [February 26, 2010, 6:35pm UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/24 "2010-02-26T18:35:36Z")
> [@Quercus](#): > > I think rather than guessing what this public health study means, maybe someone can find recent research/review papers on the role of sodium in not-sodium-sensitive individuals. I agree with you, although, by definition, “not-sodium-sensitive” people do not have a lower blood pressure when dietary salt is reduced. In other words, the data you seek probably _can’t_ exist (at least with respect to blood pressure effects - there may be some effect on risk factors, and those might translate to some meaningful benefit). A lazy, but probably productive way of answering your question, is to wait around three months for the letters regarding the NEJM paper to be published. I can guarantee that with a topic like across-the-board salt restriction, there will many such letters. In particular, it will be informative to see the evidence and arguments put forth by the ‘population approach’ and the ‘individualized approach’ proponents. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [February 26, 2010, 6:51pm UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/25 "2010-02-26T18:51:24Z")
> [@Gbro](#): > > I am just another jerky lover, and I prefer to make mine with hamburger and a jerky gun. > however there is more to jerky than simple sodium that is listed on the package, \*\*ME THINKS. \*\* > [Curing salts](http://www.gourmetsleuth.com/Dictionary/C/Curing-salts-6056.aspx) are used in jerky making and they are more than just salt! > That being said, we(My Church Family) collected venison last fall just before the start of hunting season and made up 200 lbs of jerky that was then sent to a couple of family members serving in Iraq. > It was a simple project, but the rewards were 10 fold. We received back many letters attesting to the impact of that ministry. > We give all the Glory to HIM, who gave his life for us so that we may also be saved:) Making jerky out of hamburger and curing salts is in my mind an abomination. Do you even know why you’re adding the cure? Why would anyone want to eat that crap? Use whole beef and no curing salts. I can get lean round steak on sale for less than $2/lb, slice and marinate in any marinade I like, and have a kitchen full of jerky made with good stuff. You don’t even need to add too much salt since it concentrates as it dehydrates. ---
**Author:** ![Gbro](https://avatars.discourse-cdn.com/v4/letter/g/c6cbf5/32.png) [@Gbro](https://boards.straightdope.com/u/Gbro)\ **Post date:** [February 27, 2010, 2:03am UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/26 "2010-02-27T02:03:54Z")
> [@needscoffee](#): > > **Making jerky out of hamburger and curing salts is in my mind an abomination.** Do you even know why you’re adding the cure? Why would anyone want to eat that crap? Use whole beef and no curing salts. I can get lean round steak on sale for less than $2/lb, slice and marinate in any marinade I like, and have a kitchen full of jerky made with good stuff. You don’t even need to add too much salt since it concentrates as it dehydrates. > [@](#): > > > [@needscoffee](#): > > > > The bag of Oberto’s Peppered Beef Jerky I’m looking at right now contains: beef, brown sugar, dextrose, sugar, salt, corn syrup, natural smoke flavor, water, vinegar, flavorings, molasses, soy sauce, sodium erythorbate, yeast extract, caramel color, citric acid, and sodium nitrite. **[COLOR=“Red”]Not too bad;[/COLOR]** better than some lunch meats. > [@](#): > > Do you even know why you’re adding the cure? Yes. So I can put it in a day pack and not have it spoil. There are also some tenderizing features. Do you think the Oberto’s or Jack links jerky’s are made out of lean round steak? I have made jerky out of Goose, Duck, Deer, Elk and beef. and I find the ground (hamburger) to be more like a commercial jerky in texture and like beef the best. If you [zoom in on this link](http://www.amazon.com/Oberto-Style-Jerky-1-2-Ounce-Packages/dp/images/B00347J94Y/ref=dp_image_z_2_0?ie=UTF8&s=grocery&img=0&color_name=2) you will find more info. Kind of like the old Wendy’s “Parts is Parts”:o I use the [American Harvester](http://www.nesco.com/url_ac4b7b1896ad/)dehydrator and kits. I like the teriyaki the best. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [February 27, 2010, 7:11am UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/27 "2010-02-27T07:11:41Z")
> [@Gbro](#): > > Yes. So I can put it in a day pack and not have it spoil. There are also some tenderizing features. > Do you think the Oberto’s or Jack links jerky’s are made out of lean round steak? > I have made jerky out of Goose, Duck, Deer, Elk and beef. and I find the ground (hamburger) to be more like a commercial jerky in texture and like beef the best. > If you [zoom in on this link](http://www.amazon.com/Oberto-Style-Jerky-1-2-Ounce-Packages/dp/images/B00347J94Y/ref=dp_image_z_2_0?ie=UTF8&s=grocery&img=0&color_name=2) you will find more info. > Kind of like the old Wendy’s “Parts is Parts”:o > I use the [American Harvester](http://www.nesco.com/url_ac4b7b1896ad/)dehydrator and kits. I like the teriyaki the best. I guess I prefer the taste of whole-meat jerky without additives to ground-meat jerky with additives. Whole-meat jerky doesn’t need the cure to keep from spoiling. ---
**Author:** ![Bill\_Door](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Bill\_Door](https://boards.straightdope.com/u/Bill_Door)\ **Post date:** [February 27, 2010, 10:07am UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/28 "2010-02-27T10:07:43Z")
> [@needscoffee](#): > > The bag of Oberto’s Peppered Beef Jerky I’m looking at right now contains: beef, brown sugar, dextrose, sugar, salt, corn syrup, natural smoke flavor, water, vinegar, flavorings, molasses, soy sauce, sodium erythorbate, yeast extract, caramel color, citric acid, and sodium nitrite. Not too bad; better than some lunch meats. Not too bad? We have beef, then brown sugar, then sugar again, and what’s the fourth ingredient?, oh yeah; sugar, we add a little salt, and then we round it off with sugar one more time. Molasses shows up further down the list as well, just in case it’s not sweet enough. Five separate forms of sugar. It’s nothing more than beef flavored sugar. It’s practically a cow popsicle. ---
**Author:** ![IAmNotSpartacus](https://avatars.discourse-cdn.com/v4/letter/i/cc9497/32.png) [@IAmNotSpartacus](https://boards.straightdope.com/u/IAmNotSpartacus)\ **Post date:** [February 27, 2010, 5:31pm UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/29 "2010-02-27T17:31:20Z")
> [@Gbro](#): > > Yes. So I can put it in a day pack and not have it spoil. The point I am gathering here is that using lean beef will result in jerky that you can put in your day pack and not have it spoil, without the need for curing salts or other such additives. Am I misinterpreting? ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [February 27, 2010, 10:18pm UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/30 "2010-02-27T22:18:05Z")
> [@IAmNotSpartacus](#): > > The point I am gathering here is that using lean beef will result in jerky that you can put in your day pack and not have it spoil, without the need for curing salts or other such additives. Am I misinterpreting? Yes, this is correct. Once you’ve salted and dried it, there isn’t enough moisture available for it to spoil. It will keep as long as you can hold off eating it. It doesn’t need to be completely dehydrated, either; it can still have a little give to it. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [February 27, 2010, 10:30pm UTC](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329/31 "2010-02-27T22:30:44Z")
> [@Bill\_Door](#): > > Not too bad? We have beef, then brown sugar, then sugar again, and what’s the fourth ingredient?, oh yeah; sugar, we add a little salt, and then we round it off with sugar one more time. Molasses shows up further down the list as well, just in case it’s not sweet enough. Five separate forms of sugar. It’s nothing more than beef flavored sugar. It’s practically a cow popsicle. That is the same as a recipe for teriyaki. Do you gripe about how much sugar and salt is in your teriyaki sauce? Just because it’s listed in 5 forms doesn’t mean it’s necessarily in massive amounts. This particular package lists, in a 1-oz serving, 70 calories, 5 cals from fat, 5g (25 cals?) of sugar. This is why I suggested making it from scratch, as corn syrup isn’t very sweet anyways, so leave it out. If you like jerky with a non-teriyaki flavor, you don’t need any sugar. [Previous page](https://boards.straightdope.com/t/how-healthy-is-beef-jerky-as-a-snack/530329.md?page=1)