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.
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.
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.
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.
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.
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 you will find more info.
Kind of like the old Wendy’s “Parts is Parts”:o
I use the American Harvesterdehydrator 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.
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.
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.
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.