Meat candy. Chewy fun. More deliciousness in a bite than is almost legal. Almost.
One of my frustrations as I stalk through stores looking for a snack is eying delicious jerky, knowing it cannot be mine. At anywhere between 2-7 grams per miniscule serving, the carb cost is just too high, and for someone like me, even with a semi-normal blood sugar (hey, something about me has to be normal), the added sugars and chemicals caused me to starve afterwards, accompanied by the oncoming cravings.
When did beef jerky stop being all about the beef? You'll be pleased to note your jerky can be ingredients you can pronounce and enjoy, with flavors you'll come to appreciate.
Into saving some money? Good, because each pound of $3.50 grass-fed Laura's Lean Ground Beef (8 ounces post-drying)nets more than twice the standard amount of jerky (4 ounces), for one third of the price ($1.75 per 4 oz, versus $5). Sink your budget-lovin' canines into that, o carnivore friends.
Following are my favorite beef jerky recipes for use in a conventional food dehydrator or oven, using ground beef and a jerky extruder. Keep reading for this simple process!
Comments
First of all thank you for sharing solutions for those of us who need to cut carbs! My favorite has always been Terryaki flavored beef jerky...any suggestions on how to create a similar flavor with seasonings?
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