Beef Jerky??

I seem to remember reading about beef jerky as a good source of protein. I haven't had any in years and bought some at Costco last weekend. It's Oberto Original Beef Jerky. But I'm wondering.....the second ingredient is corn syrup solids, the third is dextrose and further down is sugar and molases. Is this okay for post ops? (that's not me yet, but) Have you had different brands? Which do you think are the best? Thanks.

I like the jack links original but haven't had any post op.....for some reason i just don't have a taste for it. Look at the number of grams of sugar that's in it. If it's over five then no we shouldn't have it. My nut also has a rule that if sugar is on e of the first five ingredients then stay away. Linda

I've started making my own jerky, with chicken breast instead of beef, and so that I know what's going into it. Now, a small batch will come from a lot of meat, so be prepared for that. Step 1: slice the chicken, beef, or whatever into thin, even slices. Slices should be no more than 1/4" thick, and should be as even in size as possible. (it's ok to slice the meat when slightly frozen to achieve this.) Step 2: prepare your marinade. I tend to do oriental chicken, and I'm not a measurer, but it's basically water, soy sauce, rice vinegar, a little hoisin sauce, powdered ginger, and garlic. Very important: whatever kind of marinade you make, do not add oil, since we want the meat to dry out. Step 3: marinate the meat overnight in a large locking container. Shaking it to evenly distribute the marinade is encouraged. Step 4: arrange the strips in a single layer on a cookie sheet, broiler pan or even an oven-friendly gladware baking pan (I use the latter, because the aftermath can sometimes be caked-on goo that is hard to clean.) Set your oven to its lowest setting, (it should be between 150 and 180; mine's 170,) and place the jerky in the oven. Step 5: baking times vary, depending on thickness and heat, but it will be several hours. Flip every hour or whenever you get a chance. My last batch took 8 hours, but that was because I used thicker pieces than I should have. Some batches could take as little as 3-5 hours.

maybe you're okay at 170 degrees but for most people who buy those dehydrators to make jerky... beware of chicken. usually you do jerky at around 110 degrees and with chicken that's dangerous!

Yep, 110 would be dangerous. The danger zone for food borne illness is between 40 and 140 degrees.

well the thing is you're supposed to be using enough salt to kill the bacteria and actually curing the meat instead of cooking it... but it's not enough with chicken or pork. with those two you have to be especially careful. i used to make my own jerky all the time. if you make it yourself you can leave out all the sugars and carbs and get some WONDERFUL low carb, low fat and TASTY protein. But alas i had to leave my dehydrator behind when i moved up here from FL and have yet to replace it. most jerky has a lot of carbs (for those of us trying to stay in ketosis) which is why homeade is so good. even the teriyaki had too many carbs for me. I used to use Mojo Criollo sauce with liquid smoke and LOTS of habenero when i made mine. mmmmmmmm. i miss it.

Hands down, Reinhold and Timko makes excellent jerkey. I think their store is somewhere in Clinton Township. You can also order it online.

I went to their Sterling Heights store yesterday, GREAT STUFF. truly excellent. They seem to have quite a few local outlets nearby too. http://www.jerkyoutlet.com/beef-jerky-outlet-locations.html this stuff was as good as the stuff i used to make myself. i'm impressed. It's very thin, very good texture, very low fat and moisture. 1 ounce = 14 grams of protein. and it's easy to chew. the texture is NOTHING like that store bought garbage. the taste is awesome. and it's got so little moisture and fat that you get a lot of meat per pound making the price reasonable.

What did I tell ya. I know my food, lol.

I buy my jerky at Walmart, they usually have it by the registers. I buy the extra tender, it is soft and I don't worry about it getting stuck.