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A typical 30 g portion of fresh jerky contains 10–15 g of protein, 1 g of fat, and 0–3 g of carbohydrates, although some beef jerky can have a protein content above 65%. [10] Since traditional jerky recipes use a basic salt cure, sodium can be a concern for some people.
1. Jerky: Jerky in all forms—beef, turkey, salmon or even plant-based—is a road-trip superstar. But it’s high in sodium (and salt equals bloat) and easy to overeat, so keep an eye on ...
4. Dry the Meat: Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy.
Curing salt, also known as "Prague powder" or "pink salt", is typically a combination of sodium chloride and sodium nitrite that is dyed pink to distinguish it from table salt. Some traditional cured meat (such as authentic Parma ham [ 2 ] and some authentic Spanish chorizo and Italian salami ) is cured with salt alone. [ 3 ]
The product Levis created is different from the one produced since the 1990s, with Lon Adams (1925–2020) [9] developing the current Slim Jim recipe while working for Goodmark. [ 10 ] Production was interrupted after an explosion and fire on June 9, 2009 heavily damaged the plant in Garner, killing three workers and a subcontractor worker. [ 11 ]
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Some healthy yet simple recommendations from Redditors include freeze-dried fruits, turkey jerky, mixed nuts, PB&J, and low-salt pretzels. Pexels.com Greasy, Fatty Foods
Alaea salt is also used in several native Hawaiian dishes kalua pig, poke, and pipikaula (Hawaiian jerky). [3] In the 19th century Hawaiians began producing large amounts of alaea salt using European salt making techniques and became a leading supplier to fishermen in the Pacific Northwest for curing salmon. [4] [5]