Something to chew on.
I have never seen it mentioned in any thread here but 1 of my salvation when I need something just to chew on has been Beef Jerky and Turkey Jerky. Some are lower in carbs than others.....Wal-mart has its brand that is 3 carbs per oz. for beef and Jack Links has Turkey at 4 carbs per oz.
Suprisingly an oz. goes a long way. |
Why not make your own Kevin...I am all about making almost everything that goes in my mouth. If you have the time I can give you some recipes.
Chari |
p.s. no special equipment required.
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Kewl......lay it on me I'll try anything twice....lol
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Keep it in the glove box
I've made my own; too much botheration for my interest in cooking. YMMV. I buy the stuff from Sam's club and keep it everywhere--my glove box, briefcase, drawers at work. It's one of the few foods that almost improves after a summer of baking in the car. (And way cheaper to buy in bulk than to buy in an emergency quick-stop run, where you can't always count on the house brand being sugar free.)
Recognize home-made might be even cheaper still. As noted above, still too much bother for the way I live. |
I think I'll try it. I have a Sam's run due today. I use turkey pepperoni. Thanks for the suggestion.
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Chinese Jerky - Phase 1
3 pounds steak 3 cloves garlic, minced 1 tablespoon fresh minced ginger 2 tablespoons sesame oil 1/2 cup soy sauce 2 teaspoons red pepper flakes, crushed 1 tablespoon Brown Sugar Twin 1/2 teaspoons white pepper 4 tablespoons Dry Sherry Cut the meat diagonally across the grain into 1/4-inch thick, 2-inch wide strips. Trim away any fat or gristle. Transfer the strips of meat to a nonmetallic pan. In a small bowl, combine the remaining ingredients. Add the spice blend to the strips of meat, cover, refrigerate, and marinate 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225 degrees. Line two large baking sheets with foil and set the wire racks on top. Arrange the meat strips on the racks in single layer. Bake 15 minutes. With a paper towel, blot up any surface grease. Reduce the heat to 175 degrees and continue drying the meat for another 4 hours or until the meat strips are completely dry. Blot any excess grease with paper towels occasionally. Leave meat on racks to cool and continue drying for several hours before bagging it. Hawaiian Jerky 1 pound lean meat, thinly sliced 1 teaspoon salt 1 teaspoon ground ginger 1 tablespoon Brown Sugar Twin 1/4 teaspoon pepper 1/8 teaspoon cayenne pepper 1 garlic clove, crushed 1 tablespoon pineapple extract 1/4 cup soy sauce. In a small glass bowl, combine all ingredients except meat. Stir to mix well. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate 6-12 hours in the refrigerator, stirring occasionally and keeping the mixture covered. Layout on trays, 24 to 36 hours in dehydrator. Turkey Jerky 1 pound turkey, sliced thin 1/3 cup Worcestershire sauce 4 tablespoons liquid smoke 3 tablespoons soy sauce 1 tablespoon onion salt 1 teaspoon Tabasco sauce. Mix all ingredients together in a bowl. Mix together and add strips of turkey into marinade. Marinate for 8-24 hours, depending how flavorful you want it. Take strips out of marinade and lightly dampen with towel to try excess liquid off. Place in dehydrator or on sheets for oven. Dehydrate till jerky is tough/crisp. Time varies based on method of dehydration, use your best judgment (12-36 hours). Add extra Tabasco for more spicy flavor. Western BBQ Jerky 1 pound lean meat 1 teaspoon salt 3 tablespoons Brown Sugar Twin 1/4 teaspoon pepper 1/3 cup red wine vinegar 1/8 teaspoon cayenne pepper 1/3 cup sugar free catsup 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon dry mustard. Slice meat into long strips 3/16 to 1/4 inch thick. (Cut across the grain for increased tenderness.) Remove excess fat. In a small bowl, combine all the ingredients except the meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks. Do not overlap the strips to ensure good air circulation. Oven temperature should be 140 to 160 degrees for the first 8 to 10 hours. After that it may be lowered to 130 degrees until the meat is dry. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test the jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots. Counting calories and carbs for jerky is difficult because you need to measure what is left in the marinade and subtract the value of it from the total you get when you put all of the ingredients into a calculator program. However you can look at the recipes and see that there are very little carbs. _________________ Ami in OH SB-diet-plan |
thanks ami, I'll see if I came find the time to try some this weekend.
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You're welcome and I am chari....recipe was posted by Ami from SouthBeach-diet-plan.com
Please let me know how it turns out Kevin...I am not a fan of sugar twin brown...I would sub homemade brown sugar. I would love to try it..hubby loves jerky also. Also if you read the recipe it keeps saying "Arrange meat on racks" would that be like a cooling rack for cookies? Thanks Chari |
that is what I assumed although i saw some recipes that make it right on the oven racks
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Gotta share my discovery!
I've been making jerky for years, in my oven, dehydrator etc... I was always buying lean meat and then slicing as thin as possible which was the most tedious part of it. Well a couple of months ago, I spent 12 buck on a a "Jerky Works Kit" made by American Harvest at Wal-Mart. It's like a cookie press and you use lean ground meat. It comes with mixes, but they all had sugar, and I just threw them out and mixed up my own. You wouldn't believe how good GROUND MEAT turns into Jerky!! It's just as chewy, and it comes with three attachments, one is flat traditional strips, and the other's are more like Slim Jim style rolls. My friends and family love it!! I do too, because it's really easy to make and I KNOW what's going into my jerky!! :wave:
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http://www.target.com/gp/detail.htm...asin=B00004W4VD
Couldn't find it at wal-mart is this it? |
or we could bid for it on e-bay....thanks for the tip!
http://cgi.ebay.com/American-Harves...QcmdZVi ewItem Chari |
wow who knew
Model 300-01592 Jerky Works Kit - Homemade Jerky - Easy & Delicious I have one of these and the jerky tastes fantabulous (most of the time). Complete versatility allows you to use any kind of ground meat, we like turkey best (low fat), and have fun experimenting with different combinations of sauces and spices. I get in trouble from the rest of my family when I make a super tasty batch but can't remember exactly what I put in it. I have made such exotics as Spam Jerky, Pizza Jerky, Tomato Basil Jerky and Double Double Garlic Teriyaki Jerky - (Spam being the most memorable - for many reasons). All that plus it's fun! Features: Delicious quality jerky from ground meat - you control the fat Inexpensive - save $16.24/pound over store bought Fast and Easy - delicious jerky in as little as 4 hours Kit includes: Jerky gun, 3 attachments for various shapes and 5 jerky spice packets For use with any dehydrator, convection oven - Regular oven works OK too, but takes a bit longer Easy to follow instructions on back of the box Instruction sheet also included MSRP=24.95 |
not skinny you have me on a roll know!
how about flank steak...it's cheap right? |
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