What's the best way to translate the carb count of ingredients in a marinade into a carb count for the resulting food?

I've been making home-made beef jerky to keep around as a snack. A web search finds about a bazillion recipes for jerky marinade, many of which sound worthy of a try. Some of them have things like honey or brown sugar in the marinade.

A simple-minded way to do this would be to distribute the carbs across the weight of all of the beef I'm marinating -- but that assumes the marinade is fully absorbed, and it isn't.

So how 'bout this: say I start with three cups of liquid marinade containing 30 grams of carbohydrate. I use it to marinate 6 lbs of beef strips. After marinating overnight, I have 1 cup of liquid remaining. Is it fair to say that 1/3 of the carbs are in that remaining cup, and that 2/3 are distributed evenly over the marinated beef strips?

Inquiring minds want to know.

-M.

I wouldn't do it personally. You're gonna have sugars in the marinade which is what you want to avoid. They have LC marinades you can make if you just do some searching. I found some on this site and low carb recipe sites. Tastes great and made with LC ingredients so it's safe for you to eat as much as you want. =)