Am I eating too much beef jerky?
 

I'm 56 years of age, 6"2, 205 lbs and work out regularly aerobically
and with weights. I'm not into fad diets and believe that caloric
moderation with an exercise regimen is the most sensible way to go.

Lately I've developed a real "taste" for beef jerky and have been
eating quite a bit of it ( the packaged type) the last few weeks.
About 1/4 to 1/2 lb. per day lately. I'm trying to lose a bit more
bodyfat and I find that the the jerky is filling and I'm less likely to
snack on "junK" foods.

Beef jerky is high in protein, low in fat and seems pretty healthy
except for the fact that it contains of sodium.

Any comments or feedback will be greatly appreciated.

Thanks,

Sy


I know that in the "Old West" dried meat was very popular. Of course,
people generally didn't live to be over 55 anyway!

--
Please post and reply to

Am I eating too much beef jerky?
 

wrote in message ...
I'm 56 years of age, 6"2, 205 lbs and work out regularly aerobically
and with weights. I'm not into fad diets and believe that caloric
moderation with an exercise regimen is the most sensible way to go.

Lately I've developed a real "taste" for beef jerky and have been
eating quite a bit of it ( the packaged type) the last few weeks.
About 1/4 to 1/2 lb. per day lately. I'm trying to lose a bit more
bodyfat and I find that the the jerky is filling and I'm less likely to
snack on "junK" foods.

Beef jerky is high in protein, low in fat and seems pretty healthy
except for the fact that it contains of sodium.

Any comments or feedback will be greatly appreciated.

Thanks,

Sy


I know that in the "Old West" dried meat was very popular. Of course,
people generally didn't live to be over 55 anyway!


Ignore these other dummys. There is enough saturated fat in Slim Jims
(i assume that is your poison) that eating one a day you'll likely
have a coronary in 5 years. There is NOTHING good in these, and
there's enough nitrates in them so your body will be in perfect
condition 50 years after they bury you (even without a coffin).
Several cowboys from the 1700's wild west where they ate a lot of
jerky were recently unearthed, and they were perfectly preserved, so
much so even their clothes didn't decay.
Seriously: that **** will kill you long before your time.

Am I eating too much beef jerky?
 

On 2 Jun 2004 05:16:53 -0700, (Not Stabbem,
someone else.) wrote:


Ignore these other dummys. There is enough saturated fat in Slim Jims
(i assume that is your poison) that eating one a day you'll likely
have a coronary in 5 years. There is NOTHING good in these, and
there's enough nitrates in them so your body will be in perfect
condition 50 years after they bury you (even without a coffin).
Several cowboys from the 1700's wild west where they ate a lot of
jerky were recently unearthed, and they were perfectly preserved, so
much so even their clothes didn't decay.
Seriously: that **** will kill you long before your time.

There is a world of difference between "Slim Jims" and "Beef Jerky".

Am I eating too much beef jerky?
 

I eat the dried packaged variety, not Slim Jims. Reading from the
label on the "Great Value" brand from Wal-Mart:

1 oz. contains:

calories-80
total fat-1 g., saturated fat 0g
cholesterol 25mg
sodium-370 mg.
total carbohydrates-7g.
protein-11g








In article , Charlie
wrote:

On 2 Jun 2004 05:16:53 -0700, (Not Stabbem,
someone else.) wrote:


Ignore these other dummys. There is enough saturated fat in Slim Jims
(i assume that is your poison) that eating one a day you'll likely
have a coronary in 5 years. There is NOTHING good in these, and
there's enough nitrates in them so your body will be in perfect
condition 50 years after they bury you (even without a coffin).
Several cowboys from the 1700's wild west where they ate a lot of
jerky were recently unearthed, and they were perfectly preserved, so
much so even their clothes didn't decay.
Seriously: that **** will kill you long before your time.

There is a world of difference between "Slim Jims" and "Beef Jerky".

--
Please post and reply to

Am I eating too much beef jerky?
 

A high amount of salt is used to dry it,
so you may be consuming about 50 times the recommended
daily sodium. That could aggravate blood pressure and
kidney problems, if you have any tendency in thay area.

Am I eating too much beef jerky?
 

Am I eating too much beef jerky?
 

wrote in message ...
I'm 56 years of age, 6"2, 205 lbs and work out regularly aerobically
and with weights. I'm not into fad diets and believe that caloric
moderation with an exercise regimen is the most sensible way to go.

Lately I've developed a real "taste" for beef jerky and have been
eating quite a bit of it ( the packaged type) the last few weeks.
About 1/4 to 1/2 lb. per day lately. I'm trying to lose a bit more
bodyfat and I find that the the jerky is filling and I'm less likely to
snack on "junK" foods.

Beef jerky is high in protein, low in fat and seems pretty healthy
except for the fact that it contains of sodium.

Any comments or feedback will be greatly appreciated.

Thanks,

Sy

I know that in the "Old West" dried meat was very popular. Of course,
people generally didn't live to be over 55 anyway!




Salut Sy

Recipe for biltong (Afrikaner beef jerky). After you've made this for
a bit you can fool around with types of vinegar and spices to your
taste.

You need:

an electric fan

a light

1 kg meat: moose, venison, beef

(for the metric challenged, one kg is 2.2 pounds).

vinegar

less than a table spoon of course salt (or Kosher salt)

1/4 cup brown sugar

1/2 cup whole coriander (bulk food store)

1/2 teaspoon pepper

string

INSTRUCTIONS

Wash the meat.

Cut the meat at an angle against the grain into about one inch strips.

Sprinkle vinegar over the meat

Place the coriander in a bag and lightly crush the whole coriander so
that the effect of the coriander will be greater.

Make the "biltong mix" by combining the course salt, brown sugar,
coriander, black pepper.

Dip the meat into the "biltong mix" until all the mix is used up.

Place the meat in a tray for a few hours, or over night, in the
fridge.

After a few hours drain blood.

Dip the biltong quickly into a water/vinegar mixture to remove surface
salt.

Hang the biltong by making a very small incission through the slice of
meat with a knife about an inch from the end of the meat.

Cut the string into about 10 inch strips which are placed through the
meat and tied to form a loop.

Hang the biltong in a place not to far from an electrical outlet by
taking the loop of string and place it on the hook or nail or hangar
or whatever device you have created to suspend the meat.

To dry the meat turn on the light(regular light bulb) and the fan and
leave for about 4-7 days depending on humidity, temperature and taste.

This is more or less from
http://www.markblumberg.com/biltong.html

I have other recipes for Biltong, and if you're interested, my
Kookum's (grandmother in Cree) recipe for pemmican, a dried meat
staple used by Metis fur traders and voyageurs.

This will be a lot better for you than what you've been buying. Kookum
lived to be 96.

Zee

Am I eating too much beef jerky?
 

SO WHAT IS THE POINTS? REBEL

Am I eating too much beef jerky?
 

SO WHAT IS THE POINTS? REBEL

Am I eating too much beef jerky?
 

COULD MAKE YOUR OWN TAT WAY YOU COULD CONTROL THE SALT, KNOW I SAW HOW
SOME WERE. REBEL