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Am I eating too much beef jerky?



 
 
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  #12  
Old June 2nd, 2004, 06:54 PM
Not Stabbem, someone else.
external usenet poster
 
Posts: n/a
Default Am I eating too much beef jerky?

wrote in message ...
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


Umm, this stuff will KILL YOU dummy!
  #13  
Old June 3rd, 2004, 01:12 AM
Not Stabbem, someone else.
external usenet poster
 
Posts: n/a
Default Am I eating too much beef jerky?

WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper,
and vinegar form a highly toxic mixture that can kill you fast. DO NOT
TRY THIS RECIPE, THIS IS NOT A JOKE!

(fresh~horses) wrote in message . com...
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

  #14  
Old June 3rd, 2004, 02:16 AM
Pizza Gurl
external usenet poster
 
Posts: n/a
Default Am I eating too much beef jerky?

Yes, and Pepsi and Aspirin can make you high also!...LOL

"Not Stabbem, someone else." wrote in message
om...
WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper,
and vinegar form a highly toxic mixture that can kill you fast. DO NOT
TRY THIS RECIPE, THIS IS NOT A JOKE!

(fresh~horses) wrote in message

. com...
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



  #15  
Old June 3rd, 2004, 02:16 AM
Bob (this one)
external usenet poster
 
Posts: n/a
Default Am I eating too much beef jerky?

Not Stabbem, someone else. wrote:

WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper,
and vinegar form a highly toxic mixture that can kill you fast. DO NOT
TRY THIS RECIPE, THIS IS NOT A JOKE!


Right. And avoid, at all costs, cinnabar and cormorant. Those spices
will terminate your uvula if you're a woman or it'll wither your
prosthesis if you're a man. Not much worse than that could happen to a
person. Well, except if you listen to crap like this. You'll get
hearing aids.

Bob

  #16  
Old June 3rd, 2004, 01:29 PM
Not Stabbem, someone else.
external usenet poster
 
Posts: n/a
Default Am I eating too much beef jerky?

"Pizza Gurl" wrote in message ws.com...
Yes, and Pepsi and Aspirin can make you high also!...LOL


You're stoned enough.
  #17  
Old June 3rd, 2004, 05:12 PM
Not Stabbem, someone else.
external usenet poster
 
Posts: n/a
Default Am I eating too much beef jerky?

Bob, I recommend you follow that recipe, and have a HUGE helping of
it. The world will be a better place, and we will all thank you.

"Bob (this one)" wrote in message ...
Not Stabbem, someone else. wrote:

WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper,
and vinegar form a highly toxic mixture that can kill you fast. DO NOT
TRY THIS RECIPE, THIS IS NOT A JOKE!


Right. And avoid, at all costs, cinnabar and cormorant. Those spices
will terminate your uvula if you're a woman or it'll wither your
prosthesis if you're a man. Not much worse than that could happen to a
person. Well, except if you listen to crap like this. You'll get
hearing aids.

Bob

  #18  
Old June 3rd, 2004, 05:44 PM
fresh~horses
external usenet poster
 
Posts: n/a
Default Am I eating too much beef jerky?

(Not Stabbem, someone else.) wrote in message . com...
WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper,
and vinegar form a highly toxic mixture that can kill you fast. DO NOT
TRY THIS RECIPE, THIS IS NOT A JOKE!



You will probably want to advise Mark (the recipe originator) of the
error of his recipe and your willingness to broadcast that all over
the internet without substantiation.

http://www.blumbergs.ca/mark.html

Zee












(fresh~horses) wrote in message . com...
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

  #19  
Old June 3rd, 2004, 05:55 PM
Not Stabbem, someone else.
external usenet poster
 
Posts: n/a
Default Am I eating too much beef jerky?

Every guy named "Bob" I ever met, was an (_!_) hole. You are no exception.

"Bob (this one)" wrote in message ...
Not Stabbem, someone else. wrote:

WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper,
and vinegar form a highly toxic mixture that can kill you fast. DO NOT
TRY THIS RECIPE, THIS IS NOT A JOKE!


Right. And avoid, at all costs, cinnabar and cormorant. Those spices
will terminate your uvula if you're a woman or it'll wither your
prosthesis if you're a man. Not much worse than that could happen to a
person. Well, except if you listen to crap like this. You'll get
hearing aids.

Bob

  #20  
Old June 3rd, 2004, 05:55 PM
Not Stabbem, someone else.
external usenet poster
 
Posts: n/a
Default Am I eating too much beef jerky?

"Pizza Gurl" wrote in message ws.com...
Yes, and Pepsi and Aspirin can make you high also!...LOL


So can screwing a lot. Give me a call.
 




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