T Nation

beef jerky

I’ve been unable to find any brand of beef jerky that doesnt contain soy. Should i just not eat beef jerky or is soy not all that bad for you?

A couple of articles on this site make me think different.

hm?

Most likely you are talking soy sauce if you are looking at real beef jerky and not those slim jim type of processed terd sticks. If so dont worry about it and eat it.

Mainly you are wanting to watch out for soy isolates and such. A little soy isnt going to kill ya, and this day in age damn near impossible to avoid.

Hope that helps,
Phill

Oh go to a butcher for good beef jerky or make your own is also an option.

anyone have a good recipe for homemade beef jerky?

Jack Links is awesome jerkey – the hot & spicy is great and no soy.

DamnGoodJerky.com has some really good Jerky.

A quick and easy jerky recipe is:
1/2 cup worcestershire
1/4 cup soy sauce (I use lite)
1/4 cup hot sauce (I use Crystal)
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
Mix all ingredients and pour into a 1 gallon zip lock bag. Add 3 pounds of beef (I use london broil) sliced in 1/4" slices. get all air out of bag, seal and refrigerate at least 8 hours, preferably overnite. Arrange loosely in a dehydrator and follow instructions. At this point I dust the beef with Melinda’s Ground Habanero (for a kick).
I hope you enjoy this

I agree that nothing beats homemade jerky. I have a food dehydrator and it’s really easy to use. The jerky comes out nice and tender and not like a dried piece of leather.

RichM,

Your recipe looks good. Until now I have just be using the idiot proof seasoning packets with me dehydrator. In addition to the seasoning, I add a packet of something “cure.” Does your recipe require anything like that? My guess is that the “cure” is nothing but salt and some preservatives, which I probably don’t need since I refrigerate my jerky anyway.

My brother owns a jerky store here in Michigan. He ships all over the U.S. It’s all natural.

He uses round steak instead of cushion meat. It’s a higher quality of meat. You can also get Turkey Jerky made out of Turkey tenderloins. Or you can get Chicken made out of chicken tenderloins.

It’s really easy to figure out your protein grams because his yield is about 50% which means a 4 OZ piece of jerky has the protein of an 8 OZ steak.

He sells the stuff on EBAY right now. Just do a search for Great Lakes Jerky Company.

In the future he’ll be doing smoke salmon. That’s an awesome way to get your fish oils.

Give his place a try, I would recommend Hickory or Sizzle if you’re watching the carbs. Those are also his best sellers.

PM me if you want his phone number.

** end of promotion **

Mike,
I don’t use anything but what is in the recipe. It will keep at room temp for about a week but it never lasts that long. If you plan to keep it longer, I would suggest keeping it in the refrigerator.

A few of you contacted me about my brother’s jerky store.

Here’s some contact information if you want to check it out.

greatlakesjerky@msn.com

He accepts Credit Card and Pay Pal.

Once you try it tell me it isn’t the finest jerky you’ve ever tasted.

I am not seeing your brother on Ebay.

TCB,

He may not currently be on Ebay. contact his email at greatlakesjerky@msn.com

Or call him 616-850-0722 9:30-6 PM Mon-Sat.

His prices are really good, I keep telling him to charge more, but he’s all about giving the best products at reasonable prices.

I hope that helps. I think he’ll get a website up in a couple months.

walleye