Hello Everyone,

I have been unable to locate a commercial source for sugar-free Beef Jerky.
Per chance, does anyone know of any?

And how do you make your own Beef Jerky? I own a dehydratore and would like to give it a try.  It would sure beat downing a handful of walnuts when the hungries hit hard.

Thank you.

Cordially,
Margaret  (0-Non-secretor, Rh-)

I'd bet you'd have to make your own for a Sugar-Free...

Basically there are 2 kinds of "Beef Jerky" available: The kind that is thinly sliced strips of meat marinated before drying, or the other kind that is seasoned finely ground meat that is schmeared onto the tray for drying {good for people with bad teeth I guess}.

All depends on what kind of flavour you are seeking. Typical marinade will include Soy Sauce, some added salt for a brine, Chilli, Garlic, Ginger, Pepper, etc. You can use anything really as long as the meat dries thouroughly.

Then there is the South African type: Biltong, which are thick strips that dried over a longer period and develops a somewhat sour flavour because the meat is so thick.

A real Pemmican is the thin-strip type that is pounded with berries after the meat has dried - Fresh Cranberries, Oregon Grape, Huckleberries, Salal, etc.

Hey Margaret...I make my own 'beef' jerky as I cannot find any around without any additives.   I make it with lean ground beef.  Usually about four-five pounds at a time.  I have a dehydrator with extra trays that I rotate while drying.  I take some black cherry juice (sometimes with some kind of POM juice), garlic cloves very finely chopped, grey sea salt, curry, oregano, onion powder, anise seed or whatever I feel like putting in.  I then put all of the mixture into my blender and whirl it around for a minute or two.  Then I mix it in the meat and let it marinate for a couple of hours (or overnight) in the refridgerator.  I then put it onto the trays with my jerky gun.  It takes pretty well all day to dry with the switching of trays every so often.

Another thing I do is to take a few pounds of lean steak (round and sirloin are good) and cut it into half inch strips and then snip them with scissors to make little bite size pieces.  Do the above flavouring and marinating and then place the little pieces onto the trays and dry and rotate the trays as above.  

I also like to take a lean inside round roast and slice into very thin slices.  Marinate and place all over the trays.   This one takes the least amount of time to place on the trays, but a little longer with drying.

I don't use any sweetners or preservatives so it gets stored in the freezer or fridge.

Hope this helps you.

Debra

I was under the impression when one makes beef jerky, because it is dried, it did not need refrigeration or placed in freezer.  Are you doing this because you feel more comfortable, or because it is necessary for the way you do it, or your not sure if it will be okay? Thanks.  Does it remain dried if stored in frig or freezer?

Hi Schlugegel and debra+,

Thank you so much for your timely responses. The Grain & Salt Society sells a Pemmican that may be "ok" for an 0-nonnie--I'll check.

debra+, what is a "jerky gun"?  Your recipes all sound delicious and l'm eager to make them up.

Like geminisue I would like to know if it is necessary to store the home-made beef jerky in the frig or freezer?  You mentioned it was necessary because it had no preservatives in it. Is that what the sugar does in the commercial jerky--preserve it? My daughter is taking a trip next month and the hope is that she could take some of the homemade jerky with her for about 10 days.

Maybe the jerky could be stored in one of those "air free vacumn" packs that would allow it to be kept at room temperature lonoger. Has anyone had any experience with this method of storage?

Thank you.

Cordially,
Margaret

Quoted from geminisue

I was under the impression when one makes beef jerky, because it is dried, it did not need refrigeration or placed in freezer.  Are you doing this because you feel more comfortable, or because it is necessary for the way you do it, or your not sure if it will be okay? Thanks.  Does it remain dried if stored in frig or freezer?

Yep...I guess it would be okay.  I just feel better with it in there.  I do keep a small container of it out for about two days worth as I need it.  It is cold out of the fridge or freezer.      I like it better not straight from there, but there are times when I do need to get some into me from there.

Margaret...a jerky is gun is like a cookie dough gun...sort of.  Only you put ground meat into it and there is a trigger that expresses it out.  Different attachments come with it for flat and round (2 sizes) strips.  I like to use the round larger one...I can keep going round and round and fill dehydrator quite full.  Like ghee...and other foods...I like to do things in bulk.   Saves time.  

Debra

Quoted from debra

...Margaret...a jerky is gun is like a cookie dough gun...sort of...

A caulking gun...

A vacuum bagging system is good for this - Also keeps the jerky drier longer.

Quoted from Schluggell

A caulking gun...Yes, thank you Schluggell.

A vacuum bagging system is good for this - Also keeps the jerky drier longer.  Been thinking of investing in one of those.  Even without the preservatives it is okay???I am still not quite sold on keeping it out of refridgeration...although it usually doesn't last long enough to worry.

Debra

I was in Seattle last week and picked up some beef jerky at Pike Place Market.  It was from Stewart’s Market Inc. (360) 458-2091.  Ingredients:  Beef top Round, seasoning, salt, black pepper, sodium nitrate.  It is not the sticks, it is in strips.

Quoted from Arlene

I was in Seattle last week and picked up some beef jerky at Pike Place Market.  It was from Stewart’s Market Inc. (360) 458-2091.  Ingredients:  Beef top Round, seasoning, salt, black pepper, sodium nitrate.  It is not the sticks, it is in strips.

This is one of the things you have to watch out for.  

Debra

Hello,

Thank you debra+ and Schluggell for your descriptions of  the "jerky gun". Googling it gave me some different model selections and a book that looks popular on amazon.com titled, "Just Jerky".

Thank you Red Lilac for the Stewart's Market beef jerky info. Blood type 0s have to avoid black pepper and the "seasonings" are questionable because they each have to be identified and sodium nitrate is a general avoid for everyone. I googled "sugar free beef jerky" and got some hits that because of the lateness of the hour weren't looked at closely...so they bear checking out.

Cordially,
Margaret

I would not buy the Nesco brand jerky guns. I think they are junk compared to others. My Nesco jerky gun was totally worn out in about a year.

Quoted from ironwood55

I would not buy the Nesco brand jerky guns. I think they are junk compared to others. My Nesco jerky gun was totally worn out in about a year.

Mine so far has stood up pretty good.   Will be a year in June.  Maybe it is made to malfunction after a year so you buy a new one.  

Debra

P.S.  And they are probably not made for us blood type O's who use it quite constantly.  

P.P.S.  MoDon...what type are you using now?

I did extensive online shopping for my second jerky gun before I bought one from Harbor Freight for a really good price. I checked today and they don't list it anymore.

It looked to be the same as the jerky gun from http://www.lemproducts.com. Several places sell the LEM jerky gun. For instance, http://www.alliedkenco.com/cat.....710c6d9557dac53786b5

Thanks MoDon.

Debra