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A | B | O | AB
A non | B non | O non | AB non


Beef (or Poultry) Jerky

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Description:

Dried beef sticks for snacks, travel, camping. Feel free to substitute ingredients to your type and taste. Can use convection or conventional ovens, dehydrator, or drying racks in sun.


Best Used By Blood Types:
  • Type A (5 beneficials)
  • Type A Non Secretor (2 beneficials)
  • Type AB (4 beneficials)
  • Type AB Non Secretor (5 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (3 beneficials)
  • Type O Non Secretor (4 beneficials)

Category:
  • Snack


Ingredients:
  • 3 pounds beef (London broil, flank steak, rump roast, tough cuts OK) [or BTD compliant meat]
  • 1/2 cup Bragg Liquid Aminos (unfermented soy sauce) [or wheat-free tamari]
  • 1/4 teaspoon garlic powder or granules or 3 cloves, crushed
  • 1/2 teaspoon cayenne powder or flakes, optional
  • 1/4 teaspoon curry, optional
  • 1/4 cup brown sugar or molasses [or BTD compliant substitute]
  • 1-inch piece sliced fresh ginger
  • 1/2 cup water
  • optional: shot of wine or sherry

How to make it:
  1. Remove all fat from meat, slice 1/4 inch thick, in strips about 1-1/2 inches wide.
  2. Easier to remove additional fat after slicing (fat dries poorly and goes rancid.)
  3. Marinade in blend of ingredients at least four hours, overnight is better, in refrigerator.
  4. Drain in colander.
  5. Place on racks per instructions for your drying appliance.
  6. Jerky is done when meat has darkened, is dry, and can be bent and cracked without breaking.
  7. If oil appears on surface, dry with paper towel during process.
  8. When done, cool completely and store in jar with tight lid.
  9. Stores in refrigerator for six months.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Garlic1 ,2 B N B B N B N B
Ginger2 B B N B B B B B

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Condiment Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Tamari (whea...3 B N N N N N N A

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Molasses B N N N N N N N
Molasses (Bl... B N B B B B N N
Sugar (Brown... N A N A N A N A

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Curry N N B B B B B B
Pepper (Caye... A A A A N N N N

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Turkey2 N B B B N N N N
Beef2 A A A A N N B B

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may have a high mold count.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Sep 30, 2007 at 09:45 PM By: Rodney
    • Revised Oct 12, 2007 at 01:05 PM By: Drea
    • Revised Oct 16, 2007 at 04:03 PM By: Don

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