Jerky?

Ok, as far as lean protein goes, there's little that packs more of a punch than jerky.  I didn't realize it until I reached past the Reese's Peanut Butter Cups last night and picked up a 1 oz snack of beef jerky.  Very little fat (I think I remember 1 g), and 15 g of protein! 

I think I might have to add more of this into my day.

I know some of you will warn of the VERY high sodium content, and I'll heed that to a degree, but my BP is in order, and I haven't experienced any sodium-related issues in the past (when I was eating a whole lot of salty foods at every meal!)

Anyone else employ these wonder sticks?  I'm even considering making my own, then I can monitor the additives.

Chad

Theres a brand called Os-Trim I buy form GNC. Its a little on the expensive side but once you look at the ingredients and the nutrition facts, It becomes clear why.
This is from the Os-Trim (yes, there is Ostrich meat mixed with beef in it.) Pepper Flavored wrapper.  Theyre normally about 1.65 each but I wait until the gold card week and just buy the 12 pack case for approx 13.00
serving size- 1 stick (42g)
Cals 80
Total fat 1.5g
Sat Fat 0.5g
Chol 25mg
Sodium 310mg
potassium 550mg
total carb 2g
sugars 1g
protein 14g
calcium 2%
Iron 10%

Looking at the ingredients i see no added sugar, but do add sucralose.
I see beef jerky and even slim jims in grocery stores and they all have some kind of brown sugar or corn syrup added into it.  And with these the sodium seems relatively low (13%DV). Looking at it from a former diabetics eyes, the fat isnt so much an issue as the sugar.  Again this is a personal preference of beef jerky, it is also softer and not as stringy as some of the jerkys ive ever had. so I dont get the gastric distress as I may from others. 
Making your own would be a good idea if you have the tools. (Smoker, packer etc.) Because then you can experiment with various flavors and meats also.  If you have any successful recipes, please post them I'd be interested in giving it a try also.

Good choice...Look for the one with the least amount of sugar added.  Some people like turkey jerkey too.  You may want to Google it and see where you can buy it locally.  I waited 1 month to try beef...It can be hard to digest.  But since you are well past that stage...go for it.

My name is Brock and I like jerky!

Jerky is good -- you won't be eating much, so the salt content should not be a problem.

Also try basterma (dried beef with spices -- mainly fenugreek), sliced thin:

http://www.gourmetfoodideas.com/basturma-w-spices-1-lb..html

You can find it locally in Greek, Armenian or Lebanese grocery stores.

Very good and not anywhere near as tough as typical jerky.

Basterma is also outstanding when cooked in scrambled eggs or when added as a topping to pizza.

I have problems from time to time with stringy meats - even those that are not dried. So, I've been afraid to try jerky. but with those protein numbers, maybe I should give this a second look. And, I nevr thought about adding jerky to eggs...good idea.

Just remember to chew it for a really long time.  I've had no problems with it, but I do chew it thoroughly.

Another hint for "spicing up" the morning eggs:  Add bacon bits (or "shredded bacon).  I bought some Hormel Bacon Bits (50% less fat version) at WalMart the other day and they really cranked up the flavor of my morning omelette.  And only 25 calories, 2 g fat, and 3g protein in a tablespoon.

I make 50# - 100#s of  venison into jerkey every year.  I use a dehydrator with heat settings and the "High Mountain" seasonings.  I have tried quite a few packaged and from scratch recipe's and the High mountain are the easiest to make with the best outcome.  Try the cracked peper and garlic.  My advice is to slice the meat at least a quarter inch thick and stop drying when it is still moist.  You can make about 7# of meat at a time on a 4 tray dehydrator and it takes about 4 hours drying time.  It will keep well in the freezer.  I vacuum pack mine.