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Important Nutrients – Protein, Minerals & Vitamins

Meat with its protein, plus the major vitamins and minerals are an important part of a well balanced diet. Jerky offers quick, easy access to meat whether you’re hiking, camping, picnicking – or just laying around the house.

In addition to the protein offered in meat, it’s a good idea to balance your diet by adding other nutrients like carbohydrates, fats, vitamins and minerals into your diet. These nutrients come not only in many prepared and fortified foods available at the grocery store but also in many fresh foods . . . like vegetables and fruits. Of course, before making any changes to a diet – or adding in foods if you are on  medication or a restricted diet, one should always check with their Doctor or Primary Care Taker first to avoid any complications or conflicts.

The charts below will give you an idea of what nutrients are important, what functions and benefits they provide, and what foods are a good source for each.

 

 

 

In the two charts above, we’ve highlighted the foods where meat plays an important dietary role.  For information on the top ten vitamins, please visit this link.

Our source of information for these charts was taken in part from the All New Cookbook for Diabetics and Their Families available from the link below (it’s full of  excellent recipes too!)  . . . .

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Deer Charts – Different Cuts & Their Uses

We’ve talked about making jerky out of various kinds of meat, but for those that enjoy hunting, there’s only one meat that makes the best jerky – deer. While any part of the deer can be used for making jerky, most consider the best to be the rump roast and the eye round – same as for beef. This is because the large cuts of meat mean larger pieces of jerky.

The chart below gives an overview of where each cut of meat comes from.

 

 

The making of jerky is an  easy process, however, knowing the direction to cut and how thick to make the slices is important…especially when making jerky from deer. Since most of the muscle fibers in deer roasts run the same direction, you want to cut against the grain of the meat to limit the length of the jerky strips.

Thickness is important as well, since a slice too thin will result in very dry strips. For this reason, it has been stated that the optimum thickness is 1/8 inch. The easiest way to cut uniform slices is to allow the meat to become almost frozen before attempting to slice. And, as when slicing anything with a sharp knife or electric slicer, extreme caution should be used to avoid injury.

Want to use your deer other than for jerky? The chart below gives an overview of some of the other ways you can use the various sectionis shown in the chart above.

 

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Making Jerky – Marinades

Store bought jerky seasoning packets are by far the easiest way to season your jerky. However, for the adventurous, jerky recipes are out there in abundance in cyberspace if you are willing to do some searching and look in the right places. Some of the best marinade  recipes can be found in the Bonus #1 that comes with the purchase of the Perfect Jerky eBook. Some use a very few ingredients with others being more elaborate. In most cases, spices and salt are the main ingredients in nearly all dry jerky recipes, while other recipes are primarily liquid marinades.

When choosing a marinade recipe, look for one that has spices that add a flavor you like. Remember, as with most recipes you can alter marinade flavors to suit your taste. However it is best to make a small “taste test” amount of jerky before making a larger batch to store or to keep on hand for sharing.

Another thought, if you are making any changes to the marinade recipe – or any recipe for that matter – it’s always a good idea to note the changes you made and keep those notes with your original recipe. You may find you want to make additional adjustments after the first trial.

Keep in mind when making changes to a marinade recipe, that the salt is the most important component and is used in the curing process of the meat. Without the right amount of salt included either as a liquid, i.e. soy sauce, Worcestershire sauce etc., or in granular form, the jerky will not keep properly.

Once you have several versions of jerky you and your family enjoy, you’ll find jerky is a very versatile and easy snack to enjoy at all times for some of the following reasons:

  • No refrigeration is required if eaten within a week or two
  • Being a non-messy snack its easily taken almost anywhere
  • Children love it
  • Easy to share with neighbors, family and friends.
  • Leftovers can be frozen to enjoy later

Regardless of the style of jerky . . . . sticks or strips, type of marinade . . . dry or liquid, you’ll find making jerky is like any other project, if it’s worth doing it worth doing right. And while making homemade jerky does require a certain amount of work and time, the end results are well worth it.

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