Category: Jerky

Jerky is one of the oldest methods of preserving meat, with variations enjoyed worldwide for centuries. As snacking preferences evolve, many wonder how different types of jerky stack up. The question arises: when it comes to beef and pork, is one truly better than the other?

According to food safety guidelines from the USDA, jerky can be made from almost any lean meat, including beef, pork, or game. This confirms that yes, you can make jerky with pork, provided you follow the right preparation and cooking steps to ensure a safe, high-quality finished product. Pork jerky can offer a unique and flavorful twist on this classic protein-packed snack.

A small 0.32 oz can of Jack Links Original Jerky Chew contains approximately 25 to 30 calories, making it a surprisingly low-calorie snack option. This shredded meat snack offers a quick burst of protein without the significant caloric impact often found in other convenient snacks.

Per 100 grams, dehydrated deer meat, or venison jerky, can contain roughly 396 calories, though this amount varies significantly based on preparation and cut. Since dehydration removes most of the water, the remaining nutrients, including calories, become highly concentrated, making it a powerful and lightweight source of energy for hikers and outdoor enthusiasts. Understanding how many calories are in dehydrated deer meat requires considering the specific cut of venison and whether any other ingredients or fats were added during the process.

According to food safety experts, consuming spoiled meat can lead to foodborne illness, making it crucial to know how do I tell if my jerky is safe to eat. Your eyes, nose, and hands are the most reliable tools for performing a quick inspection and avoiding potential health risks associated with contaminated jerky. This guide will walk you through the clear signs of spoilage and proper storage to keep your jerky fresh longer.

According to the University of Illinois, the nutritional value of meat is virtually unchanged by dehydration. While moisture is removed during the drying process, the protein content remains intact, meaning dehydrating meat does not take out protein. Instead, the concentration of protein per unit of weight actually increases.