File :-(, x, )
Anonymous
How does /fit/ rate this delicious snack as part of a diet geared towards weight loss?

seems pretty okay, looking at the stats; can't get enough of it
>> Anonymous
SODIUM MOTHERFUCKER
>> play !3rZQiXcf5A
>>111370
Delicious sodium.
>> Anonymous
Sodium?

More like Sodi-YUM

Also, careful of the sugars in the flavoured types.
>> Anonymous
Costs way too much.
>> Anonymous
>>111374

Yup. Any dipshit who buys this stuff on a regular basis is basically paying for a bag of jerky than smokers pay for cigarettes. And you only get like four fucking ounces. It's gone in a fucking half hour.

Do you have ANY idea how insanely simple it is to make your own jerky? You get a flank steak, you slice it thin, you marinade it in honey, soy sauce, worschestire sauce, with onion powder, garlic powder, salt and pepper and liquid smoke for about four hours. You dry the marinade off with paper towels, you bake it in an oven at like 120 degrees for about eight hours (barring this, you can use a food dehydrater or Alton Brown's method of putting the meat strips in the grooves of furnace filters and taping them to a large house fan for cool air drying).

BAM, you have fucking pounds of jerky. Store in an air tight container. It will last years. Don't store in bags, they let in too much moisture. If you're a hunter or something, ANY cut of venison will work for jerky and it's even leaner than flank steak.
>> Anonymous
>>111378

Oh, yeah. Don't be a dumbass. Cut WITH the grain of the meat. I feel I should clarify this since /fit/ seems to be notoriously bad at cooking.
>> Anonymous
>>111378
>You get a flank steak, you slice it thin, you marinade it in honey, soy sauce, worschestire sauce, with onion powder, garlic powder, salt and pepper and liquid smoke for about four hours. You dry the marinade off with paper towels, you bake it in an oven at like 120 degrees for about eight hours (barring this, you can use a food dehydrater or Alton Brown's method of putting the meat strips in the grooves of furnace filters and taping them to a large house fan for cool air drying).

LOL SOUNDS PRETTY SIMPLE.
>> Anonymous
THAT SHIT IS FUCKING AMAZING, NIGGER.
>> Anonymous
>>111385

Aww, which part is too hard for you, dumbfuck? The part where you slice meat thin? The part where you put it in an amalgamation of sauces and DO NOTHING FOR FOUR HOURS? The part where you dry it out while DOING NOTHING FOR EIGHT HOURS?

BAWWWWWWWWWWWWWWWWWWWWWWW you must be one STUPID fuckhead to think this is remotely difficult. Moronic piece of shit.
>> Anonymous
>>111524

The part where grabbing a pack of beef jerky and paying for it is simpler than buying beef, 10 different spices, a dehydrator, and then making it myself and packaging it.
>> Anonymous
>>111527

>The part where I'm a lazy shithead and would rather waste money on a paltry amount of poorly made jerky than to spend ONE DAY and under 10 dollars making about three pounds of it.

Fixed.
>> Anonymous
If you want to keep moisture out, go to a music store, and buy some of those small packs of anti-desiccant that comes in guitar/violin/etc cases. You can put some of those in your storage container to keep the jerky good.

And if you think it's not safe, I've bought commercial jerky with them in it, so yeah. Just make sure if it does somehow burst, don't eat the jerky.
>> Anonymous
>>111532

Actually, those are designed to remove oxygen, thus making it easier for moisture to collect. The commercial jerky you buy in the store is SUPPOSED to be a little moist because it isn't completely dehydrated like proper jerky.

All you need to keep jerky dry is to store it in a decent sized jar with a screw on lid. You WANT air in with the jerky...that's part of what allows it to stay fresh for so long. Exposing the meat to large amounts of dry air is how jerky is prepared in the first place.

Proper jerky is not even cooked. It's raw meat that is completely dehydrated.
>> Anonymous
>>111378
How do you liquid smoke it?

I'm a vegetarian, but hearing this is bringing back the old cravings :(
>> Anonymous
>>111559
This.
>> Anonymous
it's not a snack. look at the calorie count dumbass
>> Mechazawa !SHjzCSZsqE
>>111527
>> Anonymous
>>111559
Liquid smoke is a flavoring you can buy at supermarkets to give food a "smoky" flavor. I've never used it myself. Also, as a vegetarian, you might be interested in a tofu jerky recipe I picked up from /ck/.

1/2 c Soy sauce
3 tb To 4 tb liquid smoke
1/8 c Water
1 tb Onion powder
1 ts Garlic powder or
1 Clove crushed fresh garlic
1 tb Fresh ground black pepper
1 ts Honey
1 lb Firm or extra firm tofu
Cut and drain the tofu. I usually take a 1 lb cube, cut it in half,and then slice it into strips on its short side. Strips should be about 4?5 mm in thickness. They may look big, but they'll shrink to about half their size. Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight. Drain excess liquid (and reuse!) and dry tofu in food dehydrator or warm (200 F) oven. This will take probably 4?8 hours, depending on the weather. If you live in a sunny, dry climate, you can sun dry it, but it'll take all day. If you dry indoors in the winter, your house gets filled with a wonderful smoky smell. If you're drying in the oven, you'll need to flip the tofu over hourly so it dries evenly. The stuff is delicious and keeps indefinitely. Dry the stuff until it's very chewy, but not crispy.

Be creative: Use low?sodium soy if you want less salt (it is rather salty). Use tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil makes pizza jerky.