RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	95.1578
Energy (kCal)	494.4361
Carbohydrates (g)	17.3194
Total fats (g)	2.6559
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0967
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.8761
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1659
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3242
Proline (g)	0.3341
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1939
Adjusted Protein (g)	0.0000
Cystine (g)	0.0783
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	77.0336
Copper, Cu (mg)	1.3085
Maltose (g)	0.0000
Zinc, Zn (mg)	5.2493
Total lipid (fat) (g)	2.6559
Vitamin K (phylloquinone) (g)	2.0777
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0010
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5910
Folate, total (g)	82.8621
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	510.1996
Energy (kcal)	494.4361
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0684
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0636
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	7.0989
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	8.8493
Lutein + zeaxanthin (g)	35.2505
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2208
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	148.4469
Fatty acids, total saturated 16:0 (g)	0.4490
Carbohydrate, by difference (g)	17.3194
Vitamin D (IU)	0.0000
Fructose (g)	0.0037
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.4829
Tyrosine (g)	0.1624
Potassium, K (mg)	1881.9565
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	139.5555
Serine (g)	0.2546
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2326
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0094
Histidine (g)	0.1143
Isoleucine (g)	0.2088
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.8809
Water (g)	454.9323
Fatty acids, total saturated 8:0 (g)	0.0006
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	31.0225
Sodium, Na (mg)	4490.7674
Iron, Fe (mg)	10.9783
Energy (kJ)	2066.9428
Ash (g)	16.5876
Caffeine (mg)	0.0000
Glycine (g)	0.1967
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3045
Fatty acids, total polyunsaturated (g)	0.9461
Vitamin E (alpha-tocopherol) (mg)	2.3323
Sucrose (g)	0.0800
Vitamin B-6 (mg)	0.6532
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2512
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.2039
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6167
Folate, food (g)	82.8621
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.4603
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	308.8034
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6323
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	631.9739
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1955
Glutamic acid (g)	1.0470
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.7490
Vitamin E, added (mg)	0.0000
Retinol (g)	136.6803
Leucine (g)	0.3551
Folate, DFE (g)	82.8621
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.7273
Tryptophan (g)	0.0626
Threonine (g)	0.1777
Fatty acids, total polyunsaturated 18:1 c (g)	0.0045
Manganese, Mn (mg)	0.7324
Protein (g)	95.1578
Cryptoxanthin, beta (g)	2.1838
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3866
Betaine (mg)	19.1705
Phosphorus, P (mg)	967.1589
Tocopherol, gamma (mg)	0.0377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 480 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. | 2. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil. | 3. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison roast	1	pound	boneless	403.4676	0.0	89.7602	2.2667
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
worcestershire sauce	4	tablespoons		53.04	13.2328	0.0	0.0
liquid smoke flavoring	2	tablespoons		403.4676	0.0	89.7602	2.2667
ketchup	1	tablespoon		403.4676	0.0	89.7602	2.2667
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
onion salt	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Deer Jerky