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Beef-Venison Jerky

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)529.3899
Energy (kCal)2835.369
Carbohydrates (g)40.1954
Total fats (g)61.7582
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all ingredients. Pour over meat and mix well. Put it in the fridge overnight. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky. Usually takes about 7 hours to dry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 5 lbs ground ground 2652.006 0.0 522.9212 60.9735
    salt 2 tablespoons - - - -
    black pepper 1/3 tablespoon coarse ground 5.773 1.4708 0.239 0.075
    garlic powder 1/2 tablespoon 16.0535 3.5274 0.8027 0.0354
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    worcestershire sauce 1/4 cup 53.625 13.3788 0.0 0.0
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    liquid smoke 1/2 tablespoon - - - -
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109

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



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