Browse By

Downsides of beef jerky.

Though beef jerky is a nutritious snack, it should be consumed in moderation. It’s very high in sodium, with a 1-ounce (28-gram) serving providing roughly 22% of your daily sodium allowance, which is set at 2,300 mg per day food.

Excessive sodium intake may harm several aspects of your health, including heart health, blood pressure, and stroke risk.

That also makes it unsuitable for certain diets that restrict sodium intake.UFABET 

Furthermore, is highly processed. Numerous studies have shown a connection between diets high in processed. And cured red meats like beef jerky and a higher risk of cancers, such as gastrointestinal cancers.

In addition, a recent study found that dried, cured meats like beef jerky may be contaminated with toxic substances called mycotoxins. Which are produced by fungi that grow on meat. Research has linked mycotoxins to cancer.

In short, though beef jerky is a healthy snack, its best consumed in moderation. Most of your diet should come from whole, unprocessed foods.

Though beef jerky is healthy, avoid eating too much of it. As it’s high in sodium and may come with the same health risks that are linked to eating processed meats.

How to make beef jerky at home?

It’s not difficult to make your own beef jerky at home.

Doing so is also a good way to control all the ingredients, especially sodium.

To make at home, simply use a lean cut of beef, such as top round, eye of round, bottom round, sirloin tip, or flank steak, and slice the beef into thin slices.

After slicing, marinade the meat in herbs, spices, and sauces of your choice. Afterward, pat the jerky strips dry to remove any excess marinade and place them in a meat dehydrator at 155–165°F (68–74°C) for approximately 4–5 hours — depending on the meat’s thickness.

If you don’t have a dehydrator. You can achieve similar results using an oven at a low temperature — approximately 140–170°F (60–75°C) for 4–5 hours.

What’s more, it’s a good idea to let the beef jerky dehydrate further at room temperature for an additional 24 hours before you package it. It may be best to freeze jerky if you are not going to eat it within 1 week.