Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Beef Jerky LC-0.9/s

Categories:
`lo-carb, fruit- citrus, meat- chicken, dairy- butter

3 lb beef, lean
1 tbs salt
1 tsp onion powder
1/3 cup Worcestershire sauce
1 tsp garlic powder
1 tsp pepper
1/4 cup soy sauce

Cut beef in 1/2" strips, 1/4" thick and 4 to 6" long. Mix seasonings and pour over meat strips. Marinate overnite in the refrigerator; stirring once or twice

( I found that putting the meat and the marinate in a zip-lock bag makes it much easier, just flip the bag over). Drain and pat try on paper towels. Dry in oven.

Temperature from the pilot light will dry the jerky. Cover oven rack with cheesecloth and place on it. Dry until quite dry and brittle. Store in covered jar.

Per Serving (excluding unknown items): 303 Calories; 19g Fat (59.3% calories from fat); 27g Protein; 3g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 1196mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore November. 2001

e-mail Tony@carb-lite.au.com

web site www.carb-lite.au.com

Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

NYC Nutrition Analysis (per serving or yield unit): water=93.49 g; calories=276.8; protein=27.1 g; total fat=17.47 g; carbohydrate=1.02 g; dietary fiber=0.15 g; ash=4.1 g; calcium=10.39 mg; phosphorus=271.5 mg; iron=2.91 mg; sodium=1222 mg; potassium=477 mg; magnesium=32.18 mg; zinc=6 mg; copper=0.11 mg; manganese=0.1 mg; vitamin A=0.41 IU; vitamin E=0.23 mg ATE; thiamin=0.15 mg; riboflavin=0.26 mg; niacin=4.42 mg; pantothenic acid=0.47 mg; vitamin B6=0.58 mg; folate=10.93 ug; vitamin B12=4.08 ug; vitamin C=0.13 mg; saturated fat=6.86 g; monounsaturated fat=7.47 g; polyunsaturated fat=0.7 g; cholesterol=88.45 mg; selenium=26.82 ug; refuse=3.56%; %cal as carb:prot:fat=2:40:58; WW Pts=6.97; (complete analysis)

Contributor: Amanda
Yield: 10 servings
Preparation Time: 0:00

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