January 13, 2016
THIS Is The Store Bought Snack You Should Be Eating But Probably Aren't
For a long time, this particular snack food item has been vilified or ignored completely. Once written off as unhealthy, the tides have apparently changed. Popular with CrossFit buffs and Paleo diet enthusiasts, this snack has made its way into health food discussions. Low in carbs and high in protein, beef jerky is being hailed as the perfect between meal snack. Anyone who is trying to lose weight knows, eating protein is essential! A study found in the FASEB Journal revealed that along with regular exercise, doubling your protein intake can be the key to losing fat without sacrificing muscle mass. One piece of beef jerky contains 6.6 grams of protein! The best part about beef jerky is that it doesn't elevate your insulin levels. Insulin is a hormone that can impact the way your body stores fat. High levels of insulin means more fat storage. [bctt tweet="THIS Is The Store Bought Snack You Should Be Eating But Probably Aren't"] It is important to remember that not all jerkys are equal. Many can be full of artificial, and unhealthy, ingredients. Look for a brand that contains all-natural ingredients and is free of preservatives and nitrates. You should also keep an eye on the sodium levels. If beef isn't exactly your thing, turkey jerky will give you the same protein benefits. If you are feeling particularly ambitious, you can make your own jerky. Doing it yourself is the best way to make sure that you are not getting any of those less than desirable ingredients mentioned above. The dehydration process is a little time consuming but totally worth it. Give this recipe a try: Black Pepper Beef Jerky NOTE: To cut down on prep time, get a butcher to slice your meat. INGREDIENTS:
- 24 ounces amber ale or lager
- 2 cups soy sauce
- 1/2 cup worcestershire sauce
- 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper
- 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick
- Make the marinade: In a large bowl, combine the ale or lager with the soy sauce, worcestershire sauce, and the cracked black peppercorns.
- Prepare the meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain.
- Marinate the meat: Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
- Dehydrate the meat: Preheat the oven to 200°F. Set a large wire rack on each of 3 large rimmed baking sheets.
- Remove the beef from the marinade, and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarsely ground black pepper.
- Bake for about 4 hours, or until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving or packaging.