i eat it sometimes...good for "us"..lots of good protein
i used to make it myself..its awesome..thanks for the reminder...i may just do that again soon..
anyone wants the recipe let me know and i will post it here..its a helluva lot cheaper than that $50 DOLLAR A POUND STUFF that you get at the quik stop places

OMG...i'll take that recipe!!!!...thanks

I'm still on the other side (pre op) but the Albertsons near us sells this to die for jerkey for 12 bucks a pound! I swear my hubby would live there if allowed to! :)

It is thick and moist... very flavorful. I cannot help but wonder how much sugar is in it when smoked...

Sweden, you've made your own, do they ever brine it vs smoking (or however it works?) I'd think if brined, it could absorb more sugar??? But then I am only guessing!

Anyways, I was just telling hubby that I will prob be eating lots once able, after surgery... I think hes now trying to decide if that's good (we can buy more than now) or bad... (I will eat it more often and he will get less) LOL!

I love beef jerky but am afraid to eat it because of it being High in sodium. Is there a specific brand?

Beef jerky? Yaay!!!
What specific brand is the best for us?

I go with jack Links.....

I love beef jerky, but had a piece last night, was sick for hours...10 months out and beef is still not my friend! It sure tasted good!

I WILL POST THE RECIPE IN AWHILE...BOSS IS HOVERING LOL
SUPER EAY AND ONLY A FEW INGREDEMENTS

ok here it is...an ex gf of mine and i made this many moons ago..many
pick out a fresh brisket,not a corned beef
get a smaller one to try out and see if you can eat it
tell your meat guy to slice it for jerky..about 1/4 " thick
about 3-4 pounds trimmed of fat
make a marinade of 1 botte of soy sauce,1 bottle of italian salad dressing..the vinager and oil kind with all the little thingies floating in it that you gotta shake,i bottle of wrights liquid smoke,1 bottle od franks hot sauce...and thats it...throw the meat and marinade in a container nd cover it in the fridge for a few days...then put your oven to the lowest temp...or arounf 175 hang the meat over the grates of the oven racks so the meat points toward the bottom of the oven ...then leave in for like 12 hours or until dried out...then enjoy...doesnt even need to be refridgerated...lewt me know how you like it!!

Sounds amazing will have to give this a try I love beef jerky. Thanks so much for the recipe.

Becca, what is the name of the jerky at Albertson's? We have one of them here locally, and I'd love to try something other than the 'Jack Link's' pre-packaged brand that the convenience stores here carry! (Well, once I *can* eat it again!)

And, I second that recipe! I'd love to make my own once I can eat it again!

I tried some jerky about my 7th week after surgery, It didn't bother me. Of course it was only one small piece and nibbled it bery slowly. My son and I make deer jerky. I like his the best though I'd never admit it to him! I use a dehydrator and he uses a conventional oven.

I am trying to eat some right now! It is the first time I have tried since WLS. I am so behind on protein today only 27g.. this will help for sure

@ Sweden I would love you to post you Jerky recipe on WLS recipes if you are willing. Thanks. d

just posted it for you!!
:-D