Is homemade beef jerky ok during induction?

[Bee123]

I was thinking of making homemade beef jerky and I was wondering if anyone had any receipies that are acceptable during induction.

P.S.# You guys are an inspiration to me, and without this forum I would not be able to stick to this diet the way I have. Thank you.

[not2late]

Re: Is homemade beef jerky ok during induction?

Most beef jerky recipes use sugar or molasses or something like that. I suppose you could leave the sugar out of the recipe and perhaps substitute it with Splenda.

I'm going to move this thread to the Food/Cooking Chat forum. So more folks can give you ideas.

[Elizellen]

Re: Is homemade beef jerky ok during induction?

When I got my dehydrator I found lots of recipes by searching for the words 'jerky' and 'recipes'
Here are some websites that I found.
As Megs said, many recipes have sugar in some form as an ingredient but you can sub splenda or even leave it out completely - who said jerky has to taste sweet anyway?!?
http://www.bowhunting.net/susieq/jerky.htm
http://www.justjerkyrecipes.com/inxjer.html
http://homecooking.about.com/library.../aa100702a.htm

[julirama723]

Re: Is homemade beef jerky ok during induction?

I have a recipe in the cooking forum for spicy beef jerky--there is no sugar, just lots of hot, peppery flava!

[2big4mysize]

Re: Is homemade beef jerky ok during induction?

the sugar in the recipes is to set up osmotic pressure to move the fluids out of the meat to lower the difference in the concnetration of sugar in and out. in doing so it allows the flavors to penetrate the meat cells when that membrane is open to allow the water out.

splend a will not do thise but since you are drying ti you can just use more herbs on the surface to flavor your stuff or go with a hiot spicwey on.

[Bee123]

Re: Is homemade beef jerky ok during induction?

Thanks so much you guys for all your responses. I guess I'm going to try some spicy beef jerky. lol.

[Elizellen]

Re: Is homemade beef jerky ok during induction?

the sugar in the recipes is to set up osmotic pressure to move the fluids out of the meat to lower the difference in the concnetration of sugar in and out. in doing so it allows the flavors to penetrate the meat cells when that membrane is open to allow the water out.

splend a will not do thise but since you are drying ti you can just use more herbs on the surface to flavor your stuff or go with a hiot spicwey on.

Thanks for that explanation