Jump to content
×
Are you looking for the BariatricPal Store? Go now!

Recommended Posts

I've been on a Quest to find Jerky that I like. I've tried all sorts and I always give it away because I don't like it.

I finally found one that I like. It's very toothsome but really good. So if you live in TX and have an HEB near you check it out.

Let me know if you have any other brand recommendations. I've tried all the major brands and think the flavor is too strong.

post-249534-14614237448716_thumb.jpg post-249534-14614237579533_thumb.jpg

Share this post


Link to post
Share on other sites

I really like the Krave brand. It is VERY tender so especially easier to eat early out.

Share this post


Link to post
Share on other sites

have you ever tried to make your own? my mother makes the very best venison Jerky I've *ever* had. mine is good, but not quite up to hers. It's not hard at all if you have an oven. and so much cheaper!

Share this post


Link to post
Share on other sites

I tried to make my own Jerky and it does not end up being that much cheaper. We have a dehydrator and it made good jerky but with how much meat you need to buy it's not really worth it

Share this post


Link to post
Share on other sites

Wild bills is good with only 1 carb. High sodium so u have to watch it. But it is dang tasty.

Sent from my iPhone using the BariatricPal App

Share this post


Link to post
Share on other sites

I really enjoy Jerky, too.

When I first read the title of your thread I mistakenly thought you were awaring us of Quest Nutrition now making jerky.....dayum....was hoping for such. Their chips and Protein bars are the clear category winners for me.

I can't get into turkey jerky......tried it and tossed the bag in the trash. Beef jerky, though.....a good staple. I keep a bag or three in my desk drawer at work.....along with several packs of flavored tuna. I know that if nothing else I have rations on hand for a couple days of work meals.

I do like the macros of the jerky you posted. Good stuff, there. I'm shocked at the wide ranging carb content among the choices available on the supermarket shelves. I have to sort through it carefully.

Share this post


Link to post
Share on other sites

I don't eat beef but on Amazon I found Nicks sticks....free range turkey jerk Snacks.I tried Vermont brand and yuck.

I must say Jerky is very expensive.

Share this post


Link to post
Share on other sites

I love this brand .No sugar and available in turkey or beef,spicy and regular.I found it on Amazon.< /p>

post-260020-0-43132700-1461501249_thumb.jpeg

post-260020-0-02275900-1461501270_thumb.jpeg

Share this post


Link to post
Share on other sites

have you ever tried to make your own? my mother makes the very best venison Jerky I've *ever* had. mine is good, but not quite up to hers. It's not hard at all if you have an oven. and so much cheaper!

Could you give us your recipe. I would love to try to make my own

Sent from my iPad using the BariatricPal App

Share this post


Link to post
Share on other sites

I have found 2 that I really like. 1st brand is called Daniel's Really Good Fresh Jerky. You can order online and I usually get the Cowboy Jerky, Its sugar free. I also found another this past weekend from House of Jerky, which I believe you can order online also, I believe it's sugar free also or 2-3g sugar. It's a mild peppered flavor. I like the first brand better. But its something I can carry with me and snack on when I'm out and about.

Share this post


Link to post
Share on other sites

I make chicken Jerky with this recipe all the time and with 2 teenage boys, it disappears about as fast as I make it. I do use regular soy sauce and add in some red pepper flakes.http://www.yankeekitchenninja.com/2011/10/chicken-jerky-recipe.html?m=1

Sent from my SM-N920V using the BariatricPal App

Share this post


Link to post
Share on other sites

have you ever tried to make your own? my mother makes the very best venison Jerky I've *ever* had. mine is good, but not quite up to hers. It's not hard at all if you have an oven. and so much cheaper!

Could you give us your recipe. I would love to try to make my own

Sent from my iPad using the BariatricPal App

I have made my own before. I believe we used London Broil. We asked the butcher to slice jerky thin for us. I soaked it in Celery & Onion Salt for hours and then laid on strips across oven rack. I think we cooked it for about 6-8 hours on 250. It is time consuming and some what oven messy. But oh so good. I believe I found the recipe online. I know you can add flavors. But I like good old fashioned jerky taste.

Share this post


Link to post
Share on other sites

have you ever tried to make your own? my mother makes the very best venison Jerky I've *ever* had. mine is good, but not quite up to hers. It's not hard at all if you have an oven. and so much cheaper!

Could you give us your recipe. I would love to try to make my own

Sent from my iPad using the BariatricPal App

I have found 2 that I really like. 1st brand is called Daniel's Really Good Fresh Jerky. You can order online and I usually get the Cowboy Jerky, Its sugar free. I also found another this past weekend from House of Jerky, which I believe you can order online also, I believe it's sugar free also or 2-3g sugar. It's a mild peppered flavor. I like the first brand better. But its something I can carry with me and snack on when I'm out and about.

Sorry it copied twice

Edited by jrlaurie

Share this post


Link to post
Share on other sites

have you ever tried to make your own? my mother makes the very best venison Jerky I've *ever* had. mine is good, but not quite up to hers. It's not hard at all if you have an oven. and so much cheaper!

Could you give us your recipe. I would love to try to make my own

Sent from my iPad using the BariatricPal App

this is a good place to start, but tweak the seasonings to your tastes. I usually use a top sirloin and cut thin slices from that - you will need a good knife. freezing the meat for a very short time (not until frozen, just stiff) can make slicing it easier.

1 1/2 to 2 pounds flank steak

2/3 cup Worcestershire sauce

2/3 cup soy sauce

1 tablespoon honey

2 teaspoons freshly ground black pepper

2 teaspoons onion powder

1 teaspoon liquid smoke

1 teaspoon red pepper flakes

I use something more like these ingredients, but these cooking instructions http://www.thekitchn.com/recipe-homemade-beef-or-turkey-snack-recipes-from-the-kitchn-95962

obviously when I can get venison, it's almost FREE. and when I have to use beef I watch for sales.

Share this post


Link to post
Share on other sites

I like the Jack links tender cuts. They aren't so painful to chew and have a good flavor without being too strong. I keep bags of Jerky stashed in my van, my desk, and occasionally my purse just incase of emergencies although I did have a major emergency Monday and was left without any jerky or Water for almost 6hrs. I don't advise that!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 3 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

      3. NickelChip

        I think it's important to remember that the weight charts and BMI ranges were developed a very long time ago and only intended to be applied to people who have never been overweight or obese. Those numbers aren't for us. When you are larger, especially for a long time, your body develops extra bone to support the weight. Your organs get a little bigger to handle the extra mass. Your entire infrastructure increases so you can support and function with the extra weight. That doesn't all go away just because you burn off the excess fat. If you still had a pair of jeans from your skinniest point in life and then lost weight to get to the exact number on the scale you were when those jeans fit you, chances are they would be a little baggy now because you would actually be thinner than you were, even though the scale and the BMI chart disagree. When in doubt, listen to the jeans, not the scale!

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×