What is the hidden gem when it comes to beef jerky?

You have control over the quality of the stuff you make--how you store it, how much time it will sit around before it can go bad (and if your beef jerky is half as good ... While you're probably using extra lean cuts and tending to the process as a skilled artist, the high-volume processors are using whatever comes down the belt. read more

There is no one gem. Meat is critical. Good meat makes good jerky. I typically used inside rounds sliced across the grain choice grade. Inside rounds are large, have a straight grain, are lean, and take a marinade well. read more

There are three reasons that 4 oz. of beef jerky might be on the edge of unhealthy: 1. Sodium. 4 oz of jerky contains about 1800 milligrams of sodium. We are told to aim for 2,300 milligrams of sodium or less per day. read more