Somewhere in the meatatarian’s playbook reads a list of comebacks against the tofu enthusiasts and their faux-meat accolades. Red meat gets a bit of a bad rap in the cut-throat world of health and wellness; it’s only natural to stand up for our favorites.
Specifically, we’re talking bacon and jerky here today. With the right preparation, these tasty meats are packed with the vitamins and nutrients essential for maintaining wellness. Because knowledge builds the strongest defense, we’ve armed you with this handy infographic featuring the lean and mean facts of jerky vs. bacon.
Want to Make Your Own Jerky?
For a winning healthy snack hack, we suggest forgoing the junk ingredients in store-bought jerky by making your own. Here’s how:
- Select a savory cut of lean meat. For best results, opt for grass-fed or locally sourced game (venison).
- Though optional, removing the fat is a great way to prevent premature spoiling of the meat.
- Cut meat into 1/20″ thick slices. For easier cutting, freeze the meat first.
- Get your creative juices flowing for a marinade that’s all your own. Start with a base of olive oil vinegar and sea salt, then add any other flavors, like teriyaki or hot sauce, to taste.
- Let the meat absorb the flavor overnight.
- Coat the meat in the seasonings for flavor and for aid in dehydration.
- In a dehydrator, spray the racks with non-stick cooking spray and place your prepared meat on the racks.
- After two hours, begin checking in on the cooking progress. For best results, use a digital dehydrator with adjustable settings to prevent overheating while keeping vital nutrients in your food.
- Cook jerky until it turns a deep brown or burgundy color and always cut into it to make sure it’s fully cooked.
- Place the fresh jerky somewhere dry and you have a protein-packed snack on hand.