Snack, Cured Meat | Ketogenic High Protein Paleo

Beef Jerky

Bos taurus Allergen-Free
Beef Jerky

Sourcing & Taxonomy

  • Family Bovidae
  • Primary Cuisine Global|American
  • Seasonality Year-Round
  • Source Beef (Bos taurus)

The Forktionary Angle

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Definition

Lean cuts of beef that have been trimmed of fat, cut into strips, and dried to prevent spoilage, often seasoned for flavor.

Sensory Profile

TasteSavory, Umami, Salty, Smoky (depending on seasoning)
TextureChewy, Dry, Fibrous
AromaCured Meat, Smoky
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g (1 oz)
Calories410 kcal
Total Fat10g
Saturated Fat4g
Trans Fat0g
Cholesterol100mg
Protein40g
Total Carbohydrate25g
Dietary Fiber0g
Total Sugars20g
Calcium10mg
Iron3mg
Potassium400mg

Chef’s Secret

For a softer, more pliable jerky, rehydrate slightly by steaming briefly or placing in a sealed container with a damp paper towel overnight.

Substitutions

Best Match

Biltong

1:1

Similar dried meat snack, typically thicker cut and different curing process, but good savory substitute.

Other Dried Meats (e.g., Turkey Jerky)

1:1

Different meat, but similar texture and portable snack utility.

Roasted Nuts (e.g., Almonds)

To taste

Plant-based, crunchy, high-protein snack, but entirely different flavor.

Dried Fruit (e.g., Mango)

To taste

Chewy snack, good for on-the-go, but sweet and no protein.

Buying Guide

Look for low sugar, low sodium options; check ingredient list for artificial preservatives.

Flavor Pairings

Beer cheese fruit trail mix.

Recipes Using Beef Jerky

Ajiaco Cubano image 194
Caribbean Pork Central American North American

Ajiaco Cubano

Embark on a culinary journey through time with this authentic Ajiaco Cubano recipe! This hearty Cuban stew, a true reflection of Cuba's rich and diverse heritage, is a celebration of flavors from Indigenous roots to Spanish, African, and Chinese influences. Fernando Ortiz famously described Cuban cuisine as a 'mestizaje'—a vibrant blend of cultures—and this Ajiaco embodies that spirit perfectly. Imagine tender chunks of affordable, Cuban-style cut meat simmering alongside a medley of indigenous root vegetables like potatoes, yuca, malanga, and sweet potatoes, enhanced by the sweetness of pumpkin and turnip, and a hint of exotic spices. This isn't just a meal; it's a story told through every delicious bite. Learn the secrets passed down through generations, from 1925 cookbooks to modern Cuban kitchens, and create a dish that's both comforting and historically significant. Serve with crusty bread and fresh fruit for a truly authentic Cuban experience.

See Complete Recipe