Beef Jerky Calories... Precooked or Dried?

257_Lag

I am about to start making my own beef jerky. I love the stuff but the sodium in the store bought stuff is often through the roof. I'm really looking forward to doing it and have been pouring over recipes.

My question is the final calories and weighing it since it loses so much weight drying. Suppose I start with 3 lbs of meat but end up with only 1 lb of jerky?

Top Round for example @ 2500 for 3 lbs raw.

Any answers or opinions welcomed, and thanks.

Alluminati

Weigh raw to get total calories. Then dry it and weigh it. Divide the calories by dried weight. It will lose moisture (weight) for sure, but the calories are the same.

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auddii

vinegar_husbands wrote: »

Alluminati wrote: »

Weigh raw to get total calories. Then dry it and weigh it. Divide the calories by dried weight. It will lose moisture (weight) for sure, but the calories are the same.

There tends to be a little bit of fat that seeps out as well (if you make it in the oven), so slightly lower.

I'd call the few calories a wash with something else I'm likely underestimating. Especially since there's no good way to estimate how many calories are lost.

257_Lag

Thanks. That's what I was going to do with the sodium so I guess it makes sense to do it with the overall caloriesas well. I'll be going with the leanest meat I can find.