Homemade Jerky Nutrition

bratch83
bratch83 Posts: 1
edited September 30 in Food and Nutrition
I'm making a batch of jerky out of beef arm roast. I trimmed all of the fat that I could off the meat, marinated it and the put it in the dehydrator. The meat weighed 2 lbs 8 ozs before going into the dehydrator, I haven't weighed it yet post dehy.

How would I go about calculating the nutrition on the jerky? I read some where to weigh post dehy and come up with a ratio to the raw meat weight and nutrition values. How do I need to account for the marinade it included liquid smoke, soy sauce, wortchestershire sauce, hot sauce, sugar, and pepper?

Replies

  • JuniperT
    JuniperT Posts: 394 Member
    I don't know how you'd do the meat but as for the marinade, you should just be able to add them all into the database and get the proper calories for each item. Or you could just add your own recipe so your not having to do that every time you have a piece.
  • NaCheezIt
    NaCheezIt Posts: 11 Member
    You would count the weight of the raw meat in the recipe calculator and then divide the dehydrated meat into equal servings and find the count for them.
    I would also count the glaze-stuff but you don't really have to.
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