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jerky

Postby Lucy » January 17th, 2007, 5:00 pm

My local butcher makes jerky...he uses tenderloin, salt, pepper, red pepper, soy sauce....

Would a 1-2 oz pc be allowed? say at part of a l&g, with more protien I ate a piece today, thinking it would be okay...
Discipline is the art of choosing between what you want now, and what you want the most.
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Postby Lucy » January 18th, 2007, 6:09 am

I am guessing I am not the only one who is unsure....25 reads and no replies...I shall hit the books in search of the answer, and until then I won't have anymore....
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Postby Serendipity » January 18th, 2007, 6:51 am

I would stay away from jerky bacause it would be hard to measure and the salt content is way too high.
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Postby Lucy » January 18th, 2007, 7:07 am

You know I hate jerky anyway! :x :mrgreen:
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Postby Unca_Tim » January 18th, 2007, 9:49 am

I'm with Jo on this one. Jerky can be made so many different ways, with different quality meats, it'd be impossible to tell the contents. Even if you did know the ingredients, the level of dehydration can vary widely from 3to1 up to 10 or 12to1.

Sorry, somtimes an occasional post will fall through the cracks here. Just give it a bump an someone will come along...:)

You can always contact the nutritionists too at:
nurse at tsfl dot com
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Postby Lucy » January 18th, 2007, 10:24 am

Thanks all...no jerky :cry:


Skinny is better!
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Postby Mike » January 18th, 2007, 10:33 am

Lucy wrote:Skinny is better!


Absolutely :mrgreen:
Pre WLS 460
Low after WLS 300
Start of MF 350
Previous MF low 280
Restart MF 330


I have to be careful not to confuse excellence with perfection. Excellence, I can reach for; perfection is God's business.
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Postby mellowmom » January 18th, 2007, 10:40 am

I have to confess... I'm a jerky-holic. And everytime I'd slip up and have some, my weight loss would either come to a screeching halt, and/or I'd put on a pound of two. I'm sure it has to do with the salt content and water retention.

Best stay away from it.

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