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Jerky Recipe For Diabetics

The Best Homemade Beef Jerky

The Best Homemade Beef Jerky

Cut in 1/8 in. strips 1 to 1 1/2pounds The steak should be 3/4 in. thick or more to start with. 1/4 cup or a little more Soy Sauce La Choy , Golden Mountain No Kikomons Mix all together , You don't have to marinate it. If you have and old type oven 120 degrees for 18 hours. If convection oven lowest temperature for 2 to 3 hours . May take longer. Check after 2 hours. Should be very dark color and dry. No kidding this is the best. None of that store bought for me. And just the right spicyness. In a oven I hang it off coat hanger wire. I Have a 1 foot round glass convection oven. It works great. I also string beef and hang it in the sun all day . Works great. Of course it 95 degrees where I live. Once you have made this , you can't leave it alone. It so simple to make. New Member daughter of a type 1 on a pump Thanks for sharing..i'll try to cook that one for my dad. Your life feels different on you, once you greet death and understand your heart's position. You wear your life like a garment from the mission bundle sale ever after -- lightly because you realize you never paid nothing for it, cherishing because you know you won't ever come by such a bargain again. - L. Erdrich Continue reading >>

3 Snacks Type 2 Diabetics Need To Keep With Them At All Times!

3 Snacks Type 2 Diabetics Need To Keep With Them At All Times!

No blood sugar impact snacks Most type 2 diabetics struggle with controlling their blood sugar. Since almost all foods seem to raise their blood sugar, they also tend to stress out over what kind of snacks they can eat. But since they also get hungry, this is a problem. So…what to eat? Listed below are three different snacks you should have on “your person” at all times. Under most circumstances, they have a zero to minimal impact on your blood sugar, which means you should be able to eat them without worry (at least regarding your blood sugar). Nuts Nuts are high in fat, good fiber, vitamins and minerals. While they vary slightly – from one variety to another – in nutrient content, they are all high in fat, which means they will have minimal impact on your blood sugar. Additionally, the fat, vitamin and mineral content will help keep you full (or sated) until your next meal. They are pretty hardy and travel well, making them an excellent snack choice for just about anyone, but type 2 diabetics in particular. Eat them raw (our preference) or roasted. Just don’t eat them loaded with sugar or syrup or covered in chocolate (but you already knew that). And if you happen to be allergic to nuts, seeds are good too. Pumpkin and sunflower seeds do essentially the same things! Beef Jerky Another snack high in protein and fat – the combination you need to keep your blood sugar from spiking. Our preference: Buy it from a meat market or butcher shop (or make it yourself) so you know that it has been minimally processed. Another tip: If you buy from the store, check the label and look at the sugar content. Many types of beef jerky sold at the store have a lot of added sugar. Try to keep it below 5 grams of sugar per serving. Best bet: Sugar free beef jerky. A Boiled Eg Continue reading >>

Mike's Peppered Beef Jerky

Mike's Peppered Beef Jerky

When I submitted this recipe step 6 was not included. I use only my dehydrater for drying and not the oven, this is why the time may be shorter. made this yesterday...dh said it was great!!! only thing i did was 1/2 the recipe...used trimmed sirloin...will forsure make it again...thanks mike!!! ;o) ps i used my smoker (hickory & whiskey ... I made this two weeks ago and it was ridiculously awesome! I added more pepper/spice because I like it hot and the results did not dissappoint. MY dehydrator, at 155 degrees only took 5 hours to... We made this for Christmas as gifts for our diabetic relatives...and the rest of us jerky lover's too. It was fabulous. The leaner the beef the shorter the dehydrator time and the safer the fi... Very good but a bit too sweet for my taste. Will make again but alter the sugar quantity and really lay on the pepper next time. Definitely a keeper recipe! I didn't use the coriander as I didn't have any. I'm not sure if that would have changed anything about the taste much. We will be making this recipe often! Thank... no changes, will not do this one again just because it was too peppery for my liking. Could try it with less pepper. This was my first time making jerky in my new dehydrator. I chose this recipe over doc's with the video because so far you rated all 5 stars, so, good place to start. I used a4.5 lb London br... Made this with elk and let it marinate for 24 hours. Really tasty recipe. Husband and work friends loved it. Continue reading >>

A Beef Jerky For The Rest Of Us!

A Beef Jerky For The Rest Of Us!

Registration is fast, simple and absolutely free so please,join our community todayto contribute and support the site. This topic is now archived and is closed to further replies. I was thinking that beef jerky would be a good snack food to keep handy. As I remember from when I was a kid, it had a lot of fat and of course protein from the beef. After looking in a lot of stores, I only found two useless types: 1) the "flakes" with virtually no fat and usually added sugar and 2) the sticks with beef and fat but all kinds of other horrendous ingredients that I wouldn't even think of putting in my body. Then, today I was reading that the unfavorable Omega6/Omega3 ratio of our beef is only because the feedlot variety is grain fed and that grass-fed cattle have a VERY different and much better ratio. Then, I found some jerky and jerky like products which not only come from grass-fed cattle, but fit my desired fat-protein-carb ratio perfectly! There's a pretty amazing product called "Beef Pemmican" and something like the jerky sticks we all know (but all-natural and from grass-fed cows) called "snack sticks". I've never found anything like this and I've been searching for a long time. Trouble is, they require a $75 minimum order and I'm not sure I want to commit to that quantity sight unseen. Does anyone know any other place to get products meeting all these specifications? They're pretty expensive but I would gladly pay that much. I'd just like a smaller quantity to try it out. I checked our local Henry's but they only have the same junk described above. I love jerky and consider it one of the major food groups! I make my own with an $80 nesco dehydrator. You control the quality of beef, sugar (0), salt, (0), and the nitrates (0). I use the normal spices like onion, garlic, Continue reading >>

10 Best Type 2 Diabetes Snacks

10 Best Type 2 Diabetes Snacks

Healthy Combinations Ready in Minutes When you have type 2 diabetes, a smart strategy for controlling your blood sugar levels is to think of snacks as miniature versions of meals and plan your carbs accordingly. Snacks with a good mix of protein, fat, and fiber will help keep hunger at bay and your blood sugar on an even keel throughout the day. "Since a meal should include 45 to 60 grams of carbohydrates, a snack should have around 15 to 20 grams," says Katherine Basbaum, MS, RD, a clinical dietitian in the Cardiology and Cardiac Rehabilitation departments at University of Virginia Health System in Charlottesville. By the same token, she says, fill your snack plate the same way you would for a regular meal. That means half should be non-starchy vegetables, one-quarter should be lean protein, and one-quarter a starchy carb. Here are 10 terrific options for healthy diabetes snacks. Continue reading >>

Brine & Rub Recipe's For A Diabetics & High Blood Pressure

Brine & Rub Recipe's For A Diabetics & High Blood Pressure

Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth! Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Brine & Rub recipe's for a Diabetics & High Blood pressure Has anyone come up with a Brine and Rub recipe's for Diabectic's and High Blood pressure? In the past I have had to for go brines and rubs as my husband can not have the sugar or salt that go into brines and rubs. The turkeys, Salmon and Jerky's I smoke taste okay but lack the zest. I really miss the flavor. I don't think brining is not necessary for juicy turkey, salmon or anything else. Drop the salt and find other things that chemically achieve the same resultant. Such as lemon/orange zest, vinegar or kelp. We all know a brine is not a brine without salt. So forget curing , but there are recipes for jerky that don't use salt, it just won't keep as long. Chemically brine kills bacteria, so any substitution should be researched before treating a curing agent. 4 cloves garlic, peeled and lightly crushed 1 tablespoon minced fresh rosemary or thyme Heat olive oil in a small saucepan. Add garlic and rosemary and let cook over low heat for 5 minutes. Remove from heat and let steep for 10 minutes. Strain oil through a sieve. Add lemon juice and pepper and stir to mix. Makes enough marinade for 1 chicken, butterflied or cut into parts. Marinate 3-4 hours. This is similar to the beef marinade but uses lemon juice instead of balsamic vinegar. Chicken is more delicate, so I use less garlic and rosemary. - - - - - - - - - - - - - - - - - - 1/2 cup Bernstein's or Newman's Italian sal; dressing find a no salt, no sugar recipe to replace this First, cut the fish lengthwise into Continue reading >>

Salami Jerky Snack | Diatribe

Salami Jerky Snack | Diatribe

I initially called these salamichips, but the truth is that theyre more crispy-chewy than straight-up crisp: kind of like beef jerky and just as addictively, salty, meaty, and delicious. Plus, one serving has about 6 grams of protein, which is pretty good. You will make some for your kids (or your own) lunchbox, but then you will eat them all and you will have to make some more. Be sure to experiment with different kinds of salami to figure out what you like best. 4 ounces thinly sliced salami (ideally something Italian and/or dry-ish) Heat the oven to 350 and line a baking sheet with foil or parchment paper for easy cleanup. Arrange the salami on the sheet so that its not overlapping, and bake until its just barely beginning to brown and the edges are curling up, around 12-15 minutes. Cool on a paper-towel lined plate, then blot with another paper towel. Eat right away (I like to dip them in a blob of yellow mustard), or store the cooled chips in a zipper-lock bag in the refrigerator. You should keep them in the fridge, but also know that its fine to keep them at room temperature for a couple hours, if youre bringing them to snack on at work or school. Variation:Im lazy, so I mostly make these in the microwave, but its kind of a trial-and- error proposition: Arrange non-overlapping slices of salami on a paper towel on a plate (I do about 4 at a time), cover with another paper towel, and microwave until the salami just starting to brown, around 30-45 seconds. The chips will crisp more as they cool. Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop series of mission-driven cooking magazines. This kids cooking magazine won the James Beard Publica Continue reading >>

Turkey Jerky (diet)

Turkey Jerky (diet)

*NOTE. This recipe involves handling raw poultry which is a common source of food contamination. Remember the 3-C rule. Keep the meat: CLEAN, COLD, and COVERED Stir together seasoning mix in a bowl. Set aside. Transfer turkey from package to a 1 gallon zip-lock freezer bag (or similar). Flatten the meat out in the bag to fill most of the area. Open the bag and spoon in 1/3 of the seasoning mix. Now stand the bag up and let the meat fold over on itself. Close the bag back up and smoosh the meat back out flat again. Repeat this twice more until all the seasoning mix is blended into the meat. If you hands aren''''t getting chilled the meat isn''''t cold enough. If your hands are greasy you need to be more careful handling meat. Put the meat mixture into the refigerator for at least an hour, overnight is better. Mix the bag and additional time or two during the wait time. When ready to form the jerky add the moist ingredient to the bag in a similar manner. Mix thoroughly again. If you are working stowly and wish to keep the meal chilled blend in 1/4 to 1/2 cup of finely crushed ice. This will chill the meat and make the mixture a bit more viscous. Now place about a cup in a pastry bag or "Jerky Shooter" with a wide flat tip. Squeeze out the mixture onto a cookie sheet or the screens of your dehydrator. Uniform thickness is important, uniform length doesn''t matter. Run this in the dehydrator for about 8 hours until firm and "leathery". If you have access to a smoker you can dry it in smoke for an improved flavor. Alternatively this can be oven dried at about 200F. for several hours. Leave the oven door slightly open to vent the mousture out. Makes about 24 (6-8 inch) strips. Serving is one strip. You can adjust the levels of pepper to your own taste. I keep some of this in Continue reading >>

Free Diabetic Recipe: Home On The Range Beef Jerky

Free Diabetic Recipe: Home On The Range Beef Jerky

FREE DIABETIC RECIPE: Home on the Range Beef Jerky Theres something about beef jerky that just evokes the call of the open field, probably because we like to think of it as the unofficial snack of cowboys. And if you like to enjoy a good chew of jerky now and again, you can easily wrangle up the flavors of the Old West by following this recipe within the confines of your own home. Its a recipe that takes a little bit of patience to execute properly, but one bite is all that it will take you to know that it is absolutely worth the wait. Calories: 203.4,Fat: 8.8 g,Saturated Fat: 3.6 g,Cholesterol: 78.6 mg,Sodium: 628.6 mg,Carbohydrate: 3.2 g,Fiber: 0.4 g,Protein: 26.4 g, Sugars: 1.2 g Trim off all of the fat from the meat. Cut into 4-inch strips. Pound meat lightly. Be careful to not make it too thin. Add the ingredients in a large bowl and mix well. Cover and refrigerate a minimum of 8 hours. Line cookie sheets with tin foil. Place the strips of steak on the sheets, being careful not to overlap the strips. Set oven to 150-175 degrees Fahrenheit. Bake for 6 hours, or until the meat is dried out. Be sure to turn the meat after 3 hours. If you dont have London broil, you can make this recipe using 4 pounds of flank steak instead. FOR RECIPES LIKE THIS, CLICK HERE TO GET OUR FREE DIABETIC COOKBOOK. Continue reading >>

Diabetic Dog Treats, The Safest Homemade Recipes

Diabetic Dog Treats, The Safest Homemade Recipes

If you'd rather not add additional treats to your dog's diet, you can adapt their current food into a tasty treat. This changes the texture and subtle taste changes which makes the food more enticing and interesting to your dog but keeps the calorie and carbohydrate content relatively the same. All our dogs deserve a treats! If your dog is on restricted diet, using your dogs food as a treat is a fabulous way to make them feel special. Here's a few great recipes for making your dog they own diabetic dog treats. Place 2 cups of your dog dried food in a blender and grind the food so it becomes a powder consistency. Mix the grinned dried dog food with 1/4 cup of cold water until it forms a dough. Shape the dough into cookie shapes, using the back of a wooden spoon or fork flatten them down a little and place them onto a cookie sheet and bake at 350 degrees for 30 minutes. Make sure you let the cookies cool down before serving them to your dog. These cookies can be stored in the refrigerator for up to one week in a sealed container. Open a can of your dogs food and cut the loaf into 1/4" thick slices. To make it fun, use a small cookie cutter to cut out individual pieces of the loaf. If you don't have cookie cutters, you can cut the loaf into bite-sized pieces instead. Place the cookies on a non greased cookie sheet and bake at 350 degree for 30 minutes or until crispy. These treats can be kept in an air tight container in the refrigerator for 5 days. Try rolling the canned food into small bite sized balls and place them in the freezer. A few hours later you can serve these frozen treats to your dog, it's a great refreshing treat to help keep your dog cool in the summer. If you're looking for the best diabetic dog treats then homemade is absolute the best way to go. You'll Continue reading >>

Jerky Time - Recipes - Diabetes Forums

Jerky Time - Recipes - Diabetes Forums

Registration is fast, simple and absolutely free so please,join our community todayto contribute and support the site. This topic is now archived and is closed to further replies. One of my favorite low-carb snacks is beef jerky. It's really hard to buy good jerky and I took to making my own awhile back. Today I Picked up 4 London Broil steaks on sale. I found some apple chips for the smoker also, which was a nice find for Albertsons. Got the jerky marinating in soy sauce, worcestershire sauce and maple syrup. Time now to make a batch of my jerky rub and fire up the smoker. I like it hot. I love jerky. I am very fotunate to live near some great smoke houses. They sell all sorts of jerky from turkey to classic beef. Making your own is a money saver too I'll bet! Ha. I just bought some jerky today to gnaw on while I paint my den. I hate painting, but love jerky. Got it all in by 10 pm. Got the wireless digital thermometer hooked up. I try to keep the temp about 110 degrees. Past experience says it will take between 12 and 18 hours. The trick is to not "cook" it. It's a lot of work, but it lasts a long time and you can't beat it. At the 12 hour mark now. The thinner pieces are starting to get close to finished. For the next few hours I get to taste test them as I pull pieces out of the smoker. I love making my own jerky, have you tried using a dehydrator?? (sp?) it comes out pretty good, but you really dont get that spoky flavor, I make up for that using liquid smoke in the maranade, I usually make a batch every couple weeks, and it takes anywhere from 6 to 10 hours to make.. Have any of you tried deer jerky?? Oh man, talk about heavenly. I love deer season every year cause I know we will have jerky. YUMM YUMM !!!!!!!!!!!! Have any of you tried deer jerky?? Oh man, talk a Continue reading >>

Healthy Snacks For Diabetics

Healthy Snacks For Diabetics

Meat Jerky If you’re looking for a high-protein, low-calorie snack, jerky fits the bill. While some beef jerky may be on the “do not eat” list for having unhealthy ingredients, a quality jerky can be a healthy and convenient snack choice. Choose one with natural ingredients made with lean beef, chicken or turkey. Avoid those with artificial preservatives like MSG or fillers. For example, an all-natural Simply Snackin Beef Jerky has only 60 calories and packs 8 grams of protein. Couple it with a piece of fruit for added fiber. (From: "> Choosing healthy snacks on-the-go can be challenging, especially if you’re diabetic. Your medications, calorie needs and the amount of carbs in each snack all need to be considered. Look for snacks with fiber and protein to help keep your hunger at bay and your blood sugar stabilized. Here are a few healthy snack options to keep things interesting. Talk to your health care provider to see which snacks are best for you. Continue reading >>

40 Low Carb Snacks For Diabetics

40 Low Carb Snacks For Diabetics

Here at DMP we're all about helping type 2 diabetics (and prediabetics) eat a healthy low carb diet. But when it comes to low carb snacks, it can be a bit tricky if you're new to eating low carb. Or it may just be the case that you just need some inspiration for something new. Either way, today you're in for a wonderful journey into the world of low carb snacks! In fact, we've lined up 40 tasty numbers and best of all, they're friendly for you to eat. Enjoy! #1: Cucumber rolls These appetizers look like something you’d find on a fancy hors d’oeuvres plate at a party, but they’re actually super easy to make, and they clock in at only 4 grams of carbohydrates per serving. The avocado inside is a great source of healthy monounsaturated fats, and the crunchy cucumber will give you a big dose of vitamin K. #2: Veggie slices We know, veggies might sound boring, but there are so many different delicious ways to serve your favorite vegetables sliced raw! Try serving them alongside some delicious hummus, or drizzling them with a light olive oil and balsamic vinegar dressing. Carb count will vary depending on which veggies you use, but here’s a list of low carb vegetables that you can eat all day long if you like. #3: Herb nut crusted chicken nuggets These are about a million times healthier than your typical McNugget, and way more delicious! Protein packed chicken breast is coated with a mixture of almonds and macadamia nuts. One serving will give you a measly 3 grams of carbs and a great amount of fiber, along with healthy nut fats. #4: Hard-boiled egg with cheese Wrap a hard-boiled egg with a slice of your favorite cheddar or mozzarella for a delicious, protein heavy snack. Eggs are a rich source of vitamin B12, vitamin D, iron, and other essential B vitamins. The best Continue reading >>

Your Dog Has Diabetes: Homemade Dog Treat Chicken Jerky - Part 2

Your Dog Has Diabetes: Homemade Dog Treat Chicken Jerky - Part 2

Homemade Dog Treat Chicken Jerky - Part 2 Here is an update on my Homemade Dog Treat Chicken Jerky making... I bought a Nesco FD-80 Snackmaster Square Dehydrator & Jerky Maker from Walmart for $60. I justified the cost due to me being a heavy gardener (at least 13 Tomato Plants were planted this year) and I plan to use it to make the homemade dog treat chicken jerky as well as drying veggies and fruits from my gardens and fruit trees. (I'm sure my hubby will make Deer Jerky with it also) The above batch of dog chicken jerky was made in the new Nesco Dehydrator. I love it since it has a fan in it to circulate the heat, it has a temperature setting also (up to 160F) and it comes with 4 trays (4 extra trayscan be bought cheaply)and will hold up to 8trays (I bought the 4 extra trays, so I have 8 total). It did take less time to make this batch of dog chicken jerky (about 15 hours less time). I started with 4.79 lbs of boneless/skinless chicken breast which was equal to about8 medium sized chicken breasts. They were sliced 1/8" to 1/4" thick. I filled up all 4 trays and they were packed in there pretty close together on the 4trays. (no overlapping but some touching each other). I set it to 160F and it took about 9 hours for all of it to dry. Irotated the trays around and flipped the chicken twiceduring the full 9 hours. I unplugged it after 9 hours and let everything sit over night. In the morning they were ready to be bagged up and place in the freezer. (I keep them in the freezer now at all times and I just take out one when I treat the dog). I decided to run the costs again on what it costs to make them at home vs buying the nasty China made ones. Here is the run down. (not including the cost of the dehydrator, but I think the $60 cost is well worth it because you could Continue reading >>

Diy Teriyaki Beef Jerky Easy, Healthy Snack!

Diy Teriyaki Beef Jerky Easy, Healthy Snack!

Slice your brisket against the grain into 1/4 pieces. Cut off any obvious pieces of fat. In a large mixing bowl, combine the Worcestershire, soy, teriyaki, liquid smoke, and molasses. Next, add the garlic powder, onion powder, brown sugar, and sesame seeds to the mixture. Combine well. Take your slices of brisket and drop into the marinade. Cover and refrigerate for 24 hours. Place the marinated meat in a dehydrator at 160F for 6 hours discard remaining marinade. Leave the cooked beef jerky out to cool/dry for 24 hours once dried out make sure you store in zip lock bags or an airtight container. Should be good for 4-6 months. *This seems like a lot of sugar for what were calling a low-carb recipe but most of the sugar stays in the bowl when you remove the meat the amount of sugar that is actually absorbed into the meat is minimal but if staying truly zero-carb is important to you, you can find sugar-free teriyaki sauces in most grocery stores and sub a sugar-free maple syrup for the molasses. For the brown sugar, mix 1/2 tsp molasses into 1/2 cup granular sugar substitute (we like Stevia in the Raw) until well blended and then use 2 tablespoons for the marinade (reserve the rest for your morning coffee, its amazing.) If you slice your own meat Place the meat into the freezer about 30-40 minutes before you need it, makes it easier to slice. Another time saving tip If you have a meat market with a butcher in the store they will be more than happy to cut the meat to your specifications, even remove the fat for no extra charge:) Bonus!! Notes on buying your brisket When you go to the store, they usually have two cuts of brisket, a whole brisket or pre trimmed brisket. The one that you would be looking for the trimmed brisket, this saves you time. No Dehydrator No Problem Y Continue reading >>

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