there is about 9grams in each beef jerky stick!
When making beef jerky, you should use about 1 teaspoon of Prague Powder #1 (curing salt) per pound of meat. This amount helps to ensure proper curing and preservation while contributing to the flavor and color of the jerky. Always follow specific recipes and guidelines to ensure safety and quality in your jerky-making process.
I don't know much but I guess it's because Nevada made the recipe for the beef jerky.
2000000 pounds
Beef jerky typically contains around 10-15 grams of protein per 1 ounce serving.
5,000 packs
About 50 pounds of beef,a pound a person
99 cents a strip at most convenience stores.
If done correctly, none. In order for it to be "jerky" it has to be water free or without moisture. This keeps bacteria from being able to form and reproduce. Certain store brands of beef jerky have additives and oils that can make the product have a "best used by" date. These can be harmful as they can have bacteria form on them and eating them after that date can make one sick. The best way to make beef jerky is to make your own. Its cheaper and much healthier. You are not going to find levels of 0% water in any food, though it can get close. Freeze dried or vacuum dried foods are the closest to zero. See Related Links. Even our cat's dry food is ~10% moisture.
how much protein is in cooked ground beef and drained per pound?
one pound
.30 cents a pound