Keto Carnivory: The Ease of Jerky

I have really been getting into homemade jerky lately! It's just so easy to make, and so great for travelling. What's also nice is that it works with any cut, even really lean cuts which previously I had been avoiding. And it's just super easy to eat: requires no plates, no reheating, just a little work of slicing prior to dehydrating. That's it! Plus, I think it retains more nutrients this way rather than slow cooking, since dehydrating is at only 140F as opposed to 190F in the slow cooker.

So far, I've made simple unsalted jerky now with lamb roast, beef heart, beef brisket, beef liver, beef chuck roast, and beef sirloin tip roast. Each one is good and has its own texture and flavor. It's important to note that the jerky from organ meats, heart and liver, are very concentrated. I think they should be eaten only in small doses. Otherwise they are too high in certain nutrients and caused a little electrolyte imbalance for me (twitching eyelids!).

I have beef rump roast and round roast to try next!

The nice thing too is that these roast cuts are very inexpensive. They were just $6/lb from my favorite local grassfed beef rancher! And there's very, very little waste!

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