Re: OT: SCD Jurky recipe anyone?

[Guest guest]

Yes Sandy,

We try to keep jerky on hand most of the time. We use it as a snack

like before we head out to soccer practice, and sometimes use it as a

quick breakfast meat before school. We find it great for traveling as

well. After I make it in my dehydrator, I bake in oven for 1/2 hour

at 200 degrees ( according to a jerky book that I bought, just to be

safe in case the meat didn't reach appropriate temp in the dehydrator)

although I really don't think it is necessary, I'd always rather be

safe than sorry. Then, just to prevent any spoilage, we freeze our

jerky sticks, and keep some of the batch at room temp. ready to eat

and replenish from freezer stash.

My son used to eat little breafast meat patties that I'd make up and

keep in freezer, but he just got sick of eating that day after day.

Currently, we've been seasoning our jerky with " Marilyn's SCD

pepperoni " recipe seasonings. Most of the recipes in my book call for

soy sauce or worchestershire sauce, but I've made some very good jerky

just following diet guidelines.

We find that we like ground beef jerky better than beef sticks, as

they are just easier to eat and not so tough to bite off.

Let me know if you'd like more info......

>

> Is there anyone out there in pecan bread recipe land that makes

their

> own beef jurky? I would sure like to give this a try but am a

little

> skiddish about the possibility of spoilage.

> Any recipes or suggestions welcome.

> Sandy M.

>

[Guest guest]

> >

> > Is there anyone out there in pecan bread recipe land that makes

> their

> > own beef jurky? I would sure like to give this a try but am a

> little

> > skiddish about the possibility of spoilage.

> > Any recipes or suggestions welcome.

> > Sandy M.

> >

>

[Guest guest]

Mandy,

You can find the recipe on www.scdrecipe.com

Look under the " beef " recipes and u will find it.

Oh, that pepperoni pizza...my son wants that too. For his home-tech

class this year the kids were making pizza from the pop-out biscuit

dough, and pepperoni or canadian bacon. So for my son, I made the

pepperoni recipe into meatballs, he likes them that way too, and

just tried to thinly slice the meatballs into circles that would

resemble pepperoni. They won't be red in color like the commercial

brands, but will have a very similar taste. Then I cooked down some

tomato juice and added basil, oregano, onion, garlic, etc to make a

thick pizza sauce. I made the simple crackers recipe from almond

flour and cut out a circle with a bowl, so he could have a circle of

cracker for the pizza crust. Then we topped with fresh shredded

cheddar cheese. It was his SCD pizza. He loved it.

If your son can tolerate these items, you'll be able to create a

pepperoni pizza that I'm sure he'll be thrilled to have. :-)

He threw the stuff together, and baked it on parchment paper while

his classmate baked theirs!

Good luck making pepperoni pizza when the time comes!

I'll follow up with some tips from my jerky book next.

> > >

> > > Is there anyone out there in pecan bread recipe land that

makes

> > their

> > > own beef jurky? I would sure like to give this a try but am a

> > little

> > > skiddish about the possibility of spoilage.

> > > Any recipes or suggestions welcome.

> > > Sandy M.

> > >

> >

>

[Guest guest]

Here are some basics of jerky making...............

Salt - inhibits growth of microorganisms that may cause spoiling.

Salt is a preservative, lengthens shelf life and adds flavor. Use 1

tsp. of salt per pound of meat. Pickling salt or canning salt is

good to use because it dissolves easier.

Flavorings -

Oil - use 1 tsp. - 1 tbsp. per pound of ground meat (olive oil is

good)

Liquid Smoke - not really necessary, but my book says that liquid

smoke has a preservative, anti-bacterial and anti-oxidant effect.

Not sure about Liquid smoke being SCD legal either.

Herbs & Spices - for each pound of meat use 1 - 2 Tbsp. fresh

herbs, 1 - 2 tsp. dried, OR 1/4 to 1/2 tsp. powdered.

Tenderizers - especially helpful if using meat strips rather than

ground meats....

Vinegar - gives flavor and serve as a tenderizer, use sparingly,

no more than 1/4 cup per pound (I wouldn't use that much for ground

meats personally)

Alcohol - wine, brandy, whiskey, beer, vodka, [probably need to

stick to dry wine or vodka, or other legals listed in BTVC book]

Alcohol content is lost while drying. Dry wines are great for

marinating. wine offers a more delicate flavor than vinegar and

citrus juice. If you don't want to use alcohol, choose a mixture of

citrus juice and water OR vinegar/water mixture.

Fruits/Vegetables - fresh, frozen, canned or dried...juices or

purees. use raw or cooked....cooked onions would add a sweeter

flavor than raw ones....lemon juice, orange or pineapple or tomato

juice. Dried foods can range from any type of pepper to grated

coconut. Powdered onions, tomatoes, garlic, horseradish, etc. This

is where you can get creative with lots of flavors!

Sweeteners - Salt can make meat tough. Sugar adds flavor and tones

down the salt taste. Use sugar, honey, or molasses, maple syrup,

etc. [For SCD, please stick to honey]

Commercial liquid salts (like soy sauce) are called for in many

recipes. Now if you search for some recipes on the internet, you'll

see that they call for these basic ingredients. Jerky can be as

simple as sprinkling with salt,powdered garlic/onion & pepper and

then drying. Get creative and add flavorings and tenderizers that

are SCD compliant.

My recipe book is copyrighted so I can not share a specific recipe.

If you are using ground meats, then you'll want very little liquid

and mostly powdered spices etc. If you're marinating strips of meat

(like from a roast, etc.) then you'll want a recipe with lots of

liquid content to soak in....if you're searching for recipes, notice

if they call for beef strips or ground meat. Find a recipe on-line

and substitute your favorite flavors for the illegals that they call

for.

I usually dry my ground meat jerky for 2 hours in my dehydrator, so

it doesn't take that long to make. If I'm using ground meat, I let

flavors blend together for about 15 minutes before mixing meat in.

If I'm using beef strips, I let marinate overnight in the fridge.

Then I always use the precaution about baking for 30 minutes at 200

degrees just to make sure that the internal temp of jerky has

reached 145, so it will not have a bacterial issue (both ground

meats and strips).

I have a jerky gun ($15 approx.) that makes squirting the ground

meat jerky a snap, makes right into flat bacon-sized pieces, no

rolling out and slicing needed. It's well worth the cost to me!

Dry meats at 145 or higher. Internal temp must remain at this level

for at least 10 minutes.

I find it easier to remove the jerky strips if I've used the square

grid sheets on top of the tray. If you've marinated strips and you

have lots of juices dripping, it's a good idea to put one of the

fruit leather trays on the bottom tray to catch drips. Easier clean

up.

Good luck to anyone who tries jerky making! If you do, let me know

how it goes.

[Guest guest]

,

I, as well, would love to have some recipes/tips on making beef jerky. I

have a food dehydrator that I insisted I had to have and was going to use

every day that my husband gave me for Christmas that's still in the box.

He's going to get annoyed soon, here, if I don't take it out and use it.

I also make my son a meat patty that he eats for breakfast, and I was just

thinking the other day, that he is going to get sick of it right quick. In

fact, lately he's been eating less and less of it.

What I'm most interested in is the ground beef jerky- my son won't bite into

anything thats hard- we can't get him to eat fresh vegetables at all.

I love how you make shifted a pizza for your son. I am always trying to

create those foods that he can't have anymore- have gotten pretty creative.

Thanks a lot.

Amber.

>

> Mandy,

>

> You can find the recipe on www.scdrecipe.com

> Look under the " beef " recipes and u will find it.

>

> Oh, that pepperoni pizza...my son wants that too. For his home-tech

> class this year the kids were making pizza from the pop-out biscuit

> dough, and pepperoni or canadian bacon. So for my son, I made the

> pepperoni recipe into meatballs, he likes them that way too, and

> just tried to thinly slice the meatballs into circles that would

> resemble pepperoni. They won't be red in color like the commercial

> brands, but will have a very similar taste. Then I cooked down some

> tomato juice and added basil, oregano, onion, garlic, etc to make a

> thick pizza sauce. I made the simple crackers recipe from almond

> flour and cut out a circle with a bowl, so he could have a circle of

> cracker for the pizza crust. Then we topped with fresh shredded

> cheddar cheese. It was his SCD pizza. He loved it.

> If your son can tolerate these items, you'll be able to create a

> pepperoni pizza that I'm sure he'll be thrilled to have. :-)

> He threw the stuff together, and baked it on parchment paper while

> his classmate baked theirs!

>

> Good luck making pepperoni pizza when the time comes!

>

> I'll follow up with some tips from my jerky book next.

>

>

>

> > > >

> > > > Is there anyone out there in pecan bread recipe land that

> makes

> > > their

> > > > own beef jurky? I would sure like to give this a try but am a

> > > little

> > > > skiddish about the possibility of spoilage.

> > > > Any recipes or suggestions welcome.

> > > > Sandy M.

> > > >

> > >

> >

>

>

>

[Guest guest]

> I have a jerky gun ($15 approx.) that makes squirting the ground

> meat jerky a snap, makes right into flat bacon-sized pieces, no

> rolling out and slicing needed. It's well worth the cost to me!

I did a search for " jerky press " and was surprised to see something

that looked just like the cookie press I recently bought. So then I

searched some more and found out that some people do use their cookie

presses to make jerky. Just thought I'd pass this discovery along.

, mom to

[Guest guest]

Thanks

Sandy M.

>

> Here are some basics of jerky making...............

>

> Salt - inhibits growth of microorganisms that may cause spoiling.

> Salt is a preservative, lengthens shelf life and adds flavor. Use

1

> tsp. of salt per pound of meat. Pickling salt or canning salt is

> good to use because it dissolves easier.

>

> Flavorings -

> Oil - use 1 tsp. - 1 tbsp. per pound of ground meat (olive oil

is

> good)

> Liquid Smoke - not really necessary, but my book says that

liquid

> smoke has a preservative, anti-bacterial and anti-oxidant effect.

> Not sure about Liquid smoke being SCD legal either.

> Herbs & Spices - for each pound of meat use 1 - 2 Tbsp. fresh

> herbs, 1 - 2 tsp. dried, OR 1/4 to 1/2 tsp. powdered.

>

> Tenderizers - especially helpful if using meat strips rather than

> ground meats....

> Vinegar - gives flavor and serve as a tenderizer, use sparingly,

> no more than 1/4 cup per pound (I wouldn't use that much for

ground

> meats personally)

> Alcohol - wine, brandy, whiskey, beer, vodka, [probably need to

> stick to dry wine or vodka, or other legals listed in BTVC book]

> Alcohol content is lost while drying. Dry wines are great for

> marinating. wine offers a more delicate flavor than vinegar and

> citrus juice. If you don't want to use alcohol, choose a mixture

of

> citrus juice and water OR vinegar/water mixture.

> Fruits/Vegetables - fresh, frozen, canned or dried...juices or

> purees. use raw or cooked....cooked onions would add a sweeter

> flavor than raw ones....lemon juice, orange or pineapple or tomato

> juice. Dried foods can range from any type of pepper to grated

> coconut. Powdered onions, tomatoes, garlic, horseradish, etc.

This

> is where you can get creative with lots of flavors!

>

> Sweeteners - Salt can make meat tough. Sugar adds flavor and

tones

> down the salt taste. Use sugar, honey, or molasses, maple syrup,

> etc. [For SCD, please stick to honey]

>

> Commercial liquid salts (like soy sauce) are called for in many

> recipes. Now if you search for some recipes on the internet,

you'll

> see that they call for these basic ingredients. Jerky can be as

> simple as sprinkling with salt,powdered garlic/onion & pepper and

> then drying. Get creative and add flavorings and tenderizers that

> are SCD compliant.

>

> My recipe book is copyrighted so I can not share a specific

recipe.

> If you are using ground meats, then you'll want very little liquid

> and mostly powdered spices etc. If you're marinating strips of

meat

> (like from a roast, etc.) then you'll want a recipe with lots of

> liquid content to soak in....if you're searching for recipes,

notice

> if they call for beef strips or ground meat. Find a recipe on-

line

> and substitute your favorite flavors for the illegals that they

call

> for.

>

> I usually dry my ground meat jerky for 2 hours in my dehydrator,

so

> it doesn't take that long to make. If I'm using ground meat, I

let

> flavors blend together for about 15 minutes before mixing meat

in.

> If I'm using beef strips, I let marinate overnight in the fridge.

> Then I always use the precaution about baking for 30 minutes at

200

> degrees just to make sure that the internal temp of jerky has

> reached 145, so it will not have a bacterial issue (both ground

> meats and strips).

>

> I have a jerky gun ($15 approx.) that makes squirting the ground

> meat jerky a snap, makes right into flat bacon-sized pieces, no

> rolling out and slicing needed. It's well worth the cost to me!

>

> Dry meats at 145 or higher. Internal temp must remain at this

level

> for at least 10 minutes.

>

> I find it easier to remove the jerky strips if I've used the

square

> grid sheets on top of the tray. If you've marinated strips and

you

> have lots of juices dripping, it's a good idea to put one of the

> fruit leather trays on the bottom tray to catch drips. Easier

clean

> up.

>

> Good luck to anyone who tries jerky making! If you do, let me

know

> how it goes.

>

>

>

[Guest guest]

Amber,

Is your husband SCD? If not, the jerky gun kit from Nesco that I

have, also came with enough seasonings for something like 12-15

pounds of jerky. Can't use them for SCD though, as they have

sugars, MSG, etc.

But if your husband likes jerky, and can eat from those seasoning

packets, you can use them up on him. Mine had a regular blend, a

cajun blend and a pepperoni blend. Let me tell you, their pepperoni

blend of seasonings make ground beef taste just like pepperoni. I

took it to a family birthday party because I know my parents and

brother like pepperoni, and they were just bragging it up. The

whole bag was gone in minutes.

Not to discourage eating SCD to your husband, uh-uumm!, but if you

make him his own special treat, he'll really be glad he bought you

that dehydrator. :-) If you can taste it as well, you'll know how

you want your SCD jerky to taste like.

I'm telling you, the jerky gun makes making jerky out of hamburger a

snap. And much easier to chew off! If you want it softer, maybe

only dry yours for 1 1/2 hours on dehydrator, then bake in oven.

Warm wishes!

P.S. I found lots of jerky recipes by searching the web. You will

too!

> > > > >

> > > > > Is there anyone out there in pecan bread recipe land that

> > makes

> > > > their

> > > > > own beef jurky? I would sure like to give this a try but

am a

> > > > little

> > > > > skiddish about the possibility of spoilage.

> > > > > Any recipes or suggestions welcome.

> > > > > Sandy M.

> > > > >

> > > >

> > >

> >

> >

> >

>

>

>

[Guest guest]

> Here are some basics of jerky making...............

>

> Salt - inhibits growth of microorganisms that may cause spoiling.

> Salt is a preservative, lengthens shelf life and adds flavor. Use 1

> tsp. of salt per pound of meat. Pickling salt or canning salt is

> good to use because it dissolves easier.

>

> Flavorings -

> Oil - use 1 tsp. - 1 tbsp. per pound of ground meat (olive oil is

> good)

> Liquid Smoke - not really necessary, but my book says that liquid

> smoke has a preservative, anti-bacterial and anti-oxidant effect.

> Not sure about Liquid smoke being SCD legal either.

Liquid smoke is not legal.

>

> Herbs & Spices - for each pound of meat use 1 - 2 Tbsp. fresh

> herbs, 1 - 2 tsp. dried, OR 1/4 to 1/2 tsp. powdered.

Many powdered spices are not legal

>

> Tenderizers - especially helpful if using meat strips rather than

> ground meats..

tenderizers are also not legal. use citrus juices.

> ..

> Vinegar - gives flavor and serve as a tenderizer, use sparingly,

> no more than 1/4 cup per pound (I wouldn't use that much for ground

> meats personally)

> Alcohol - wine, brandy, whiskey, beer,

beer is not legal

> vodka, [probably need to

> stick to dry wine or vodka, or other legals listed in BTVC book]

> Alcohol content is lost while drying. Dry wines are great for

> marinating. wine offers a more delicate flavor than vinegar and

> citrus juice. If you don't want to use alcohol, choose a mixture of

> citrus juice and water OR vinegar/water mixture.

> Fruits/Vegetables - fresh, frozen, canned

canned Vegetables are not legal

> or dried...juices or

> purees. use raw or cooked....cooked onions would add a sweeter

> flavor than raw ones....lemon juice, orange or pineapple or tomato

> juice. Dried foods can range from any type of pepper to grated

> coconut. Powdered onions, tomatoes, garlic, horseradish, etc. This

> is where you can get creative with lots of flavors!

>

> Sweeteners - Salt can make meat tough. Sugar adds flavor and tones

> down the salt taste. Use sugar, honey, or molasses, maple syrup,

> etc. [For SCD, please stick to honey]

>

> Commercial liquid salts (like soy sauce)

Not legal

> are called for in many

> recipes. Now if you search for some recipes on the internet, you'll

> see that they call for these basic ingredients. Jerky can be as

> simple as sprinkling with salt,powdered garlic/onion & pepper and

> then drying. Get creative and add flavorings and tenderizers that

> are SCD compliant.

>

> My recipe book is copyrighted so I can not share a specific recipe.

It's just as well since many of the suggested ingredients are NOT SCD

legal.

>

> If you are using ground meats, then you'll want very little liquid

> and mostly powdered spices etc. If you're marinating strips of meat

> (like from a roast, etc.) then you'll want a recipe with lots of

> liquid content to soak in....if you're searching for recipes, notice

> if they call for beef strips or ground meat. Find a recipe on-line

> and substitute your favorite flavors for the illegals that they call

> for.

>

> I usually dry my ground meat jerky for 2 hours in my dehydrator, so

> it doesn't take that long to make. If I'm using ground meat, I let

> flavors blend together for about 15 minutes before mixing meat in.

> If I'm using beef strips, I let marinate overnight in the fridge.

> Then I always use the precaution about baking for 30 minutes at 200

> degrees just to make sure that the internal temp of jerky has

> reached 145, so it will not have a bacterial issue (both ground

> meats and strips).

>

> I have a jerky gun ($15 approx.) that makes squirting the ground

> meat jerky a snap, makes right into flat bacon-sized pieces, no

> rolling out and slicing needed. It's well worth the cost to me!

>

> Dry meats at 145 or higher. Internal temp must remain at this level

> for at least 10 minutes.

>

> I find it easier to remove the jerky strips if I've used the square

> grid sheets on top of the tray. If you've marinated strips and you

> have lots of juices dripping, it's a good idea to put one of the

> fruit leather trays on the bottom tray to catch drips. Easier clean

> up.

>

> Good luck to anyone who tries jerky making! If you do, let me know

> how it goes.

>

>

I know you mean well but please do not confuse people by posting

instructions containing illegal items.

>

>

>

>

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

[Guest guest]

,

I don't have a jerky gun, in fact, before last night, I'd never heard of

one.

My son has a hard time biting into hard foods, he just won't eat it if it's

a little hard to bite into. It's just the last year that we can get him to

take a bite out of really soft things, and he's 5 yrs old.

I am really interested in trying ground beef jerky, because it's softer. I

have a cake decorating thing from Pampered Chef that a friend of mine gave

me a couple of years ago for my birthday that I've never taken out of the

box- I'm not really into cake decorating. Would that work for making the

jerky somehow instead of the jerky gun??

Thanks.

Amber.

>

> Amber,

>

> Is your husband SCD? If not, the jerky gun kit from Nesco that I

> have, also came with enough seasonings for something like 12-15

> pounds of jerky. Can't use them for SCD though, as they have

> sugars, MSG, etc.

> But if your husband likes jerky, and can eat from those seasoning

> packets, you can use them up on him. Mine had a regular blend, a

> cajun blend and a pepperoni blend. Let me tell you, their pepperoni

> blend of seasonings make ground beef taste just like pepperoni. I

> took it to a family birthday party because I know my parents and

> brother like pepperoni, and they were just bragging it up. The

> whole bag was gone in minutes.

> Not to discourage eating SCD to your husband, uh-uumm!, but if you

> make him his own special treat, he'll really be glad he bought you

> that dehydrator. :-) If you can taste it as well, you'll know how

> you want your SCD jerky to taste like.

>

> I'm telling you, the jerky gun makes making jerky out of hamburger a

> snap. And much easier to chew off! If you want it softer, maybe

> only dry yours for 1 1/2 hours on dehydrator, then bake in oven.

>

> Warm wishes!

>

> P.S. I found lots of jerky recipes by searching the web. You will

> too!

>

>

> > > > > >

> > > > > > Is there anyone out there in pecan bread recipe land that

> > > makes

> > > > > their

> > > > > > own beef jurky? I would sure like to give this a try but

> am a

> > > > > little

> > > > > > skiddish about the possibility of spoilage.

> > > > > > Any recipes or suggestions welcome.

> > > > > > Sandy M.

> > > > > >

> > > > >

> > > >

> > >

> > >

> > >

> >

> >

> >

[Guest guest]

Amber,

I only own a few of the pampered chef items, and the cake decorator

is not one of them. Sorry I am no help as to figuring out if your

utensil would work for making thin jerky strips.

Does your son eat meat in general ok for you? My kids are hard to

eat vegetables period, and several fruits, but if they know it

is " meat " they are more than happy to taste just about anything....

funny, huh?

I find packing jerky for field trips is a good option for my son, as

he doesn't have microwave handy to heat things up when not at

school. You probably have a few years to go before you have to

worry about packing for field trips??? We've been very lucky that

for daily lunches he has always had access to a microwave for

heating up leftover meat/veggies while on diets.

>

> ,

> I don't have a jerky gun, in fact, before last night, I'd never

heard of

> one.

> My son has a hard time biting into hard foods, he just won't eat

it if it's

> a little hard to bite into. It's just the last year that we can

get him to

> take a bite out of really soft things, and he's 5 yrs old.

> I am really interested in trying ground beef jerky, because it's

softer. I

> have a cake decorating thing from Pampered Chef that a friend of

mine gave

> me a couple of years ago for my birthday that I've never taken out

of the

> box- I'm not really into cake decorating. Would that work for

making the

> jerky somehow instead of the jerky gun??

> Thanks.

> Amber.

>

>

[Guest guest]

For those of you who were interested in making jerky and following

the " off topic " thread that we had a few days ago, I just wanted to

say that I'm sorry if ANY of you thought I was " suggesting " using

illegal ingredients in your SCD jerky. I put comments in about how

you should choose dry wine or vodka, not use beer etc.

I was trying to explain why some ingredients are used so you'd know

how to sub something legal in for that, after you've searched and

found a recipe that looks good, and wanted to make it SCD legal. I

wasn't able to share a direct recipe from my book since it was

copyrighted, and I encouraged you to search for a recipe and make it

your own by substituting legal SCD ingredients in for the non-legal

ones.

I felt for those of you who were new to jerky making, this would

make more sense than just telling you to throw some SCD spices on

some SCD meat, mix in some SCD fruits or SCD vegetables if you wish,

don't forget the ever important ingredient " SALT " and dry it as long

as you want. I know that I'd need to have a little more info than

that to get started making jerky.

And that's exactly why I purchased a book a few years ago so I could

learn more about it. Tonight I'm making Jerk Jerky with beef strips

and I've made it before with deer and it was wonderful. It is

already a SCD legal recipe, straight from the book. Prior to SCD, I

used to love using a Caribbean jerk seasoning from the store. It

has sugar and such in it, so this is the closest I've come to that

flavor after being SCD. For any of you that would like to buy a

jerky making book, I'd like to suggest " JUST JERKY-The complete

guide to making it " by Bell. Looking through, there are some

recipes that are just one ingredient away from being SCD legal and

may be easier to work with than searching for recipes on the

internet.

Whenever you are in doubt if an ingredient is legal or illegal,

ALWAYS check with pecanbread group or the BTVC website or BTVC book.

If you are still fairly new to the SCD diet, you may not wish to

trust yourself to know which legal ingredients you may use.

I believe if you are fairly new to the diet, you will not want to

eat dehydrated fruits/vegetables. Not sure about drying meats...I

believe they are a stage 5 food. Some people go by the stages and

others don't. They go by what foods they seem to be handling ok.

Warning: Dried Jerky is listed as a stage 5 food!!!!

I hope my jerky " basics " did not confuse anyone! I didn't mean for

anyone to think it was a " recipe " ......and that I was encouraging

you to put illegals in.

And I did not know about liquid smoke being legal or illegal when I

posted the guidelines, I don't use it, so please remember that it is

illegal, so DO NOT use it--just skip it if it is called for. I just

wanted to reiterate that, as I didn't want people getting lost in

that long message looking for comments being written in telling them

what they shouldn't use.

Have a great day!

[Guest guest]

> For those of you who were interested in making jerky and following

> the " off topic " thread that we had a few days ago, I just wanted to

> say that I'm sorry if ANY of you thought I was " suggesting " using

> illegal ingredients in your SCD jerky.

,

There is a guideline in our files that you may have been unaware of

that we do not discuss illegals on the list so that new people do not

become confused and think they are allowed. Since your jerky

instructions were lengthy and detailed, it may have been difficult for

those not totally familiar with the diet to sort it all out.

It will be helpful in future if you can edit down to the essentials and

only include the legal ingredients.

I am sure your post did stimulate interest in making jerky which is a

helpful and portable food for SCD and we look forward to future recipe

suggestions.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years