Comments on: WSJ trend story of the week: ending "jerky shame" by adding adjectives, increasing price of dried meat products

By: SomeGuyNamedMark

SomeGuyNamedMark — Thu, 04 Oct 2012 14:57:00 +0000

“Swear” that is, “sweat” is a nice pun though

By: SomeGuyNamedMark

SomeGuyNamedMark — Tue, 02 Oct 2012 03:53:00 +0000

From what I understand fats are a good energy source but become harder to metabolize as oxygen levels drop, then you want carbs. More of an issue for mountaineers than most hikers.

By: SomeGuyNamedMark

SomeGuyNamedMark — Tue, 02 Oct 2012 03:51:00 +0000

Mountaineers sweat by hot sauce for overcoming the loss of appetite that comes with decreased oxygen

By: Sparg

Sparg — Mon, 01 Oct 2012 20:19:00 +0000

Just like being in the Army and growing to love MREs, though many soldiers also carried a bottle of hot sauce in an ammo pouch.

By: snagglepuss

snagglepuss — Mon, 01 Oct 2012 17:22:00 +0000

A local Asian food supply house used to sell cuttlefish jerky, seasoned with red chilli pepper.

Anytime I wanted to be left alone that afternoon, I’d go grab a handful on lunch hour and not brush my teeth afterwards. Powerful stuff, as they say – And it’s anti-social properties far outweighted any (debatable) health considerations. Never noticed any ill effects afterwards, but it sure kept away those who WOULD have raised my BP. Just sayin’….

By: MollyMaguire

MollyMaguire — Mon, 01 Oct 2012 15:54:00 +0000

What I don’t like about every jerky I have looked at is that some kind of sugar is always the second or third ingredient. They are too sweet for me. And, the rule of thumb I have heard for going low-carb (this is from Mark Sisson or Gary Taubes) is that you should get the grams of carbs per serving down to around 1 or 2.

By: OtherMichael

OtherMichael — Mon, 01 Oct 2012 14:59:00 +0000

You can always balance out the bias with a subscription to Nurture magazine.

By: Nathan Hornby

Nathan Hornby — Mon, 01 Oct 2012 12:04:00 +0000

From what I remember meat doesn’t make for a very good survival food anyway, because of the amount of energy and water required to digest it properly.

By: Nathan Hornby

Nathan Hornby — Mon, 01 Oct 2012 12:03:00 +0000

Too much of anything is bad for you.

By: Antinous / Moderator

Antinous / Moderator — Mon, 01 Oct 2012 07:51:00 +0000

It should be better if you’re lactose intolerant, since it’s fattier.

By: ookluh

ookluh — Mon, 01 Oct 2012 07:15:00 +0000

Or you’re lactose intolerant. Don’t know why exactly, but Greek yogurt seems an even more efficient pain machine than run of the mill stuff.

On your final point. Yes. 1000 times, yes.

By: regeya

regeya — Mon, 01 Oct 2012 04:22:00 +0000

OK, I’ll be the first one to say it: Greek yogurt is the Greek yogurt for men. If you think it’s nasty, you’ve had bad Greek yogurt. If you think it’s just for the ladies, what are you, 12?

By: regeya

regeya — Mon, 01 Oct 2012 04:19:00 +0000

I’m one of that 25-30%. It’s a combination of genetics and being a fatass, for me.

By: Gyrofrog

Gyrofrog — Mon, 01 Oct 2012 03:17:00 +0000

And here I am sitting on a freezerful of kwanta, waiting for the right occasion.

By: Gyrofrog

Gyrofrog — Mon, 01 Oct 2012 03:15:00 +0000

And Libby’s Spreadables!

By: Steve Johnson

Steve Johnson — Mon, 01 Oct 2012 02:38:00 +0000

How about squid jerky? Available at your neighborhood Ranch 99 (in the west), or your neighborhood hole-in-the-wall orienteal grocery. Peppery and sweet! Yumm!

By: Boundegar

Boundegar — Mon, 01 Oct 2012 01:38:00 +0000

“Want some beef jerky? I’ve been jerkin’ it all day!”

By: Antinous / Moderator

Antinous / Moderator — Mon, 01 Oct 2012 01:03:00 +0000

30ish years ago at Indian Days in Sacramento, I had some (obviously homemade) jerky that was basically fatty salmon skin. It was mighty tasty, and I don’t even like salmon very much.

By: ldobe

ldobe — Sun, 30 Sep 2012 23:53:00 +0000

I like pemmican. Not as much as good jerky. And yes, it is VERY greasy. But well made pemmican isn’t overtly slimy to handle or anything.

And it’s GREAT hiking food, especially at altitude. You just have to be sure to eat your fruits and veggies too, because the fruit mixed into pemmican is mostly for sugar and taste, and not much fiber is added. If you eat too much, expect some really bad times at the cathole.

Other than that, pemmican is a very high energy content food, and will keep you going all day, and if you’re freezing out on a mountain it’s good for general body heat calories, because it’s so dense. It’s definitely not an everyday food unless you can burn off the massive calorie content.

By: ldobe

ldobe — Sun, 30 Sep 2012 23:45:00 +0000

I looked at the trademarking and logos, and yes, I’ve bought a couple of small packs of it at the convienience store a few times, and Old Trapper is very good jerky. Really expensive, but definitly justified by quality. I still end up getting Orberto, since I’m a cheap ass. I get venison and elk for free, twice a year y’know. And I go through it way too fast.

By: David Dadekian

David Dadekian — Sun, 30 Sep 2012 23:15:00 +0000

The Wall Street Journal has a thing for jerky. I say this based on the odd fact I was interviewed for a 2004 WSJ piece on jerky: http://online.wsj.com/article/SB107542433520816064.html

By: Snig

Snig — Sun, 30 Sep 2012 22:59:00 +0000

Alton Brown has a show on DIY jerky, didn’t look that hard.

By: Stooge

Stooge — Sun, 30 Sep 2012 22:48:00 +0000

…only if you can’t get your hands on some Culatello, obviously.

By: bkad

bkad — Sun, 30 Sep 2012 22:45:00 +0000

But also, if you are backpacking, all sorts of things become palatable, even Spam mixed with Kraft instant macaroni and cheese. Mmmm.

By: bkad

bkad — Sun, 30 Sep 2012 22:44:00 +0000

It certainly doesn’t sound appetizing to me — pure animal fat grosses me out; I even cut the fat off chicken and steak before I cook it – but I suspect that is largely culture/ individual upbringing. I love dairy fat after all (butter/cream/cheese), which people who aren’t from cow countries probably don’t appreciate as much as I do.

By: Jeremy Pickett

Jeremy Pickett — Sun, 30 Sep 2012 22:29:00 +0000

We should be friends.

By: Jeremy Pickett

Jeremy Pickett — Sun, 30 Sep 2012 22:23:00 +0000

Old trapper *is* the real deal, and it’s made in Forest Grove Oregon (half a state away from you). I make jerky as well, and that’s the one I buy if I don’t have home made. Oberto is–like I am sure you know–is a pale imitation.

<– no association with the brand, just love the stuff. And now I want some Montana elk jerky, damnit :)

By: Antinous / Moderator

Antinous / Moderator — Sun, 30 Sep 2012 22:04:00 +0000

Unless you happen to be like me and have low blood pressure, you should probably eat less salt. Apparently, 25 – 30% of Americans have high blood pressure.

By: SomeGuyNamedMark

SomeGuyNamedMark — Sun, 30 Sep 2012 22:01:00 +0000

I’ve always wondered if real pemmican was palatable as a backpacking food. The high levels of fat in it seem almost more of a survival food and I’d think it would be like eating old grease. Some people swear by it though.

One place I’ve seen selling the real stuff: http://www.grasslandbeef.com/Categories.bok?category=Grassland+Beef%3ABeef+Pemmican

By: SomeGuyNamedMark

SomeGuyNamedMark — Sun, 30 Sep 2012 21:57:00 +0000

Just don’t eat a lot of it. When I climbed Mt Rainier I over did it with the jerky and let’s just say I spent a lot of time in the outhouse.