Low carb pineapple jerky

[tmb]

Low carb cooking/curing has really got me interested in alternative foods .  So while at the store I came across something called mock steak.    It's very lean with almost no marbling

I remember the outstanding looking cubs of goodness muebe made......  http://www.letstalkbbq.com/index.php?topic=107.msg461#msg461

But issue would be the carbs from the marinade, so putting my thinking cap on I went with Smokin-Gun jerky marinade with Splenda cure #1, water mix pineapple mix and water 

Recipe is .....

4 oz Smokin-Gun marinade  (only needed enough for 1.5 lbs of meat)  if more you need to adjust recipe
1/4 tsp cure #1
1 tsp  lemon juice
1/4 cup water
1/4 cup Splenda
3/8    packet of pineapple water drink mix  (one packet is 3/4 tsp, i took 2/3 rds of that for the marinade)

trimmed meat into cubes

mixed recipe and placed in bag for an over night bath

Will place in Bradley Wed and dry, will post on how it turns out.

Not sure how much pineapple taste it will have so this is going to be fun to try something new and use something I never heard of using before

http://www.smokinggunjerky.com/categories/Marinade/  here is the marinade I used

 

[tmb]

Here are the nuggets in the Bradley for drying and will let y'all know how they turn out 

Really need to buy a Smokin-It smoker, would be a heck of a lot more reliable

But will the Smokers go to 150 and hold??

 

[tmb]

All done!  Little sweet, little salty and yes a little pineapple flavor.  Next time I will double the pineapple packets or find pineapple extract to use

The texture is a little chewy which I like better than crunchy jerky  ??? ???

Now not sure on carbs, I will try to see if I can figure them out.  But I believe there is not enough carbs to even measure

 

[Durangosmoker]

That's pretty creative. I, too, eat low carb, and most marinades have way too much sugar in them for me, although I have no idea how much gets absorbed into the meat when brining or marinating.