Why does trump want to let ppl on food stamps get jerkey, spray cheese and queso dip

It appears the reason is for the tRump tyrant in the White House and felonious criminal against humanity wants to plunder and pillage as much taxpayer money for himself and his criminal family as possible as another gluttonous demagogue and menace on the world to deal with.
 
I make my own & I have never added sugar, although I have used some marinade that had some, teriyaki sauce..

Don't use salt.. I use London Broil.
 
Dirt McGirt said:
But it's not the cornerstone of a meal. And jerky is relatively expensive when you compare the per ounce cost to something like beef round. SNAP approved foods should be the same as WIC approved foods. The nutritional bang for your buck would be much higher.
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When beef is made into jerky, it typically loses 1/2 to 2/3 of its weight during the dehydration process. The weight loss is from water weight, which does not diminish its nutritional value. When comparing the cost per ounce, you need to factor for the mass loss from dehydration.
 
Stretch said:
I agree, it's more expensive per ounce. I'm just thinking about how it's a good alternative to the little package of Oreos and other sweets on those convenience store displays.
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The liberals "cost per ounce" argument doesn't hold water (pun intended). Half to 2/3 the weight of "fresh beef" is water, which gets removed when beef is made into jerky. Their "cost per ounce" argument is a red herring.
 
Sirthinksalot said:
The liberals "cost per ounce" argument doesn't hold water (pun intended). Half to 2/3 the weight of "fresh beef" is water, which gets removed when beef is made into jerky. Their "cost per ounce" argument is a red herring.
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What does that matter?? You have to pay the price, usually over $10 a pound for the cheap stuff...

How do you make your jerky?? Marinade??
 
Stretch said:
The best, most inexpensive way of having jerky is to dehydrate it yourself. There are a few good dehydrators found at places like Walmart for under $40.
Buy your own beef cuts and dry them without any salt and/or additives. It doesn't go bad and there's about 12 grams/protein per ounce. Even 1oz per day
is better than 0 or buying that pack of sugary cookies.
I'm not talking here about outlining what an entire dietary menu should be for anyone.....just a better alternative for a snack.
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I have a dehydrator and have just about dried every kind of meat there is now.

My favorite so far is BACON! I'll buy it by the slab at a meat market, have it sliced thick, trim most of the fat away, and dry it.

It's great with pancakes or waffles and eggs- or just as a snack!
 
Adolf_Twitler said:
I have a dehydrator and have just about dried every kind of meat there is now.

My favorite so far is BACON! I'll buy it by the slab at a meat market, have it sliced thick, trim most of the fat away, and dry it.

It's great with pancakes or waffles and eggs- or just as a snack!
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Do your use a rub or anything on it?? Since it is almost all fat, about how much you leave on?? I guess you can put the clipped fat to good use..:)
 
Bill said:
What does that matter?? You have to pay the price, usually over $10 a pound for the cheap stuff...

How do you make your jerky?? Marinade??
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I don't make my own at present. It's very significantly cheaper when you buy it from your local butcher. Too bad some inner city populace's buying habits make butcher's shops economically non viable in particular areas. :dunno:
 
Bill said:
Do your use a rub or anything on it?? Since it is almost all fat, about how much you leave on?? I guess you can put the clipped fat to good use..:)
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Randolphs meat market here in Dallas sells Nitrates free naturally smoked bacon by the slab.

Some people dry it with a Brown sugar Honey, and Black pepper coating, however I don't even mess with that, and mine turns out great and tastes more natural.

Yes, there is a whole lot of Bacon fat on a slab of bacon. And it needs to be trimmed off as it can go rancid. Sort of learned that the hard way.

You can do the whole thing in a convection oven. I prefer the oven even though I have a food dehydrator that I use for drying fruits.
 
Sirthinksalot said:
I don't make my own at present. It's very significantly cheaper when you buy it from your local butcher. Too bad some inner city populace's buying habits make butcher's shops economically non viable in particular areas. :dunno:
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Most grocery stores w/ a meat dept will slice it for free.:) I have my own slicer & will stock up when london broil goes on sale(little fat)..

Yes, it is difficult to operate in a food desert...

I do think, as someone brought up, food education should be encouraged...
 
Adolf_Twitler said:
Randolphs meat market here in Dallas sells Nitrates free naturally smoked bacon by the slab.

Some people dry it with a Brown sugar Honey, and Black pepper coating, however I don't even mess with that, and mine turns out great and tastes more natural.

Yes, there is a whole lot of Bacon fat on a slab of bacon. And it needs to be trimmed off as it can go rancid. Sort of learned that the hard way.

You can do the whole thing in a convection oven. I prefer the oven even though I have a food dehydrator that I use for drying fruits.
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Interesting, never thought of using a convection oven.... How does it come out?? Like a dehydrator?? Time about the same??

I would guess it is similar to prosciutto or pancetta?? If you have a lot of fat (which I dunno how that tastes) you can store covered in refrig & it will last much longer & won't go rancid..
 
One of saddest things I ever heard a mom say to a reporter doing a story from one of 'those' neighborhoods. "I could walk down a street here and find a gun faster than I could find I fresh tomato."
 
Centerleftfl said:
One of saddest things I ever heard a mom say to a reporter doing a story from one of 'those' neighborhoods. "I could walk down a street here and find a gun faster than I could find I fresh tomato."
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She's not looking very hard then....for the tomato....
 
Dirt McGirt said:
But it's not the cornerstone of a meal. And jerky is relatively expensive when you compare the per ounce cost to something like beef round. SNAP approved foods should be the same as WIC approved foods. The nutritional bang for your buck would be much higher.
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There shouldn't even be a SNAP or WIC program. That is a State issue not a Federal one.
 
Dirt McGirt said:
That's true. The beef industry is destroying the ozone and sending us into a rapid spiral toward the apocalypse.
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