Moose Jerky

Recipe used with permission from the Aboriginal Nutrition Network and Dietitians of Canada. The original recipe has been modified slightly to make it renal friendly.

While jerky is not normally considered a renal friendly choice, this homemade version is lower in sodium than store bought varieties (although still relatively high), and it doesn’t contain the phosphate additives typically found in pre-packaged jerky. It is an excellent source of protein and can be carefully included in a kidney diet. 

Moose Jerky

Ingredients

  • 3 lbs. rump moose meat
  • ¼ cup reduced sodium soya sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp pepper
  • 2 tsp hickory liquid smoke

Directions

  1. Slice Moose roast into ½ inch thick slices and trim fat from the edges.
  2. In a large bowl combine reduced sodium soya sauce, garlic powder, onion powder, pepper and hickory liquid smoke and toll until all the meat is coated in the marinade.
  3. Marinade in refrigerator for a minimum of 6 hours, or overnight.
  4. Preheat over to 200 degrees F.
  5. Cover 1 large pan with foil and spread strips of moose on the pan. Bake for 2 hours.
  6. Turn off the heat after baking time and let the jerky cool completely in the oven.

Moose is a lean protein rich in iron. Iron is a mineral responsible for carrying oxygen to all parts of the body. Pair iron rich foods like moose with Vitamin C containing foods like strawberries, broccoli, and tomatoes, to improve iron absorption.

Nutrient Analysis

Calories: 68 g

Protein: 14 g

Carbohydrates: .7 g

Total Fat: 0.9 g

Sodium: 201.2 mg

Phosphorus: 102.61 mg

Potassium: 198.16 mg

Renal Diet Nutrient Analysis

Servings per recipe: 22

Serving size: 62 g