I make sugar free jerky, and it is better or about the same as store bought jerky. It's about 20 minutes of total work for roughly two pounds, spread out over 8-12 hours of marinating and drying.
So the question is why it's hard to get even moderately low amounts of sugar, say <20% of calories from added sugar.
So the question is why it's hard to get even moderately low amounts of sugar, say <20% of calories from added sugar.