Protein, sodium, sugar and calories vary between jerky recipes and brands. Use the figures below as comparisons, and check the label for the product you actually eat.
The tables are reference figures, not a measurement of your batch. Drying concentrates the ingredients, and brands vary in added fat, sugar and salt. Compare the same serving weight when reading labels.
What’s in an ounce, by meat
Per 1 oz (28 g), the standard serving. Beef and venison are USDA composites; turkey is the range across commercial products.
| Meat | Calories | Protein | Fat | Carbs | Sodium |
|---|---|---|---|---|---|
| Beef jerky | ~115 | 9.3 g | 7.2 g | 3.1 g | ~500 mg |
| Turkey jerky | 60–90 | 6–13 g | 0–1 g | 3–10 g | 270–490 mg |
| Venison jerky | ~111 | 9.0 g | 6.3 g | 4.1 g | ~829 mg |
Sources: USDA FoodData Central (beef FDC 2705860 / 167536; venison FDC 2705915) and USDA Branded turkey-jerky entries. Commercial products vary widely; always read the label on a specific bag.
Compare protein and sodium for the portion you eat.
Vitamins and minerals
Jerky also contains minerals and B vitamins. These are approximate values from the listed beef reference:
| Nutrient | Amount | %DV | What it does |
|---|---|---|---|
| Zinc | 2.3 mg | ~21% | Immune function and taste; beef is one of the better dietary sources. |
| Vitamin B12 | 0.3 µg | ~12% | Nerve and blood-cell health; found almost only in animal foods. |
| Phosphorus | 114 mg | ~9% | Bone and energy metabolism. |
| Iron | 1.5 mg | ~8% | Heme iron from red meat, absorbed more readily than plant iron. |
Values from the USDA beef-jerky composite; %DV against FDA adult Daily Values. Turkey and venison differ, game meat, for instance, tends to be iron-rich.
Adjusting salt and sugar at home
Making jerky at home lets you choose ingredients, but it does not automatically make the result lower in sodium or sugar. Sauces contribute both. Keep any changes consistent with a tested recipe’s requirements.
Control the salt yourself
The marinade calculator scales the listed ingredients. It does not calculate the final nutrition or all the sodium contributed by sauces.
Open the Marinade CalculatorJerky for keto, high-protein and the trail
Check protein, carbohydrates and serving size on the actual package. For hiking, choose a product labeled for the storage conditions you’ll have rather than assuming all homemade jerky can go unrefrigerated.
Salt, portions and dietary needs
Sodium and serving size are worth checking if you eat jerky regularly. If you have dietary restrictions, use the product label and advice from your clinician or dietitian. Do not remove required curing ingredients from a recipe simply to change its nutrition.