Beaver jerky
Beaver jerky is a lean, dried meat snack made from the hindquarters or tail of beaver, typically marinated in a blend of spices and then dehydrated. It is a traditional food among Indigenous peoples of North America and is also enjoyed by modern hunters and foragers.
🍽️ Nutrition at a glance
This jerky is an extremely high-protein, low-carbohydrate food with a moderate amount of fat. A typical serving provides a significant dose of iron, zinc, and B vitamins, with a calorie range of approximately 100-150 kcal per ounce (28g).
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 22 g |
| Carbs | 1 g |
| Fat | 3 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 480 mg |
| Iron | 2.5 mg |
| Zinc | 4.0 mg |
| Niacin (B3) | 5.0 mg |
| Vitamin B12 | 1.2 mcg |
| Phosphorus | 180 mg |
| Potassium | 300 mg |
| Selenium | 15 mcg |
Per 1 ounce (28 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a sustainable use of a natural resource in many northern communities and is considered a survival food due to its long shelf life and dense nutrient profile. Nutritionally, beaver meat is notably rich in omega-3 fatty acids compared to other game meats.
