I sometimes make beef jerky. It can be an excellent snack, but lacks fat and is therefore not a complete food, some supplemental fat is necessary. It can be made into pemmican, a complete food, by adding fat. The instructions are pretty simple, take lean (heavy fat marbling slows drying, and can lead to spoilage) meat, slice to about 1/8" thickness, and dry with heat at 104F (40C) max. This is very important any higher will cause the loss of nutrients, lower will not do the job quickly enough. Never use any salt or other additive, just clean, fresh lean raw meat. I have used a gas oven with a pilot light and the door left ajar, but you must check it empty with an accurate thermometer to be sure it is not too hot. If no pilot, such as in an electric oven, use an incandescent lamp, try different wattages to select the right size. Jerky is dry to crumble in about 8 hours. To make pemmican, powder the jerky and add an equal weight of, not hot (melted) tallow made from rendering beef suet. This is a greasy mass and is not really very palatable as is, but can be added to warm water to make a sort of soup. Jerky should be very dry and not leathery like the commercial junk- which means it is still too wet and will spoil. Pemmican can be kept for up to 30 years so long as it is kept sealed away from air. More information on jerky and pemmican can be found in either Fat of the Land or The US Army Arctic Survival manual 1944, by Stefansson.
I am sorry some respondents cannot seem to accept that I am not on any kind of agenda/promotion when I describe my experiences. I tell only what it is like, and I sometimes refer to things I have read. Perhaps it would be helpful for me to post a short list of pertinent articles I have collected from journals over the years. I will do that, so whomever is interested can go to the library and look them up, or subscribe to the online versions. They are mostly studies of metabolism and one very important one on the proposal of insulin as the prime cause of coronary artery disease.
The simple answer is embodied in the responses of those who have actually gone onto a zero carb regime and kept to it for long enough to become fully adapted. All the 'research' in the world is not going to change what is true and what is not- this is best determined right down at the coal face, by following the path and observing the results
The unfortunate fact is that much of the published research is badly flawed, the result of carefully selecting data (and falsifying data) and asking prepared questions so as to get a desired result- both due to incompetent training in school, and also for financial rewards. A large body of research, the sort which was used to support the low fat diet fiasco was funded by big agriculture. The important products of big ag are the mass produced, low labour cereal grains, oilseed and sugar, not animal products.
Meat and dairy are very labour intensive, and do not give a high profit return to the primary producers, the best profit is at the end of the line- at retail, the butcher does pretty well.. Thus, there is a high incentive to reduce animal fat, increase vegetable oil consumption and get people to eat grain and sugar. Similarly, the medical profession does not profit from healthy people, so there is no strong motive in the industry to support the truth.
Although many doctors are primarily motivated to help people, still, a good income is always important. The zero carb diet is perfect for diabetics, however that would cut out the need for constant supervision by a physician, and eliminate the need for a very profitable drug, insulin. The drug industry, well known for placing profit in front of any sense of proper conduct, funds a powerful lobby to the medical profession.
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the funny thing is i had quoted from this same post earlier, i guess i didnt really comprehend that part till i went looking at it again!! WOW!!!!! this is all so intriguing! 
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