Beef jerky is a pretty nutritious snack, but you should check individual labels when making a purchase if that’s a concern to you. The main nutritional factors of interest in jerky are fat and protein. Typical beef jerky contains about 60 percent fat, 40 percent protein. Other meats can be used to make jerky, too, and some have less fat. Bison jerky is about 43 percent fat, 57 percent protein. For fish jerky, trout runs about 40 percent fat, 60 percent protein; and salmon averages 52 percent fat, 48 percent protein. Turkey jerky, which some companies make taste about like beef jerky, runs 50 percent fat, 50 percent protein. Most companies that make low-fat jerky will mention that fact prominently on the packaging.