It's ground beef that's been seasoned and then rolled thinly into sheets & cut into strips before dehydrating. In the US, almost all store-bought jerky has tons of sugar in it. Mine contains no sugar, but allulose, which is extracted from tree sap, figs and/or kiwi. If you click on any flavor of jerky on my page below, you'll see the ingredients.

Buy Low Sugar Ground Meat Jerky Online – Ketolish.us

interesting, i've grown up knowing it as a savoury meaty flavour, not sweet. Would be interesting to try jerky

Sugar in jerky like this adds tenderness and keeps the meat from being too dry and crumbly, adding flexibility and chewiness. The purpose of the allulose in my recipe is to mimic those properties of sugar, but not affect blood glucose levels. Allulose does not affect the flavor very much or add sweetness (only with the BBQ flavor, but that's because I combine monk fruit with the allulose to make it sweet).

tried apricots?

Being diabetic, I don't consume fruit other than berries, on occasion. Dried fruits are even higher in sugar than normal fruit. So no, I wouldn't be using that. The whole reason I stared making my own jerky is because the stuff in the store has between 3/4 of a cup to 1 cup of sugar per package. And a package of jerky is typically 1 serving for most people, making it about 20-30 carbs. That's way too much sugar for me.