Jerky and Dried Meats
Whether you're a die-hard fan of jerky or just looking to add some variety to your snacking routine, a variety of lean meats are delicious snacks that can make for an excellent snack. Here, we'll discuss the different types of beef jerky and the benefits of these snacks. Learn the differences between beef jerky and Biltong, as well as other lean meats.
The roots of beef jerky date back to ancient Inca tribes. These people coined the words "ch'arki" and "jerky" to describe dried meat, and they probably made these tasty treats in the 1500s. Western Europeans later discovered the tasty and nutritious snack, and beef jerky quickly became popular in the early 1800s. This dried meat is naturally low in fat and has zero sugar or nitrates.
To produce jerky, beef is processed either from the whole muscle or from ground beef. Before processing, the meat must be removed from bones and connective tissue, and any excess fat or oil must be removed. Large centrifuges separate the fat and liquid particles from the meat. Filtration and pressing are other methods for removing fat. Once the meat has been prepared, it is ready for drying.
Dried meats are also called jerky, and are made from beef, chicken, lamb, and other types of meat. This type of dried meat is rich in proteins and sodium, but is relatively low in fat and calories. It's also a great snack, and can even be used as an emergency supply. But how do you make beef jerky? Here's how:
Biltong is a traditional South African snack, traditionally made from beef. Today, you can also find grass-fed, free-range, and organic versions. As biltong production grows, so do the variations in flavor profiles. Other common ingredients include brown sugar, garlic powder, onion powder, chili peppers, and other spices. Although most commercial biltong is made from beef, there are other meats such as ostrich that are used to create the flavorful dried meat.
The traditional method for making biltong involves hanging thick slices of meat outside in cold weather. The process of air drying the meat has many benefits, not the least of which is a higher degree of food safety. In addition to allowing the meat to naturally dry, the dry air also prevents bacteria and mold growth. Traditional makers of biltong also add herbs and spices, but these ingredients dilute the flavor and mask the star.
The curing process for biltong starts with brining the meat, using vinegar to inhibit the growth of Clostridium botulinum bacteria. Then, the meat is coated in a mix of salt and spices. It is then air dried for up to a week. It is then sliced against the grain and cooked to perfection. Among the ingredients in biltong, saltpeter is a crucial ingredient.
If you're looking for a portable snack, Charque jerky and dried meats are an excellent choice. Dried meats are low in fat and high in nutrients, and they can be kept for a long time without refrigeration. The dry meats are also a handy food for backpackers and hikers. As the oldest food preservation method, drying dates back to at least 2500 B.C. Both canning and freezing were only developed in the twentieth century. They have many advantages, but none are quite as good as drying meat.
The word "jerky" has an interesting origin. It comes from the Quechua word "charqui." It literally means "to pull into long strips."
In South America, charqui is made from beef or llama meat, and is often eaten with soup. The traditional method used salt to preserve meat for a long time, and is now an industrial process. Traditionally, charqui was supplied to inns along the Inca road system, which is still used today. The meat is then dried in the sun and is often eaten as jerky.
Jerky is a popular snack among Americans. It is made from lean meat and trimmed of fat, and then dried in a low-temperature environment. The process of drying jerky has a long shelf life, and can be stored without refrigeration for months. Its protein to moisture ratio must be right for a longer shelf life. And jerky can be found in convenience stores, supermarkets, and rank shops.
Other lean meats
Dried meat is an ancient form of preservation, but it is not just used for making jerky. Many cultures around the world have dried meat products, with names and forms varying widely. In the United States, dried beef is popularly known as jerky, while American Indians refer to the product as pemmican and grind the meat with fat before eating it. In South Africa, dried beef is called biltong. In France, dried meat is known as grisons and is usually smoothed out with hot cheese before eating.
Other lean meats besides jerkey and dried chicken are emu meat, which is a closely related relative of the ostrich. Emu meat is highly nutritious, but it can be expensive and hard to raise. In contrast, sandwich meats, which are highly processed, are not necessarily lean. Often, processed meats are high in sodium and fat and lack the same amount of protein as fresh meat.
Aside from beef and turkey, other lean meats besides jerky and dried foods include venison, elk, salmon, and turkey. They are a great source of protein and omega-3 fatty acids, as well as iron and energy-boosting vitamin B12.
There are several methods of applying the curing solution for jerky and dried meats. Most of these methods involve injecting the curing solution into the meat by using a needle. Another method involves placing the meat in a steel tumbling device and mixing it with the curing solution. This method results in the formation of a paste-like substance that has undesirable properties. If you plan to use this method, it is important to thoroughly wash the meat.
One of the main ingredients of a curing solution is salt. Sodium nitrite is commonly used and may also be found in other forms. Both forms are effective at fixing the colour of the meat and providing a longer shelf-life. Nitrite is also a powerful antioxidant that prevents bacterial growth and protects against spoilage during storage. Common curing salts include "Tender Quick," "Speed Cure," "Prague Powder," and "Instacure." You can find these ingredients in most grocery stores and sporting goods stores.
One way to speed up the curing process is to inject the cure into the meat. It is not necessary to remove the meat from the cure before it dries, but it can increase the curing time by a significant amount. It takes about five days per inch to cure a piece of meat. This process is also ideal for jerky made from pork and hams. And if you are not the most patient person, you can buy pre-cut jerky.
There are two main methods for drying and preserving meat. The oven method is very straightforward. Before starting the drying process, make sure that the oven door is propped open. Place a large utensil or wadded aluminum foil on top of the oven door to hold the door open while the meat is drying. After the jerky is finished, it can be stored for up to one week at room temperature.
The first step is cooking the meats before drying. Precooking kills harmful bacteria and reduces the drying time. It also tenderizes the meat. This process is not suitable for people with compromised immune systems, pregnant women, and older people. You may also want to avoid marinating meats with marinades. Those high-risk groups should avoid consuming dried meats without precooking.
The second step is baking the strips. You can bake meat strips in an oven if you are using a baking sheet. The interior temperature should be 160 degrees Fahrenheit, but this can vary depending on the type of meat. You can add marinade to the strips or use your own mixture. After that, place the strips on the racks and bake until they are completely dry. Then, let them cool and enjoy!
Next, you should condition the jerky before storing it. Once conditioned, jerky should be stored in a dark room for about two to four days. Shake the containers every day. After this, pack the dried jerky in air-tight containers. After they have completely dried, the jerky should be packed. This way, it won't spoil. If you don't plan to eat it right away, you should place them in an air-tight jar or container.