jerky |
english |
Difino
| • | The word jerky comes from the Quechua term ch'arki, meaning dried meat. When discovered by the Spanish, llama jerky was being used by the Inca empire to store meat in tambo (inns) along the Inca road system so that travelers could eat meat when between cities. The Inca used a freeze drying process that took advantage of both the cold dry mountain air and strong sun in their homeland. The meat used was from the llama, a camelid also used as a pack animal. Throughout human history and cultures, drying meat was, and still is, a common method of preserving it. By drying sliced meat in the sun and wind, next to a smokey fire, insects were prevented from laying their eggs in the raw meat. Modern beef jerky is essentially beef that has been cut into strips with the fat trimmed off, then marinated, and dried with low heat, usually under 160°F (70°C). The result is a strip of rather salty or semi-sweet beef snack that can be stored for long periods of time without refrigeration, similar to pemmican and biltong. Traditional beef jerky, made from sliced meat, is readily available in the USA in specialty stores and websites, as are similar, less expensive products made from processed and formed meat. Jerky is also becoming available in supermarkets, convenient stores and pubs of several European countries, with one popular brand coming from a factory based in Estonia. Recently, turkey, ostrich, and other meats have been employed. Whatever the meat, most of the fat must be trimmed off because it does not dry and can cause the whole concoction to become rancid. Typically, jerky has less than 3 percent fat content. Modern vacuum packing and chemical preservatives can alleviate this concern somewhat. Due to the low fat and moisture content of jerky, it is extremely high in protein. In some low moisture varieties, a 30 gram serving will contain 21 grams of protein, and only one gram of fat. Sodium can be a concern, however, as the same 30 gram serving contained 515 milligrams of sodium, 21% of the USRDA. Less expensive varieties have a higher fat and water content, and generally have around 15 grams of protein per 30 gram serving. [wikipedia: jerky (food)] |
drying_and_dehydrating:cooking
| Beef Jerky Recipe | ||
| a detailed recipe and instructions for making jerky in the oven. | ||
| Just Jerky Recipes | ||
| beef, turkey, tofu, venison, plus a variety of marinades. | ||
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