The strips of meat are dried at low temperatures, to avoid cooking it, or overdrying it to the point where it is brittle. Some are sold in strands instead of slices. Initial meat preparation 1 Jerky can be prepared from either whole muscle or ground beef.
This is typically done in a large tank equipped with mixing blades. In the United States, the U. A typical curing solution is Process of beef jerky of water and salt plus sodium nitrite. The curing solution is mixed with a brine, which is an aqueous solution of seasonings, spices, salt, sugars, and phosphates.
The cure solution also has an antimicrobial effect, which prevents the growth of harmful bacteria. It is also responsible for the final color of the product. Unpackaged fresh jerky made from sliced, whole muscle meat has been available in specialty stores in Hong Kong at least since the s.
Sodium phosphates may also be used. The solution is heated as required until it is ready to be used. Because of the necessary low fat and moisture content, jerky is high in protein.
The curing solution is used to provide a better taste and a longer shelf life for the beef jerky. To further boost the image of meat jerky as a healthy snack, manufacturers will attempt to find ways of reducing the salt content of the final product.
In most cases, it requires over five pounds of meat to produce one pound of jerky. If beef is more than one inch thick, slice Process of beef jerky to create equal thickness.
Packaging[ edit ] Raw meat before dehydration into jerky After the jerky is dried to the proper moisture content to prevent spoilage, it is cooled, then packaged in often resealable plastic bags, either nitrogen gas flushed or vacuumed packed.
Since some of the materials are not water soluble, it is often necessary to mix before use. The salt has a dehydrating effect on the meat.
Recently, manufacturers have introduced a resealable type package. When the Spanish encountered this method of meat preservation, they adopted it and made it available to the rest of the world. Incorporate beef into ingredients to cover. The primary starting material for making jerky is the meat.
The meat can then be dipped in the curing solution. It was made by adding salt to strips of muscle tissue from game animals such as deer, buffalo, and elk, and allowing them to dry in the sun or over fires for extended periods of time.
The combination of fast-moving air and low heat dries the meat to the desired moisture content within a few hours. Wild animals including deerkuduspringbokkangarooand bison are also used. The raw, marinated jerky strips are placed on racks of nylon-coated metal screens which have been sprayed with a light vegetable oil to allow the meat to be removed easily.
Other processes may include water separation and the removal of any metals via magnets. This material gives the meat a smoke cooked taste without requiring smoke during cooking. Although it may be praised as a good source of protein, it may not be the healthiest snack to reach for.
It may then be put on a metal screen and shaken to remove unwanted material. The cured meat is cut, spread out on trays, and dried into a jerky. Compared to the sealed packaged versions, unpackaged jerky has a relatively short shelf life.
The Manufacturing Process While many different techniques can be used to make jerky, each have the primary steps of preparing the meat, soaking it in a curing solution, and cooking it until it is dried. In both cases, the meat is first treated to remove the bones and connective tissue, then the fat is removed.
If anyone makes this before I do. In addition to being common in the United States and Canada, jerky is also gaining popularity in supermarkets, convenience stores and online retailers.
Micronutrient Content Each serving of beef jerky contains 11 percent of the DV for phosphorus, 15 percent of the DV for zinc and 24 percent of the DV for sodium, as well as small amounts of many other vitamins and minerals.
Once finished, Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool. The high sodium content of beef jerky may contribute to an increased risk of high blood pressure and heart disease, especially if you also consume a lot of other high-sodium foods.
Pork is another meat that is made into jerky.Feb 21, · RV will be in "travel mode" much of April. So I am starting to get prepped for the trip, along will filling freezers will ready made meals, I also want some quick protein snacks.
For myself, I am going to do some of Bear's snack sticks. But momma likes Teriyaki Beef Jerky, she likes the Old Trapper. Beef jerky is a type of snack food that is made by marinating beef in a curing solution and drying it. Meat treated in this way has a long shelf life and a unique flavor.
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed.
Beef Jerky Processing. The information presented here is a result of a collaborative effort by USDA FSIS, Utah State University and New Mexico State University.
Quick Guide on Processing Jerky The Compliance Guideline for Meat and Poultry Jerky lists seven (7) processing steps in The process should be monitored using wet and dry bulb For beef jerky, Escherichia coli OH7 may also be a hazard reasonably likely to occur.
In recent years, several jerky. For jerky to be safe, it should be heated to °F for beef and °F for turkey or chicken jerky BEFORE you dry your strips. Heating the jerky after dehydrating might not kill all bacteria due to it becoming more heat resistant during the drying process.Download