Jerky
Jerky is lean trimmed meat cut into strips and dehydrated to prevent
Modern manufactured jerky is often
with low heat (usually under 70 °C/160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar.Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product.
Many products which are sold as jerky consist of highly processed, chopped and formed meat rather than traditional sliced whole-muscle meat.[citation needed] These products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-to protein ratio in the US.[4][full citation needed]
Preparation
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Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes
Most
In industrial settings, large low-temperature drying ovens with many heater elements and fans make use of exhaust ports to remove the moisture-laden air. The combination of fast-moving air and low heat dries the meat to the desired moisture content within a few hours. 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. The screen trays are placed closely in layers on rolling carts which are then put in the drying oven.
Chemical preservatives, such as
Packaging
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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. To prevent the oxidation of the fat, the sealed packages often contain small pouches of
Because of the necessary low fat and moisture content, jerky is high in protein. A 30 g (about 1 oz) portion of lean meat, for example, contains about 7 g of protein. By removing 15 g of water from the meat, the protein ratio is doubled to nearly 15 g of protein per 30 g portion. In some low moisture varieties, a 30 g serving will contain 21 g of protein, and only one g of fat. The price per unit weight of this type of jerky is higher than less-dried forms, as it takes 90 g of 99% lean meat to generate 30 g of jerky.
Unpackaged fresh jerky made from sliced, whole muscle meat has been available in specialty stores in
This type of jerky has also become very popular in convenience stores in the United States under the name "slab" jerky; it is usually sold in plexiglass containers.
Regulation
Most nations have regulations pertaining to the production of dried meat products. There are strict requirements to ensure safe and wholesome production of jerky products. Factories are required to have inspectors and sanitation plans. In the United States, the U.S. Department of Agriculture (
Nutrition
A typical 30 g portion of fresh jerky contains 10–15 g of protein, 1 g of fat, and 0–3 g of carbohydrates, although some beef jerky can have a protein content above 65%.[10] Since traditional jerky recipes use a basic salt cure, sodium can be a concern for some people. A 30 g serving of jerky could contain more than 600 mg of sodium, which would be about 30% of the recommended USRDA.
Ch'arki
Ch'arki (
The manufacture of charqui principally consists of salting and sun-drying. In some regions, such as in Puno, the meat is sliced before drying; in others, like Cusco, the meat is dried from whole bone-in carcass pieces, known as 'charqui completo'.[11]
It was industrialized in charqueadas (in Brazil) or saladeros (in Argentina and Uruguay). In the United States ch'arki was Anglicised as jerky.[12][13]
When encountered by the
See also
- Bakkwa – Salty-sweet dried meat product
- Biltong – Form of dried, cured meat from southern Africa
- Borts – Mongolian air-dried meat
- Carne seca – Mexican dried beef
- Cecina – Salted and dried or cured meat
- Dendeng – Indonesian spicy meat dish
- Kilishi – Hausa dish of spiced dried beef, chicken, mutton or goat meat
- Mojama – Andalusian cured tuna delicacy
- Pastirma – Spiced dried beef
- Pemmican – Food mix with long shelf life, sometimes used as survival food
- Salt pork – Salt-cured pork usually made from pork belly
- Sukuti – Dried meat product from the Himalayas
References
- ^ a b Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary)
- ^ "Globe trotting: Ecuador". Taipei Times. 15 July 2006. Retrieved 6 February 2015.
- ^ "Feet in the Trough: Cured Meat". The Economist. 2006-12-19. Retrieved 2007-12-19.
- ^ USDA Food Standards and Labeling Policy Book, p. 83.
- ISBN 1-55788-050-6.
- ^ Waters, Theopolis. "Slumping U.S. meat prices help feed appetite for jerky". U.S. Retrieved 2018-09-18.
- ISBN 978-1-5107-1183-9.
- ^ https://www.fsis.usda.gov/wps/wcm/connect/67432999-95e4-4360-a9c9-ddd63276631a/Seminar_Jerky_Guidelines.pdf?MOD=AJPERES [bare URL PDF]
- ^ For example The UK department for food and agriculture and food ban all meat imports for personal consumption from the USA. Their data can be searched:Defra search
- ^ "Billy Franks Beef Jerky - Roast Beef and Mustard (40g)". MeatSnacker. Archived from the original on 12 September 2017. Retrieved 30 March 2015.
- ^ .
- ^ "CHARQUI". Etimologías de Chile - Diccionario que explica el origen de las palabras. Retrieved Aug 27, 2020.
- ^ "Archived copy" (PDF). Archived from the original (PDF) on 2010-07-01. Retrieved 2012-03-29.
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: CS1 maint: archived copy as title (link)
External links
- Commercial Item Description (CID): Cured Meat Snacks Archived 2008-10-07 at the Wayback Machine U.S. Dept. of Agriculture specification
- U.S. Dept. of Agriculture: Jerky and food safety fact sheet