Jerky is a lean meat that has been trimmed from fat, cut into pieces, and then dried to prevent spoilage. Typically, this drying includes the addition of salt, to prevent bacteria from developing in meat before enough moisture has been removed. The word "jerky" comes from the word Quechua ch'arki which means "dry, salty meat". All that is needed to produce a basic "jerky" is a low temperature drying method, and a salt to inhibit bacterial growth.
Modern-made beef jerky is usually soaked in fried or liquid spices, and dried, dehydrated or smoked in low heat (usually below 70 ° C/160 ° F). Some producers grind fine meat products, mix the spices, and press the meat paste into flat forms before being dried.
The jerky produced from the above method will be a salty and/or savory snack. However, sometimes sweet or semi-sweet recipes are used, with sugar being the main ingredient in that variation. Jerky ready to eat and do not need additional preparation. This can be stored for months without cooling. When the ratio of protein to moisture content is correct, the resulting meat will be cured, or preserved.
There are many products on the market that are sold as beef jerky consisting of processed, chopped and shaped meat, instead of traditional meat slices, whole muscle meat. These products may contain more fat, but the water content, such as the whole muscle product, must satisfy the moisture to protein ratio of 0.75 to 1 in the US. Chemical preservatives can be used to prevent oxidative decay, but the moisture-to-protein ratio prevents microbial decay by low water activity. Some of the beef products are very high in sugar and therefore very sweet, unlike biltong, which rarely contain added sugar.
Video Jerky
Get started
Around the world, meat from domestic and wild animals is used to make jerky. Meat from pets including beef, pork, goat and goat or sheep. Wildlife including deer, kudu, springbok, kangaroos, and bison are also used. Recently, other animals such as turkeys, ostriches, salmon, crocodiles, crocodiles, tuna, emus, horses, camels, and earthworms have entered the market.
Most of the fat should be pruned before drying the meat, because the fat does not dry out, thus creating the potential of decomposition because the fat becomes rancid (modern vacuum packaging and chemical preservatives have served to help prevent this risk). Meat should be dried quickly, to limit bacterial growth during the critical period in which the meat is not yet dried. To do this, the meat is thinly sliced, or is pressed thin, in the case of ground meat. The piece of meat is dried at low temperatures, to avoid cooking it, or to dry it to the point where it is fragile.
In factories in the 2010s, large beef ovens were built using insulated panels. In this low temperature drying oven there are many heating and fan elements. The oven has a flue port to remove air containing moisture. The combination of fast moving air and low heat dries the meat to a desired moisture content within a few hours. The raw salted marinated jerky strips are placed on nylon-coated metal screen racks that have been sprayed with light vegetable oil to enable the meat to be removed easily. The screen tray is placed tightly in the layer on the rolling cart which is then inserted into the dryer oven.
Some additional forms of chemical preservatives, such as sodium nitrite, are often used in conjunction with the historical saline drying procedure to prepare beef jerky. Smoking is the most traditional method, because it retains, flavor, and dries meat simultaneously. Salting is the most commonly used method today, as both provide spices to enhance flavor and keep meat. While some methods involve applying herbs with marinade ingredients, this can increase the drying time by adding moisture to the meat.
Maps Jerky
Packaging
Once the jerky is dried with appropriate moisture content to prevent spoilage, it is cooled, then packed in a plastic bag (often closed again), either nitrogen gas flushed or emptied packed. To prevent fat oxidation, closed packets often contain small pockets of oxygen absorber. These small packets are filled with iron particles that react with oxygen, removing oxygen from the sealed beef jerky packet, and from the open and sealed package.
Due to the required fat and moisture content, jerky has a high protein. A total of 30 g (about 1 oz) portion of lean meats, for example, contains about 7 g of protein. By removing 15 g of water from meat, the protein ratio doubled to nearly 15 g protein per 30 g servings. In some low-moisture varieties, a portion of 30g will contain 21g of protein, and only one g of fat. The price per unit of this type of beef jerky is higher than the less dry form, because it requires 90 g of 99% lean meat to produce 30 beef jerky.
Fresh unsweetened jerky, whole muscle meat has been available in specialty stores in Hong Kong since at least the 1970s. This product is purchased with kilograms, and customers choose from 10 to 20 types of meat used to make the product. Some are sold in strands instead of slices. Macau has opened many specialty stores as well, many of which are franchised stores from Hong Kong. Compared to the sealed version of the packet, unpacked jerky has a relatively short shelf life.
This type of jerky is also becoming very popular in stores in the United States with the name "slab" jerky; usually sold in plexiglass containers.
Rule
Most countries have regulations relating to the production of dried meat products. There are strict requirements to ensure the production of beef jerky is safe and healthy. The factory is required to have an inspector and sanitation plan. In the United States, the US Department of Agriculture (USDA) is responsible for the oversight. To comply with USDA regulations, poultry jerky should be heated to 160 Â ° F internal temperature for uncooked birds or 155 Â ° F for preserved poultry to be considered safe Many European Union countries currently prohibit the import of meat products, including jerky, without additions and extensive customs documentation, and further inspection.
Availability
Traditional jerky, made from slices, whole muscle meat, is available in the United States and Canada in a variety of meats, brands and qualities, both packaged and unpacked. These products are available at virtually every department store, gas station, supermarket, and various shops in these countries, where there is a long history of jerky as a food of the pioneers. A cheaper similar product is made with finely ground meat, mixed with flavor, then the pulp is processed into thin, dry pieces. Finished goods can be labeled as jerky, but with "ground and formed" qualifications. These products are widely available in general interest stores, such as supermarkets and department stores. Also popular is dried shredded jerky (yarn meat) sold in containers resembling tobacco or sauce. Beef jerky made in traditional style is also a staple of ubiquitous farmers markets in rural areas throughout North America.
In addition to being common in the United States and Canada, jerky is also gaining popularity in supermarkets, department stores and online retailers. In Australia, New Zealand and the UK, dendeng products are available and become more common. They were brought in by some large supermarkets, and now also small shops. In China, in addition to the more traditional forms of jerky, there are also similar products that are usually made from pork called pork chips. Similar products are quite popular in Rome, Italy, and inland: it's called coppiette and was originally made with horse or donkey meat, but is now commonly made with pork. Coppiette flavored with red chili and fennel seeds. Coppiette is usually eaten while drinking wine (mostly white) in Roman osterie.
In Tamil Nadu, India this dish is known as an uppu kandam which is part of an authentic non vegetarian cuisine. In Ethiopia, jerky is called qwant'a . In addition to salt, it is seasoned with black pepper and berbere or wait. Similar products, biltong, common in South African cuisine; However, it is very different in the process of production and taste. In Hausa cuisine, kilishi is a form of dried meat, similar to jerky, which is greatly flavored with chili.
Beef jerky (or a product that is closely related to it) is usually included in military field rations. This is of great interest to the military because of its light weight, high nutritional level, long shelf life and unabated feeding abilities. Since 1996, jerky has been selected by astronauts as space food multiple times for space flight because of its light weight and high nutritional levels.
Nutrition
A typical 30 g of jerky dose contains 10-15 g protein, 1 g fat, and 0-3 g carbohydrates, although some jerky can contain more than 65% protein content. Since traditional jerky recipes use basic salt medications, sodium can be a concern for some people. A serving of 30 jerky can contain more than 600 mg of sodium, which will be about 30% of the recommended USRDA.
See also
References
External links
- Commercial Item Description (CID): Curing Meat Curing US Department of Agriculture Specifications
- US. Ministry of Agriculture: Fact sheets of food safety and jerky
Source of the article : Wikipedia
0 Comments