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Lessons Learned About Meats

Making Beef Jerky

Beef meat that has been prepared in such a way that all the fat is trimmed then cut into pieces which are later dried so as remove moisture and prevent it from spoiling is referred to as beef jerky. Before drying the lean meat slices salt is added so as to stop the growth of microorganisms such as bacteria on the meat. Once salt has been added on the meat slices, they are dried at low temperature for long period to attain the required moisture content. There are modern methods used in making beef jerky which involve marinating the beef slices where they are soaked in a seasoned liquid or a spice rub. It is then dried or can also be smoked to remove water with the use of low-temperature heat. The final product that is achieved is usually ready to eat without need of any further preparation and it usually has a salty taste. Chemical preservatives can be added when storing for longer periods although it is not necessary as the low moisture content reduces growth of microorganisms that can cause spoilage.

Gourmet beef jerky is seasoned with marinade of high-quality ingredients which usually have a special presentation and are of high sophistication in some delicious blend of savory spices and also follow unique recipes. Gourmet beef jerky is prepared by first removing all the fat on the beef since the fat does not dry and once it’s not dry, it provides a breeding ground for bacterial microorganisms which spoil the beef jerky. It is recommended to dry the gourmet beef jerky immediately so as to avoid any chances of bacterial growth and the low temperatures used to dry the meat prevents it from cooking as well as over drying which makes meat brittle hence making it easy to break. Ovens are the material used in drying and have low temperatures where the low temperature coupled with fast-moving air increases the drying rate to just a few hours to the desired moisture content. Gourmet beef jerky slices which have been salted dries fast than the those that have been seasoned with marinade since the marinade adds more moisture to the beef slices.

Once the gourmet beef jerky have been dried to the right moisture and cooled, they a packed in plastic bags that have been flushed with nitrogen gas or else the packs can be vacuumed to remove oxygen. Preventing oxidation of fat in the gourmet beef jerky packets can be done by packing oxygen absorbers with them. The nutrition content of gourmet beef jerky is usually made up of high protein with minimum carbohydrate content due to the low fat and moisture content available. Gourmet beef jerky neither have gluten nor nitrites as natural preservatives are used in the preservation. A sticky and sweet goodness of gourmet beef jerky is there since sugar is a major ingredient in their making.

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