Getting To The Point – Meats

How Beef Jerky is Produced

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. Salt has to be added to the lean meat when making beef jerky so as to prevent the growth of microorganisms such as bacteria on the meat that can make it go bad. Once salt has been added on the meat slices, they are dried at low temperature for long period to attain the required moisture content. Another modern method that is used in making beef jerky other than the known common method involves marinating the beef slices where they are soaked in a seasoned liquid or a spice rub. The slices after being marinated is then dried or can also be smoked to remove water with the use of low-temperature heat. The resulting beef jerky usually have a salty taste and is ready to eat with no need for any other preparation. The beef jerky if being stored for a long period do not necessarily require any chemical preservative necessary as the low moisture content reduces growth of microorganisms that can cause spoilage.

Use of high quality ingredients having a special presentation and are of high sophistication where the beef is marinated in some delicious blend of savory spices and also follow unique recipes is used in making gourmet beef jerky. When preparing gourmet beef jerky, all the fat is removed prior to drying as the fat does not dry which can provide breeding grounds for microorganisms. Drying of the meat should be done as soon as possible to limit spoilage and low temperatures are used so that the meat does not cook and also to avoid over drying which makes it become brittle. Drying ovens having low temperatures can be used for drying where the fast-moving air in the oven together with low heat 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. Packet gourmet beef jerky have small pouches of oxygen absorber so as to prevent oxidation of the fat. Gourmet beef jerky usually have a high protein and low carbohydrate content because of the low fat and moisture content. Natural preservatives are used in preserving gourmet beef jerky with no nitrite added and also they are gluten free. A sticky and sweet goodness of gourmet beef jerky is there since sugar is a major ingredient in their making.

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