Ratio of Raw Beef to Jerky

Lean meat dried to prevent spoilage

Look up ch'arki in Wiktionary, the costless lexicon.

Orange-marinated beef jerky

Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to preclude spoilage. Usually, this drying includes the addition of salt to prevent bacteria growth earlier the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word ch'arki which means "stale, salted meat".^{[ane] [2] [three]} All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.

Modern manufactured jerky is frequently marinated, prepared with a seasoned spice rub or liquid, or smoked with low estrus (ordinarily under 70 °C/160 °F). Shop-bought hasty ordinarily includes sweeteners such as chocolate-brown sugar.

Jerky is ready-to-eat, needs no additional training and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the last cured product.^[4]

Many products which are sold every bit jerky consist of highly processed, chopped and formed meat rather than traditional sliced whole-musculus meat.^{[ citation needed ]} These products may comprise more fat, only moisture content, as in the whole-musculus product, must come across a 0.75 to one moisture-to protein ratio in the US.^{[five] [ full citation needed ]} Chemical preservatives can preclude oxidative spoilage, only the wet-to-protein ratio prevents microbial spoilage by low water activity. Some jerky products are very high in sugar and therefore sense of taste very sweet – unlike biltong, which rarely contains added sugars.

Preparation [edit]

Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes beefiness, pork, goat and mutton or lamb and game animals such as deer, kudu, springbok, kangaroo, and bison are likewise used.^[6] Recently, other animals such every bit turkey, ostrich, salmon, alligator, crocodile, tuna, emu, horse, camel, and earthworm accept entered the marketplace.^[7]

Most fat must be trimmed from the meat prior to drying, as fat increases the chances of spoilage (modern vacuum packing and chemic preservatives have served to help prevent these risks). The meat must be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry out. To accomplish drying quickly without the use of high temperature, which would cook the meat, the meat must be sliced or pressed thin.

In industrial settings, large low-temperature drying ovens with many heater elements and fans make use of exhaust ports to remove the wet-laden air. The combination of fast-moving air and depression 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 metallic 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 equally sodium nitrite, are often used in conjunction with the historical salted drying procedure to set up hasty. Smoking is the nigh traditional method, as it preserves, flavors, and dries the meat simultaneously. Salting is the most common method used today, as information technology both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a marinade, this can increase the drying fourth dimension by adding moisture to the meat.

Packaging [edit]

Raw meat earlier dehydration into jerky

After the jerky is dried to the proper moisture content to forestall spoilage, information technology is cooled, then packaged in (often resealable) plastic numberless, either nitrogen gas flushed or vacuumed packed. To prevent the oxidation of the fatty, the sealed packages frequently contain minor pouches of oxygen absorber. These minor packets are filled with iron particles which react with oxygen, removing the oxygen from the sealed hasty packet, and from an opened and resealed unfinished packet.

Because of the necessary low fatty and moisture content, jerky is loftier in protein. A 30 g (most 1 oz) portion of lean meat, for example, contains almost seven g of protein. By removing 15 g of water from the meat, the poly peptide ratio is doubled to nearly xv g of poly peptide per 30 thou portion. In some low moisture varieties, a 30 yard serving will contain 21 g of protein, and merely one g of fat. The price per unit of measurement weight of this blazon of jerky is college than less-dried forms, every bit it takes 90 g of 99% lean meat to generate 30 g of jerky.

Unpackaged fresh hasty made from sliced, whole muscle meat has been available in specialty stores in Hong Kong at least since the 1970s. The products are purchased past kilograms, and customers cull from ten to xx types of meat used to make the product. Some are sold in strands instead of slices. Macau has opened numerous specialty shops also, many of which are franchise extensions of stores from Hong Kong. Compared to the sealed packaged versions, unpackaged jerky has a relatively curt shelf life.

This type of hasty has also become very pop in convenience stores in the USA under the proper name "slab" jerky; information technology is usually sold in plexiglass containers.

Regulation [edit]

Well-nigh nations take regulations pertaining to the production of stale meat products. At that place are strict requirements to ensure safety and wholesome production of jerky products. Factories are required to accept inspectors and sanitation plans. In the United States, the U.S. Department of Agronomics (USDA) is responsible for that oversight. To comply with USDA regulations, poultry jerky must be heated to an internal temperature of 160 °F (71 °C) for uncured poultry or 155 °F (68 °C) for cured poultry to be considered condom ^[eight] Many European union countries presently prohibit the importation of meat products, including hasty, without additional and all-encompassing customs documentation, and further inspections.^[9]

Availability [edit]

Venison jerky strips prior to drying

Traditional jerky, made from sliced, whole muscle meat, is readily available in the United States, United mexican states and Canada in varying meats, brands and qualities, both as packaged and unpackaged. These products are bachelor in near every convenience shop, gas station, supermarket, and variety shop in those countries, where at that place is a long history of jerky as a nutrient of the pioneers. A like, less expensive product is made with finely basis meat, mixed with flavors, so the mush is candy into thin dried strips. The finished item may be labeled as jerky, merely with the qualifier "ground and formed". This production is widely available in full general interest stores, such as supermarkets and convenience stores. Also pop is shredded dry jerky (meat floss) sold in containers resembling snuff or dip. Hasty made in the traditional way is also a ubiquitous staple of farmers' markets in rural areas all over North America.

In add-on to existence common in the U.s.a., United mexican states and Canada, jerky is also gaining popularity in supermarkets, convenience stores and online retailers in Australia, New Zealand, the Uk and Deutschland. They are carried by some major supermarkets, and now too smaller stores. In Cathay, in add-on to the more traditional forms of jerky, in that location is likewise a similar production which is usually made from pork called pork chip. A similar production is quite pop in Rome, Italian republic, and its hinterland: it is called coppiette and was originally made with equus caballus or ass^[10] meat, but information technology is now mostly made with pork. Coppiette are seasoned with red pepper and fennel seeds. Coppiette were usually eaten while drinking wine (mostly white) in Roman osterie.

In Tamil Nadu, India, the dish is known as uppu kandam which forms function of accurate not vegetarian cuisine. In kerala (Bharat), it is known equally "idi irachi",'idi'=shredded since stale meat strip is unremarkably shredded before frying and 'irachi'=meat. Information technology is normally eaten after deep frying rather than having it as it is. In Federal democratic republic of ethiopia, hasty is called qwant'a. In improver to salt, it is seasoned with blackness pepper and either berbere or awaze.^[11] A similar product, biltong, is common in Due south African cuisine; yet, it differs very much in production procedure and gustation. In Hausa cuisine, kilishi is a class of dried meat, like to jerky, that is heavily spiced with peppers.

Jerky carried to ISS aboard STS-118, Endeavour Infinite Shuttle flying with Globe visible out the large window

Jerky (or products closely related to it) is ordinarily included in military machine field rations. It is peculiarly bonny to militaries because of its light weight, loftier level of nutrition, long shelf life and edibility without further grooming. Since 1996, jerky has been selected past astronauts as space food several times for infinite flight due to its calorie-free weight and high level of nutrition.^{[12] [13]}

Diet [edit]

A typical 30 g portion of fresh jerky contains x–xv g of protein, 1 thousand of fat, and 0–3 g of carbohydrates, although some beef jerky can have a poly peptide content to a higher place 65%.^[xiv] Since traditional jerky recipes apply a basic salt cure, sodium can exist a concern for some people. A 30 g serving of jerky could incorporate more than than 600 mg of sodium, which would be about 30% of the recommended USRDA. Listed in the ingredients, sugar can be the second ingredient listed after beefiness.^{[ citation needed ]}

Ch'arki [edit]

Ch'arki (Quechua for stale, salted meat,^[1] Hispanicized spellings charque, charqui, charquí) is a dried, salted meat production. Andean charqui, made in Republic of peru, Bolivia and Chile, is from alpaca, llama or alpaca-llama cross-breeds. Republic of peru is the world's largest producer with approximately 450 tons produced per twelvemonth. Brazilian charque is made from beef.^[15]

The manufacture of charqui principally consists of salting and dominicus-drying. In some regions, such as in Puno, the meat is sliced earlier drying; in others, like Cusco, the meat is dried from whole bone-in carcass pieces, known every bit 'charqui completo'.^[15]

It was industrialized in charqueadas (in Brazil) or saladeros (in Argentina and Uruguay). In the U.s. ch'arki was Anglicised as jerky.^{[16] [17]}

When encountered by the Spanish, the Inca Empire supplied tampu (inns) along the Inca route system with llama ch'arki for travelers. The Inca used a freeze drying process that took reward of their cold dry mountain air and strong sun.^{[ citation needed ]}

See likewise [edit]

• Bakkwa – Salty-sweet dried meat production
• Kilishi
• Biltong – Form of dried, cured meat that originated in Due south Africa
• Borts – Mongolian air-dried meat
• Carne seca
• Cecina
• Dendeng – Indonesian spicy meat dish
• Pemmican – Food mix with long shelf life, sometimes used as survival food
• Common salt pork – Salt-cured pork usually made from pork belly
• Sukuti – Dried meat product from the Himalayas
• Mojama – Andalusian cured tuna delicacy

References [edit]

1. ^ ^{a b} Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Castilian dictionary)
2. ^ "Globe trotting: Ecuador". Taipei Times. 15 July 2006. Retrieved half dozen February 2015.
3. ^ "Anxiety in the Trough: Cured Meat". The Economist. 2006-12-19. Retrieved 2007-12-xix .
4. ^ Richard J. Epley and Paul B. Addis. "Processing Meat in the Domicile" (PDF). Minnesota Extension Service.
5. ^ USDA Nutrient Standards and Labeling Policy Book, p. 83.
6. ^ Delong, Deanna (1992). How to Dry Foods. Penguin Group. p. 79. ISBN1-55788-050-half dozen.
7. ^ Waters, Theopolis. "Slumping U.S. meat prices help feed ambition for jerky". U.S . Retrieved 2018-09-eighteen .
8. ^ https://world wide web.fsis.usda.gov/wps/wcm/connect/67432999-95e4-4360-a9c9-ddd63276631a/Seminar_Jerky_Guidelines.pdf?MOD=AJPERES
9. ^ For instance The U.k. department for nutrient and agriculture and food ban all meat imports for personal consumption from the Usa. Their information can be searched:Defra search
10. ^ "Archived re-create". Archived from the original on 2011-07-22. Retrieved 2010-10-xx . {{cite web}}: CS1 maint: archived copy equally championship (link)
11. ^ D.J. Mesfin. Exotic Ethiopian Cooking. Ethiopian Cookbook Enterprises, Falls Church building, MD, 2006. p. 31
12. ^ "I'd Like to Run into a Menu, Delight". NASA. 2004-05-13. Archived from the original on 2004-11-09. Retrieved 2007-01-08 .
13. ^ "Space Food". NASA. 2004-05-27. Archived from the original on 2004-eleven-03. Retrieved 2007-01-03 .
14. ^ "Billy Franks Beefiness Jerky - Roast Beef and Mustard (40g)". MeatSnacker. Archived from the original on 12 September 2017. Retrieved 30 March 2015.
15. ^ ^{a b} Salvá, Bettit Thou.; Fernández-Diez, Ana; Ramos, Daphne D.; Caro, Irma; Mateo, Javier (January 2012). "Chemical composition of alpaca (Vicugna pacos) charqui". Food Chemistry. 130 (2): 329–334. doi:x.1016/j.foodchem.2011.07.046.
16. ^ "CHARQUI". Etimologías de Chile - Diccionario que explica el origen de las palabras . Retrieved Aug 27, 2020.
17. ^ "Archived copy" (PDF). Archived from the original (PDF) on 2010-07-01. Retrieved 2012-03-29 . {{cite web}}: CS1 maint: archived re-create every bit championship (link)

External links [edit]

• Commercial Item Clarification (CID): Cured Meat Snacks Archived 2008-10-07 at the Wayback Machine U.Southward. Dept. of Agriculture specification
• U.South. Dept. of Agriculture: Jerky and food condom fact sheet
• Authentic Beef Hasty from Outback Australia (Nive Beef)

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Source: https://en.wikipedia.org/wiki/Jerky

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