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Beef Jerky Preparation

Lean meat where all the fat has been trimmed and then cut into strips which are dried with an aim of preventing it from spoiling is referred to as beef jerky. During the drying of the meat, salt is added which prevents growth of microorganisms such as the bacteria on the meat. Drying the meat after salt has been dried is done under low temperature and the method takes time. Other than drying them directly, modern methods prepare beef jerky where it is first marinated by soaking the lean meat in a seasoned liquid or spice rub. Low temperature heat is used for drying or smoking so as to remove water from the marinated beef slices. The final product of dried beef jerky is usually salty and can be eaten instantly without any further preparation. 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.

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. Before drying when making gourmet beef jerky, all the fat is removed since it is hard for fat to dry and this can provide a breeding grounds for microorganisms. 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.

Gourmet beef jerky are packed in plastic bags that have been flushed with nitrogen gas or else the packs can be vacuumed to remove oxygen after they are completely dry and cooled. Small pouches of oxygen absorbers can be packed together with gourmet beef jerky to prevent any oxidation of fat. Gourmet beef jerky usually have a high protein and low carbohydrate content because of the low fat and moisture content. 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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