Jack Link's Beef Jerky, Original Flavour High Protein Meat Snack, Multipack Box of 12 x 25g Packs

Product Information

Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". [1] [2] [3] If you’re not planning to eat your beef jerky right away, you can freeze it. Just make sure to put it in an airtight container first. Freezing properly will extend its shelf life by six to 12 months. a b Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary)

Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this beef for a total of 21 hours before straining. The longer the marinade process, the more intense flavor the jerky will have! So while a nicely marbled ribeye steak might be great for searing, all that intermuscular fat will be no good for making jerky. https://www.fsis.usda.gov/wps/wcm/connect/67432999-95e4-4360-a9c9-ddd63276631a/Seminar_Jerky_Guidelines.pdf?MOD=AJPERES [ bare URL PDF]

Step 2. Measure out all the ingredients and put inside the bowl with the lime juice. Combine well.

When encountered by the Spanish, the Inca Empire supplied tampu ( inns) along the Inca road system with llama ch'arki for travelers. The Inca used a freeze drying process that took advantage of their cold dry mountain air and strong sun. [ citation needed] See also [ edit ] Ch'arki ( Quechua for dried, salted meat, [1] Hispanicized spellings charque, charqui, charquí) is a dried, salted meat product. Andean charqui, made in Peru, Bolivia and Chile, is from alpaca, llama or alpaca-llama cross-breeds. Peru is the world's largest producer with approximately 450 tons produced per year. Brazilian charque is made from beef. [12] Want to make your own beef jerky? Here are the top 3 all time beef jerky marinade recipes: Original, Teriyaki, and Southwestern. Whip up a batch of your favorite and you'll have mouthwatering jerky in no time. Jerky Marinade Recipes Maluly HDB, Arisseto-bragotto AP, Reyes FGR. Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects. Food Sci Nutr. 2017;5(6):1039-1048. doi:10.1002/fsn3.499

By going with a lean cut of beef, you reduce the amount of fat you need to cut out. Plus, these are often the cheaper cuts of meat! Turesky RJ. Mechanistic evidence for red meat and processed meat intake and cancer risk: a follow-up on the international agency for research on cancer evaluation of 2015. Chimia. 2018;72(10):718. doi:10.2533/chimia.2018.718 Your jerky is done when you can bend a piece without breaking it. Ours was ready after 7 hours in the food dehydrator and weighed in at 7 ounces — a little under half of our starting weight. What beef looks like after being dehydrated for ~7 hours Step-by-Step Instructions In our relentless ambition to make the best and healthiest jerky possible we have decided to use the leanest topside beef joints available. It is more expensive than the traditional silverside beef used but a lot leaner and a lot more tender. We source the highest quality ingredients available as we firmly believe the difference is in the taste.Alaunyte I, Stojceska V, Plunkett A. Iron and the female athlete: a review of dietary treatment methods for improving iron status and exercise performance. J Int Soc Sports Nutr. 2015;12:38. Published 2015 Oct 6. doi:10.1186/s12970-015-0099-2 Tripathi A, Commins SP, Heymann PW, Platts-mills TA. Delayed anaphylaxis to red meat masquerading as idiopathic anaphylaxis. J Allergy Clin Immunol Pract. 2014;2(3):259-65. doi:10.1016/j.jaip.2014.02.017 Your jerky will last longer and taste better if you trim all the fat from the beef first. Remove as much as you can — you’ll be glad you did. Freezing and Cutting the Beef The Original Beef Chief is where you can find award-winning beef jerky flavours, buy Biltong online, that are guaranteed to satisfy even the fussiest Jerky Enthusiasts. You can bulk-buy beef jerky Australia right here. It was industrialized in charqueadas (in Brazil) or saladeros (in Argentina and Uruguay). In the United States ch'arki was Anglicised as jerky. [13] [14]

It's all in the name, but beef jerky should, of course, include beef in the ingredients. Other common inclusions are things like salt, pepper, soy sauce, and sugar for marinades and flavor. Loren Poncia, the owner of Stemple Creek Ranch outside of San Francisco, California, suggests, though, that a jerky with simple ingredients and no preservatives or "junk" is the way to get the most delicious options. To dehydrate your jerky, preheat your dehydrator to 160F. If you’re using your oven, preheat to 160F or as low as you can set it. After you’ve selected the cut of beef, the next step is to decide which direction you want to slice it. Bradlee ML, Mustafa J, Singer MR, Moore LL. High-protein foods and physical activity protect against age-related muscle loss and functional decline. J Gerontol A Biol Sci Med Sci. 2017;73(1):88-94. doi:10.1093/gerona/glx070

Step-by-Step Instructions

First things first: whichever method you use, remove the excess marinade from the beef with a paper towel. Soggy beef may not dry properly, and even if it does, it’ll take a lot longer than it needs to. Theobald JL, Spoelhof R, Pallasch EM, Mycyk MB. The Beef Jerky Blues: Methemoglobinemia From Home Cured Meat. Pediatr Emerg Care. 2018;34(7):e122-e123. doi:10.1097/PEC.0000000000000917 months: For anything over a month, beef jerky should be vacuum-sealed in an airtight container. FoodSaver makes a variety of ways of vacuum-sealing food either in plastic pouches or reusable Mason jars. You will want to store it in the refrigerator.

The reason is that fat doesn’t dehydrate. Water moisture will evaporate out of the beef during the dehydration process, but the fat will remain. And excessive amounts of fat can lead to your jerky going rancid. Marinate in the refrigerator for 6-24 hours mixing the bag up several times to further make sure the strips are evenly coated. This makes sure the every piece of finished jerky has a consistent flavor.

Cooking Question?

Premium beef jerky manufactured exclusively for Bulk™. Rich in protein, using only the best cuts of topside beef to ensure the highest quality, available in 2 delicious flavours. Our Original Beef Jerky is totally lean and will have a Well Done consistency, as all the moisture has been removed during the drying process. Please be aware it is quite a tough chew. Just the way it’s supposed to be! Our favorite is eye of round, and it’s what we used to make our original beef jerky. But you can also use sirloin tip, flank steak, top round or bottom round — all make excellent jerky! Preparing the Beef Removing Excess Fat Cutting off all fat from eye of round beef Load the trays, making sure no pieces of meat are overlapping, and then place them into the dehydrator or oven. Most nations have regulations pertaining to the production of dried meat products. There are strict requirements to ensure safe and wholesome production of jerky products. Factories are required to have inspectors and sanitation plans. In the United States, the U.S. Department of Agriculture ( 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 safe [9] Many European Union countries presently prohibit the importation of meat products, including jerky, without additional and extensive customs documentation, and further inspections. [10] Nutrition [ edit ]