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Beef Jerky Preparation

Beef jerky is a type of a meat that all the fat has been trimmed and cut into strips which are then dried with an aim of preventing it from spoiling. 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. Drying the meat after salt has been dried is done under low temperature and the method takes time. 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 of dried beef jerky is usually salty and can be eaten instantly without any further 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.

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. 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. 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 seasoned in marinade take much time to dry since the marinade increases the moisture content as compared to those that have been salted taking lesser time.

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. The low moisture and fat content in gourmet beef jerky makes them to have a high protein content and low carbohydrate content. Gourmet beef jerky are preserved using natural preservatives with no nitrite added and it also do not have gluten. Sugar is used as an ingredient hence giving the gourmet beef jerky a sweet and sticky goodness.

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