Jerky is meat that has been sliced into thin strips, stripped of all the fat content and sun dried. Jerky, for the reason it is dried, can be preserved for a long period of time without any refrigeration. Sometimes, it is marinated in spices and smoked. Jerked meat was one of the first human-made products, which incorporated a crucially important food preservation technique for survival. Sometimes markets sell artificial jerky preserved using chemicals. These artificial products are not trimmed of fat and are highly processed.
Meat used in Jerky Recipes
Jerky recipes are usually prepared with any one kind of meat, mostly of domestic animals such as sheep, goat or pig. In some cases, wild animals such as deer, kangaroo or bison are also used to make jerky. These days it is common to use turkey, tuna or ostrich for the same.
Preservation and Packaging of Jerky
The meat used for making Jerky is thinly sliced and salted and is then set to dry. This helps in reducing the bacterial growth, and is instrumental in the preservation of jerky. While the meat is being dried, proper care is taken not to cook or over dry it. These days, traditional methods are replaced by large ovens. Smoking, salting, and use of chemical preservatives are the most common methods of preserving jerky. After drying, jerky is usually packed in re-sealable plastic bags containing small pouches of oxygen absorber. Removal of fat from the meat ensures that jerky lasts longer and is healthier.