Jerky is a dried meat that has been cured to remove moisture and prevent rotting. It can be made from any type of meat and is flavored with salt and spices. Jerky was popular with European explorers and can be made at home with caution.
Jerky is meat that has been preserved through curing and then drying to remove moisture that could facilitate rotting. Many cultures around the world have developed a method of preserving heat through drying, as drying meat is easy and does not require heat or sophisticated equipment. The name “jerky” comes from the Quechua Indian language of Latin America, as does the basic preparation technique, but similar jerky can be found around the world.
Any type of meat can be made into jerky, although many people especially associate it with beef. Many hunters make venison or rabbit jerky, and fisherman can make jerky with their catch as well. To make jerky, the meat is cut into long strips and rubbed with salt and spices or cured in a brine solution. After the meat has been cured, it is hung in a dry, windy area with reasonably warm ambient temperatures so the meat will slowly dry out. Although jerky is not cooked, it is safe to eat because harmful organisms are removed from the jerky during the curing and drying process.
The jerky manufacturing process is sometimes called jerky. Meat that has been prepared in this way is said to have been “torn”. Jerky was popular with many European explorers, especially sailors, as it is extremely flavorful and not prone to rotting. When well prepared, jerky could handle long journeys, unlike the poorly cured meats that were previously used. These meats could become rotten and moldy by the end of the trip, which would have been unattractive, to say the least.
The dehydration process causes root jerky contraction as it dries. Ultimately, jerky is about five times smaller than the fresh meat used to make it. Dehydrated beef is also extremely flavorful, as the flavors are concentrated in the small amount of meat that remains. A number of blends can be used to flavor jerky during the curing process, making the meat sweet, spicy, and everything in between. Amateur cooks should be careful when shaking the meat, as the temperature and airflow must be controlled as the meat dries.
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