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How Beef Jerky is Produced

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. 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 of the now salted meat is done under low temperatures which usually 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. The slices after being marinated is then dried or can also be smoked to remove water with the use of low-temperature heat. The final product that is achieved is usually ready to eat without need of any further preparation and it usually has a salty taste. 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.

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. 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. Drying is mostly done in ovens which have low temperatures and fast drying takes place where the fast-moving air in the oven together with low heat 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. Small pouches of oxygen absorbers can be packed together with gourmet beef jerky to prevent any oxidation of 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 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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