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

Product Information

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. One of the most common complaints about beef jerky (whether homemade or store-bought) is that it feels like chewing tree bark. We get it, nobody wants to gnaw away on a beef-flavored woodchip. So what’s to be done? Fernandes FP, Voloski FLS, Ramires T, et al. Virulence and antimicrobial resistance of Salmonella spp. and Escherichia coli in the beef jerky production line. FEMS Microbiol Lett. 2017;364(9) doi:10.1093/femsle/fnx083 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.

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.After you’ve selected the cut of beef, the next step is to decide which direction you want to slice it. Then add the beef, toss it around until it’s thoroughly coated and put it in the fridge for 7-24 hours. The longer you leave it, the more flavor will be absorbed by the beef, so experiment a little to find out how strong you like it. Our Shredded 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! Jerky is an ancient food that was originally used because it vastly improved the shelf life of meat by drying and salting it. Today, the jerky-making process is similar, but on a more industrial scale. After being cured and salted, the meat is dried. There are various ways of doing this, Poncia says, including smoking, or in a dehydrator or oven, and even by laying it out in the hot sun. After that, it can be seasoned and is ready to eat.

https://www.fsis.usda.gov/wps/wcm/connect/67432999-95e4-4360-a9c9-ddd63276631a/Seminar_Jerky_Guidelines.pdf?MOD=AJPERES [ bare URL PDF] 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 ] Up to a week: Beef jerky will be fine for up to a week in a non-airtight reusable or plastic baggie. The less exposure to air the better, and it’s a good idea to keep out of direct light. Chemical preservatives, such as sodium nitrite, are often used in conjunction with the historical salted drying procedure to prepare jerky. Smoking is the most traditional method, as it preserves, flavors, and dries the meat simultaneously. Salting is the most common method used today, as it both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a marinade, this can increase the drying time by adding moisture to the meat.Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. [4]

If you chose a fattier cut, this step might take a little longer, but it’s well worth it. Trimming the fat from your beef is one of the most important steps in making beef jerky.

Jerky Marinade Recipes

Each mini pouch of steak bites provides 5 grams of protein and 3 grams of sugar per serving. Tasters love the hearty steak flavor balanced with a bit of tangy sweetness from the addition of pineapple powder. Tasters also note this jerky is more tender than other brands, making it a perfect option for kids who might not have the patience for tougher, chewier brands of jerky. 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 ] 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]