Beef Jerkey

Charles Heise

Description

jerky with seasonings and press the meat-paste into flat shapes prior to drying resulting savory and/

Informations

• Publié par: Deeng1986530
• Publié le: 26 novembre 2012
• Nombre de lectures: 42
• Licence : Tous droits réservés
• Langue: English

Extrait

Beef Jerkey  Everything you Should Know about Beef Jerkey The word “jerky” means meat (especially beef) cut in strips and dried in the sun. It is one of the most ancient and at the same time one of the most modern ways to preserve meat. Although many new methods of meat or beef preservation with added chemicals and freezing and others have been developed, but many still favor the flavor and convenience of jerky meats. It is considered as a healthy source of proteins as the harmful fats and moistures are mostly removed from the beef. So, “ Beef jerkey” is lean meat that has been trimmed of fat, cut into strips and finally dried to prevent spoilage. Salt is added to the lean meat after removing extra moisture to prevent formation of bacteria. Although some makers still use just salt and sundry fresh sliced meat to make jerky, many manufacturers marinate it in seasoned spices or liquid and dehydrate or smoke in low heat normally under 160 degree Fahrenheit or 70 degree Celsius. Some manufacturers produce finely grind meat jerky with seasonings and press the meatpaste into flat shapes prior to drying resulting savory and/ or salty snack. Sometime semisweet or sweet recipe is used by adding sugar. Sugar is a better preservative than salt in prohibiting growth of bacteria. Never make jerky too dry, because then meats become hard and unpleasant. If you follow the following steps you can make it on your own without any preservative: Select a proper cut of beef:Top rounds, eye rounds or sirloins are superior for jerky. Sirloin steaks are cut from the rear back portion of the animal that is easy to overcook. Eye round comes from the back hip of the cow and top round steak is more tender cut of beef than most round steaks but still tougher than other steaks, taken from the inside muscle of the upper portion of the rear leg. Remove all extra fats:Fat causes the jerky to spoil faster. Request your butcher to slice thin pieces (1/20”) or freeze it for about five hours, trim the fat and slice on your own. Marinate the beef:Marinate the meat in a solution of sea salt, vinegar with olive oil or to a recipe of your choice and freeze it for 12 to 24 hours to absorb the flavor in a glass jar. You can also use soy sauce and paprika with brown sugar for sweet soya Japanese taste of teriyaki. However, marination in refrigeration is optional because additional moisture can make dehydration longer and leave the jerky sticky. Coat and dehydrate: Coat the beef with seasonings and salt and dehydrate. Leave enough room between the pieces and avoid letting the meat separate, if possible. Beef jerkey offers similar nutrient, vitamin and mineral content as other cuts of red meat, with the added benefit of containing reduced fat. One ounce of jerky made from beef contains about 70 calories, 11 grams of protein and only 1 gram of fat. It contains high level of Zinc essential for growth and in repairing and rebuilding of tissues. But at the same time it contains high level of harmful Sodium and saturated fat. beef jerkey