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Modern jerky is essentially beef (or another type of meat) that has been cut into strips with the fat trimmed off, then marinated in a spiced, salty or sweet liquid for a desired flavor, then dried with low heat (usually under 160°F or 70°C). The result is a strip of a salty, semi-sweet beef snack that can be stored for long periods of time without refrigeration, similarly to pemmican and biltong.
Characteristics and variations
Although beef is by far the most common meat used in jerky, other meats such as wild game, venison, elk, etc. are also used. Recently, more unorthodox selections such as turkey, ostrich, salmon, ahi tuna, and even tofu are also being made into jerky. With any cut of meat, most of the fat must be trimmed off in the process because it does not dry, potentially making the fat rancid (modern vacuum packing and chemical preservatives have served to help prevent these risks). As a result, jerky typically has less than 3% fat content.
Jerky is low in fat and moisture content. It is very high in protein. In some low moisture varieties, a 30 gram serving will contain 21 grams of protein, and only one gram of fat. Since traditional jerky is salt-cured, sodium can be a concern. A 30 gram serving may contain 515 milligrams of sodium, 21% of the USRDA. Less expensive varieties utilizing chemical preservatives have a higher fat and water content and generally have around 15 grams of protein per 30 gram serving.
Availability
Traditional beef jerky, made from sliced meat, is readily available in the United States and Canada in specialty stores and websites. Similar, less expensive products made from processed and formed meat are widely available in most general interest supermarkets. Beef jerky made in the traditional style is also a ubiquitous staple of farmers' markets in Amish-influenced Lancaster County, Pennsylvania.
In addition to being easily available in the United States and Canada, jerky is also gaining popularity in supermarkets, convenience stores and pubs of several European countries. One popular brand of European beef jerky comes from a factory based in Estonia.
History and origins
The word "jerky" itself comes from the Quechua term ch'arki, which means "dried meat".
Throughout human history and cultures, drying meat has been a common method employed to preserve it. By drying thinly sliced meat in the sun and wind next to a smoky fire, the meat is protected from insects that lay their eggs in the raw meat. Such methods to preserve meat have been used by the Inca people, who often prepared llama jerky.
In recent history, (circa 1996) beef jerky has been selected by astronauts several times for space flight, because it is lightweight and very nutritious.
Trivia
- Popular Internet personality Maddox (writer) repeatedly states that Beef Jerky is his favourite food.
See also
External links
"Jerky (food)"