basics of a beef jerky preparation process
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COMMON INGREDIENTS
Jerky is the first food product made by humans and serves as the oldest successful attempts of preserving food in ancient times. Traditional means of preparing jerky is quite simple and calls just for some means to dry or smoke meat and salt. Among all jerkies beef jerky and the beef jerky co-packing industry is the most common. As per traditional ways jerky is made with meat and salt but in modern means the meat is marinated in a mixture to give it a specific flavor. The common elements used in jerky making today are soy sauce, Worcestershire sauce, liquid smoke, sugar, black pepper, onion powder, garlic powder, cayenne pepper and paprika.
SELECTING AND PREPARING THE MEAT
Small scraps, thin sliced or ground jerky is used in beef jerky preparation to make the jerky more tender. Most homemade jerky making includes the usage of dried meat snacks made up of whole thin sliced muscle meats to quicken the preservation process. Whatever may be the kind of meat excess fat should be removed. Using ground meat it should be mixed with your chosen ingredients, covered and kept in a refrigerator overnight. Before drying it should be rolled out with a pin. For whole muscle meat slice it with the grain and pour your chosen marinade over it allowing it to marinate overnight. Then excess liquid is poured off before drying or smoking and beef jerky co-packing.
PRESERVING THE MEAT
The traditional means of preserving and making jerky is by air drying. While it is most preferred today, using a food dehydrator, a smoker or an oven to dry the meat has also become common. The temperature must be kept low to avoid cooking during drying. Areas with low humidity, high temperature and adequate sunlight favor air drying. The drying meat should be prevented from insects.
PRESERVING THE MEAT
The traditional means of preserving and making jerky is by air drying. While it is most preferred today, using a food dehydrator, a smoker or an oven to dry the meat has also become common. The temperature must be kept low to avoid cooking during drying. Areas with low humidity, high temperature and adequate sunlight favor air drying. The drying meat should be prevented from insects.
CONTACT US
Paxton Packing - Premier Jerky Co PackerWebsite: http://www.paxtonpacking.com/
145 W. State Street.Paxton, IL 609471-888-210-1065