All About Jerky

History Of Jerky

"Ch'arki", a name derived from the Quechuan language of the Incas (which literally translates into "dried meat"), later evolved into what we now call jerky. The discovery of Jerky allowed humans to both store food for long periods of time and have an easily carried, dense source of nutrition to take with them on journeys. Jerky is both flavorful and compact and almost any meat (except pork) can be made into jerky. Some say Native Americans made the first jerky (buffalo jerky) thousands of years ago, while others say an ancient Inca tribe called the Quechua made jerky as early as the 1500's. Whatever the case, this time tested recipe has been passed from generation to generation.

When the first Europeans arrived in the New World, they found that the Natives were making a dried meat product that did not need to be consumed immediately and they instantly knew that jerky would be beneficial to them. What the Native American tribes called "pemmican" was jerky meat added to either crushed dried fruit or animal fat. The Native Americans taught the settlers how to cut and prepare the meat into long strips and later shared with them the entire jerky‐making process and some variations of seasonings to make different recipes. With this newfound knowledge and time‐tested recipe, the European pioneers found themselves cooking and consuming jerky more than ever before; it was absolutely the snack of choice.

Jerky reached its height of popularity during the expansion into North America, where traders and explorers prized it as an essential source of nutrition as they traveled to new areas with limited accessibility to fresh food and supplies along the way. The fact that meat could be hunted anywhere along the trails that the settlers were following to the West made this method of preparing meat an extremely valuable skill. This was also the introduction of other jerky meat types such as turkey, goose, and other wild game. As the industrial age in America approached, many companies saw the potential of producing jerky products in large quantities for mass consumption. Today millions of people around the world enjoy jerky products. Join the bandwagon and enjoy the world's healthiest and best tasting snack!

Jerky Benefits

Health Advantages

Is Jerky good for you? Yes! Because moisture and fat is removed from the meat during the preparation process, it is an excellent source of protein (as much as 15g of protein per serving size) and is generally 97% Fat Free. Keep in mind though that all jerky meat-types are somewhat different when it comes to calories, fat, and protein per serving size.

Some manufacturers use additives to help preserve the flavor of the meat, whereas others pride themselves and make an effort to make a beef jerky as natural as humanly possible. Some common preservatives added include: MSG and Sodium Nitrite.

MSG is an ingredient inherent in most soy sauces; it acts as a flavor enhancer in jerky products (our products do not contain MSG). This is important to know for those shopping for low-sodium jerky products and who are on a low-salt diet. Anything less than 300mg of sodium per serving is generally considered low. Keep in mind that salt is a natural preservative for jerky, so it typically comes with the territory.

Its health benefits are evident in the fact that many athletes, weightlifters, and dieters are repeat consumers. Askmen.com recently ranked beef jerky as the #1 protein snack on the market today, even above protein bars sold at general nutrition centers. Loved by all, beef jerky is widely considered the healthiest snack food out there!

Convenience

Most consumers of jerky products not only love its health advantages, but they also enjoy its convenience and portability. A nutrient dense snack is one benefit, however it's convenience and shelf life is another benefit that keeps many coming back for more. The fact that it has a long shelf life (several months) and that it can be repackaged for later use after being opened makes jerky a great value.

This is something that some manufacturers make an effort to address, things such as vacuum sealed packaging and oxygen absorbers or a combination of the two are things to look for when choosing the right jerky. Another item you might want to keep in mind is how thick the packaging is, truth is there are many bags of jerky that lose there valuable seal due to "cheap" packaging and/or the texture of the spices on the jerky. For example, black peppered beef jerky tends to puncture bags easier than most other flavors of jerky.

So, whether you're a hiker, a camper, or simply a person on the go, you can surely start to appreciate a healthy and convenient snack...at least now you have a better idea of what to look for as far as convenience goes.

How Jerky Is Made

Jerky is essentially the drying of a meat product for either immediate or future consumption. With this method of preservation, the normal processes that would render meat inedible (bacterial growth and fungal contamination) are held at bay, keeping the food safe for consumption for an extended period of time. This method has been around for centuries and has long been the preferred process of preserving meat products (as opposed to freezing or using chemical treatments).

Drying meat to its proper moisture content helps preserve it to keep the meat fresh for longer periods of time. While earlier cultures simply hung meat out to dry for storage, today we are able to apply many kinds of cures or flavorings to the meat before preservation, enabling us to create a wide variety of jerky with different flavors and textures. There are also many variations on the theme and foods such as sausages and smoked meats were influenced by the techniques developed in the evolution of jerky production. There are many products in the marketplace which are sold as jerky which consist of highly processed, chopped and formed meat, rather than sliced the traditional way. We don't consider that jerky at all!

Every batch starts with cutting 100% premium choice beef into thin or thick strips (you can go with or against the grain). To make it easier to slice, freeze it for about 30 minutes before slicing. Trim the fat as you go along since fat does not dry and could make the jerky go bad. Next marinate the meat in the solution of your choice and place in the refrigerator for 4 ‐ 24 hours to allow the meat to absorb the flavor. This step is optional; the additional moisture can make dehydration take longer, and the resulting jerky might be stickier. Then season it with any blend of seasonings you wish and dehydrate the meat leaving enough room between the pieces to allow air to flow around the meat. Avoid letting the meat touch if possible. You can use a regular household oven. Allow 6 to 12 hours until the jerky meets your satisfaction...don't forget to check on it. Let it cool for at least 4 hours and enjoy!