Nowadays, jerky is produced from thin strips of meat (veal, pork, lamb, venison, poultry) or ground and formed meat. There are many varieties of commercial condiments available for making jerky at home, or you can develop your own recipes by following a few simple steps. Corn jerky is a lightweight jerky product that is a practical food for backpackers, campers and outdoor sports enthusiasts. Corn jerky can be made with almost any lean meat, such as smoked beef, pork, venison, or turkey breast.
It is generally not recommended to use raw poultry to make dried meat due to the texture and flavor of the finished product. Nowadays, you'll find all kinds of dried meat on the market, from standard veal jerky to jerky made with reptiles and other exotic animals. Because its preparation process turns meat into jerky, there is no limit to the types of jerky that people can prepare. One thing to consider when making jerky is the fat content of the meat.
Fat is not effectively dehydrated, so the presence of fat in dried meat will decrease its shelf life. Therefore, lean meats work better for dry meat production. Even if you understand what jerky is, you may not be familiar with how to prepare it. Although there are countless recipes for making jerky, we can break down the four fundamental steps for preparing jerky or other types, depending on your meat preference.
Marinades and brines will add moisture to meat, increasing the time it takes to dry, but they can be a great way to impregnate meat with delicious flavor. For example, we used a delicious soy-based marinade for our exclusive Lancaster-style beef jerky. Packaging is also where brands can include their exclusive logos and designs and nutritional information about their jerky. Especially for jerky other than beef, you're likely to see an image of the animal on the front.
Clyde Weaver, we use traditional methods and high-quality ingredients to produce a variety of delicious products, from smoked meats to aged cheeses and delicious jams and jellies. In addition to adorning tables in the United States with food for every meal, we also prepare delicious snacks, including delicious jerky in various flavors and our exceptionally smooth and delicious turkey texture. It's hard to beat jerky when you're looking for a tasty and nutritious snack. Order some of our artisanal jerky today to enjoy on your next hike, road trip, or when you're ready to enjoy a protein boost and incredible flavor.
The golden rule of jerky is to avoid fat as much as possible, since using fatty meat risks spoiling dried meat. Some of the best cuts of meat for jerky include the round eye, which is the oval muscle of the hind leg. This cut has little external or internal fat, making it perfect for dried meat. The lower part, on the other hand, is just as lean and, despite being the least tender of the rounds, produces some of the tastiest jerkies you can find.
Both the round top and the tip of the sirloin are decent for jerky production, although the latter tends to be more expensive than the former. For a tougher variety of jerky, you can also use flank steak or ground beef, if you want to go the other way and make a softer jerky that's easier to chew. These, however, are practically pedestrian compared to some of the jerkies that people have invented over the years. Although jerky is definitely the queen of jerkies when it comes to popularity, you can use just about any meat you like to prepare it.
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