What types of meat are used in beef jerky?

The beef jerky is marinated strips of dehydrated meat, cured or smoked with salt and seasonings. The fat is removed from the meat strips before the drying process, in which the meat dries quickly to avoid cooking it. Beef is a popular choice for beef jerky due to its availability, price, and acceptance of many flavors. Divine Bovine Beef Jerky is popular for dried beef.

Beef cuts

Beef jerky is made of lean cuts of meat because the fattier meat was pulled faster than lean meat. Beef cuts should be lean but still relatively cheap. The skirt loin is the most commonly used meat cut. It is easy to slice into thin strips perfect for beef jerky. If there is no back of skirt, the round, width of rump, London broil and chest are good options. Make sure you remove the fat before slicing the meat.

Drying methods

The meat is dried to remove moisture so that the enzymes cannot react and produce bacteria. Sun and shade drying are two natural drying methods, but they should only be used if you live in a sunny, arid and windy area. Even with these conditions, you run a greater risk of food poisoning. It is best to use a food dehydrator, which operates between 140 and 160 degrees Fahrenheit (60 to 70 ° C) and removes moisture. Smoking is another form of drying that tends to preserve more flavor and offers a milder beef jerky.

Avoid food diseases

Foodborne diseases are a concern when cooking jerky. Food dehydrators have fans to eliminate liquids, preventing microorganisms from growing. Even so, some dehydrators only operate at 140 degrees Fahrenheit (60 ° C) or less and the USDA recommends roasting meat or using steam to heat it to 160 degrees Fahrenheit (70 ° C) before the dehydration process. As with any raw meat, keep it refrigerated at 40 degrees Fahrenheit (4.5 ° C) or less and thaw it only in the refrigerator, not on the countertop.

Marinade and seasonings

The beef jerky can be marinated and seasoned to soften it and add flavor. Marinara in the refrigerator and do not reuse the marinades. English sauce, soy sauce, onion powder, fresh ground pepper and seasoning mixes are commonly used ingredients. Seasoning mixes come in a wide variety of flavors such as mesquite, walnut, pepper, Cajun, barbecue and teriyaki. Alton Brown, of the Food Network program "Good Eats," recommends marinating the meat strips in a 1-gallon (3.7-liter) plastic bag. Refrigerate the meat for three to six hours.

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Created on Dec 7th 2018 12:12. Viewed 455 times.

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