Beef jerky is a traditional dish that has been loved for a very long time. But what is beef jerky exactly, and why is it still so popular today?
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This lean, protein-rich giant of taste has evolved from a survival need to a culinary delight. Jerky’s delicious appeal and chewy consistency appeal to both the seasoned palette and the curious palate.
We’ll discuss the history of jerky, from its humble beginnings to the skillfully made strips that are now sold in stores. You’ll learn how to confidently select the best jerky as well as why it belongs in your snack collection and how it’s created.
Markwell Beef is glad to provide those who are ready to experience an incredible assortment of premium jerky online. For many years, this snack has been a family favorite. This is your all-in-one resource for anything related to beef jerky.
Beef Jerky: Can you explain?
Let me now ask you about beef jerky. What is jerky, exactly? Even though you may have be aware that this is some sort of beef snack, let’s examine it more to learn about its history, ingredients, and reasons for continuing to be a mainstay in every cupboard in 2024.
The History of Jerky
To begin with, when exactly was beef jerky invented? The creation of the contemporary variety of beef jerky comes from a millennium-old preservation method.
The Quechua tribe of the ancient Inca Empire is credited with creating the technique of preserving meat, which involved slicing it thinly, pickling it with salt, and drying it in the sun or over fierce flames.
This preserved meat was referred to as “ch’arki,” which means “dried, salted meat” in Quechua. Using this method, they were able to preserve meat for an extended period of time, which was crucial for their survival at a period when fresh food was scarce.
Making jerky spread around the world, with each tribe adapting the recipe to suit its particular resources and environment.
North American Native American tribes made their own jerky, usually from buffalo, elk, or deer, using similar drying techniques and sometimes adding smoke for flavor and preservation advantages.
This method of preserving meat was very useful for nomadic tribes, as well as subsequent pioneers and explorers who needed a consistent food source that wouldn’t deteriorate on long travels.
Modern jerky is often linked to the cowboys of the 1800s. They would take jerky on long trips and cattle drives across the American West since it was a dependable food supply.
That jerky served only as food, and it was coarser and more functional. From the smooth and delicious product we enjoy today, it was a far cry. Markwell Beef sells cowboy jerky under its own brand as a nod to its past.
Jerky-making has changed throughout time as an art form. Meat was only ever meant to be a survival food, but because to advancements in drying and curing methods, it is now a gourmet snack that is enjoyed by people all over the world.
It’s really possible to make your own jerky at home with a number of methods, including air-frying, dehydrating, and smoking. That being stated, what specific ingredients are utilized to manufacture beef jerky?
How Does Beef Jerky Get Made?
Beef jerky is made from lean beef slices that have had their fat removed; this reduces the jerky’s shelf life.
However, not all cuts are made equally. The best cuts of beef for jerky are flank steak, bottom round, and top round since they are typically less costly and leaner than other cuts.
Now let’s talk about the beef jerky production procedure. The first thing to do is trim off any extra fat. The beef is then finely cut against the grain to ensure a pleasant chew. We discuss this process in detail in our jerky beef cutting post.
The key to giving a beef jerky recipe its unique flavor is to marinade the meat after it’s done.
The marinade is often enhanced with soy sauce, Worcestershire sauce, vinegar, and other tastes and spices including onion, garlic, black pepper, and even sugar for a touch of sweetness.
However, the marinade is used for more than just seasoning. It is also necessary for the preservation process. While the acidic elements help to tenderize the meat, salt serves as a natural preservative.
The beef strips are marinated, then placed inside a smoker or dehydrator on racks. The temperature is precisely controlled so that the meat dries evenly without cooking. The suggested temperature range for jerky is 160°F to 180°F.
During this process, the moisture in the meat is progressively eliminated, concentrating the flavors and giving the jerky its unique chewy texture. How long to dehydrate jerky will depend on the thickness of the strips and the desired level of dryness, but it often takes several hours.
Smoking the jerky is an optional step that might aid with preservation and give a smoky flavor. Various wood species, such as hickory, mesquite, or applewood, can be used to create unique flavor profiles.
The smoking process is a skill in and of itself, requiring exact control over the amount and duration of smoke in order to maintain the inherent attributes of the meat. Our little-known trade secret? Mahogany is unquestionably the best wood for smoking beef jerky, as our name suggests. More on that later.
The outcome is a high-protein, low-fat snack with a savory, somewhat sweet flavor and a satisfyingly chewy texture. Beef jerky has remained a popular and useful snack option due to its simple production and minimal ingredient list.