Eddie Watson

The Essential Guide to American Jerky Cookbook Eddie Watson

J?rk? ?? l??n tr?mm?d m??t th?t has been ?ut ?nt? ?tr??? and dr??d (dehydrated) to ?r?v?nt spoilage. N?rm?ll?, this drying includes the ?dd?t??n ?f ??lt t? prevent bacteria growth b?f?r? th? meat h?? f?n??h?d th? dehydrating process. Th? w?rd "jerky" d?r?v?? fr?m th? Quechua w?rd ch'arki wh??h means "dr??d, salted m??t". All th?t ?? needed t? ?r?du?? b???? "jerky" is a l?w-t?m??r?tur? drying method, ?nd salt to ?nh?b?t b??t?r??l gr?wth. M?d?rn manufactured j?rk? ?? often m?r?n?t?d, prepared w?th a seasoned spice rub ?r l??u?d, ?r smoked w?th l?w heat (u?u?ll? under 70 °C/160 °F). St?r?-b?ught j?rk? ??mm?nl? ?n?lud?? sweeteners ?u?h ?? br?wn ?ug?r. Jerky ?? ready to eat, n??d? n? ?dd?t??n?l preparation and can be ?t?r?d f?r months w?th?ut refrigeration. T? ensure maximum shelf-life a ?r???r protein-to-moisture content ?? r??u?r?d ?n the f?n?l ?ur?d ?r?du?t. Many products wh??h ?r? ??ld as j?rk? consist of h?ghl? ?r★★★★★★d, chopped and f?rm?d m??t rather th?n traditional sliced wh?l? mu??l? m??t. These products m?? contain m?r? f?t, but moisture ??nt?nt, ?? ?n th? wh?l?-mu??l? ?r?du?t, mu?t m??t a 0.75 to 1 m???tur?-t? ?r?t??n r?t?? ?n th? US. Ch?m???l ?r???rv?t?v?? can ?r?v?nt ?x?d?t?v? ????l?g?, but th? m???tur? t? protein r?t?? ?r?v?nt? microbial spoilage b? low water activity. Some j?rk? ?r?du?t? ?r? v?r? h?gh ?n ?ug?r and th?r?f?r? t??t? v?r? ?w??t unl?k? b?lt?ng, which r?r?l? ??nt??n? ?dd?d ?ug?r?.