Jerky is a nutrient-rich, practical and non-storable meat product that can be prepared with almost any type of raw meat ingredients. Its name is derived from the Spanish word “charqui”, which describes strips of dried meat. Jerky is produced through combinations of curing, smoking and drying procedures. The answer to the question of whether jerky is cooked may seem obvious to most, but you'll be surprised at how often it's asked.
Most people just want to check that they're not eating anything raw, which isn't the case, so the simplest answer is yes, since jerky isn't raw. However, it is not “cooked” in a conventional way, such as in an oven or on a stove, as you might believe. Jerky is a lightweight jerky product that is a practical food for backpackers, campers and outdoor sports enthusiasts. 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 because of the texture and flavor of the finished product. To increase consumer acceptance of the product, many different dried meat flavors are produced. Beef jerky is a type of snack made by marinating meat in a curing solution and drying it. A typical 30 g serving of fresh jerky contains 10 to 15 g of protein, 1 g of fat and 0 to 3 g of carbohydrates, although some beef jerky may have a protein content greater than 65%.
This growth has been attributed to the healthy aspects of dried meat, such as its high protein content and low fat level. Jerky is any type of meat that has been cured with a salt solution and has reduced moisture to less than 50% of the total. Beef jerky is promoted as a nutritious, low-calorie product, low in cholesterol and fat and rich in protein and energy. To comply with USDA regulations, poultry jerky must be heated to an internal temperature of 160° F (71°C) for uncured birds or 155° F (68° C) for cured birds to be considered safe.
Many countries in the European Union currently prohibit the import of meat products, including dried meat, without extensive customs documentation and additional inspections. The Quechua tribe, which were ancestors of the ancient Inca empire, produced meat similar to jerky called ch'arki or charqui. Dry meat from domestic animals includes beef, pork, goat, and lamb or lamb, and game animals such as deer, kudu, garbaros, kangaroos and bison are also used. There are some manufacturers that produce veal jerky with a slightly different texture using ground beef.
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