Beef Jerky: What is it? The Whole Manual

A classic food that has been enjoyed for ages is beef jerky. However, what precisely is beef jerky, and why is it still so well-liked today?

From a survival essential to a gourmet treat, this lean, protein-rich behemoth of taste has undergone a transformation. Jerky entices the inquisitive and pleases the seasoned palate with its flavorful appeal and chewy consistency.

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We’ll tell the tale of jerky, from its modest origins to the expertly produced strips that can be purchased in stores today. You’ll discover how it’s made, why it should be in your snack collection, and how to confidently choose the best jerky.

Markwell Beef is pleased to provide an amazing selection of quality jerky online for individuals who are eager to enjoy. This snack has been a family favorite for decades. Here is your comprehensive guide to all things beef jerky.

Beef Jerky: What is it?

Now tell me about beef jerky. What exactly is jerky? Even if you may have be aware that this is a meat snack of some kind, let’s take a closer look to explain its origins, composition, and why it will still be a staple in every cabinet in 2024.

The Background of Jerky

First things first: when was the invention of beef jerky made? The modern kind of beef jerky is the outcome of a millennium-old preservation technique.

Its origins are traced back to the Quechua tribe of the ancient Inca Empire, who devised a method of preserving meat by slicing it thinly, brining it with salt, and drying it in the sun or over roaring flames.

The term “ch’arki,” which means “dried, salted meat” in Quechua, was used to refer to this preserved meat. They were able to preserve meat for a long time using this technique, which was essential for their survival when fresh food was in short supply.

Jerky-making became a global phenomenon, with each culture customizing the recipe to fit its own resources and surroundings.

Native American groups in North America produced their own jerky, frequently from buffalo, elk, or deer, employing comparable drying methods and occasionally adding smoke for flavor and preservation benefits.

For nomadic tribes and later pioneers and explorers who required a dependable food source that wouldn’t decay on lengthy voyages, this way of preserving meat was extremely helpful.

The 1800s cowboys are frequently credited with creating modern jerky. Jerky was a reliable food source they would take with them on lengthy journeys and livestock drives across the American West.

That jerky was rougher and more utilitarian, meant only for nourishment. It was a long cry from the soft and tasty product we enjoy today. As a tribute to its history, Markwell Beef offers its own brand of cowboy jerky.

The art of creating jerky has evolved throughout the years. Meat was formerly only a survival food, but advances in drying and curing technologies have made it a gourmet snack that is appreciated by people worldwide.

You can really manufacture your own jerky at home using a variety of techniques, such as smoking, dehydrating, or even something as easy as air-frying jerky. Having said that, what precisely is used to make beef jerky?

What Goes Into Making Beef Jerky?

Lean beef slices that have had their fat removed are used to make beef jerky; this shortens the jerky’s shelf life.

Nevertheless, not every cut is created equal. Top round, bottom round, and flank steak are the ideal cuts for beef jerky since they are lean and generally less expensive than other cuts.

Let’s now discuss the manufacturing process for beef jerky. The first step is to cut off any excess fat. To guarantee a soft chew, the meat is then thinly sliced against the grain. We go into depth about this procedure in our article on cutting beef for jerky.

After the meat is ready, it’s necessary to marinate it, which is how a beef jerky recipe gets its distinct characteristics.

Soy sauce, Worcestershire sauce, vinegar, and other flavors and spices including onion, garlic, black pepper, and even sugar for a hint of sweetness are frequently added to the marinade.

But the marinade serves more purposes than just flavoring. It is also essential to the process of preservation. While salt functions as a natural preservative, the acidic ingredients aid in tenderizing the meat.

After marinating, the beef strips are arranged on racks and put inside a smoker or dehydrator. To guarantee that the meat dries uniformly without cooking, the temperature is carefully regulated. For jerky, the recommended range is 160°F to 180°F.

The meat’s moisture is gradually removed throughout this process, which concentrates the tastes and gives jerky its distinctively chewy texture. The thickness of the strips and the desired level of dryness will determine how long to dehydrate jerky, although it usually takes several hours.

An optional step that might add a smokey taste and help with preservation is smoking the jerky. Different wood types, including applewood, mesquite, or hickory, can be utilized to produce distinct flavor profiles.

In order to preserve the natural qualities of the meat, the smoking process is an art in and of itself, requiring precise control over the amount and duration of smoke. Our tiny-known secret? As our name implies, mahogany is definitely the greatest wood for smoking beef jerky. Later, more on that.

The end result is a low-fat, high-protein snack that has a satisfyingly chewy texture and a savory, slightly sweet flavor. Because of its easy preparation and limited ingredient list, beef jerky has endured as a tasty and practical snack choice.