jerky Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes
llama,
beef,
pork,
goat and
mutton or lamb and game animals such as
guanaco,
deer,
kudu,
springbok,
kangaroo, and
bison are also used. Other animals such as
turkey,
ostrich,
calamari,
salmon,
chicken,
duck,
goose,
shrimps,
oxen,
squids,
octopuses,
alligator,
pigeon,
crocodile,
tuna,
emu,
horse,
camel,
lion,
bear,
snake and
earthworm have entered the global, national, regional or local market with varying degrees of success. Most
fat must be trimmed from the meat prior to drying, as fat increases the chances of spoilage (modern
vacuum packing and chemical
preservatives have served to help prevent these risks). The meat must be dried quickly to limit
bacterial growth during the critical period when the meat is not yet dry. To dry quickly without high temperature, which would cook the meat, the meat must be sliced or pressed thin.
Salt is the most commonly added ingredient and is used to improve flavor, enhance the storage life and remove moisture from the product. Spices such as
black pepper or
garlic are other common ingredients. Ingredients such as
soy sauce,
Worcestershire sauce,
sugar,
teriyaki or barbecue spice can be added to change the flavor and are usually employed in homemade beef jerky recipes. In industrial settings, large low-temperature drying ovens with many heater elements and fans use exhaust ports to remove moisture-laden air. The combination of fast-moving air and low heat dries the meat to the desired moisture content within a few hours. The raw, marinated jerky strips are placed on racks of nylon-coated metal screens sprayed with light vegetable oil to allow the meat to be removed easily. The screen trays are placed closely in layers on rolling carts and then put in the drying oven. A plethora of suitable dehydrators for use at home with the aim of producing homemade jerky are widely available. These dehydrators work by passing heated air over the meat to remove moisture in order to dry it. The air evaporates moisture in the meat drying it out. Chemical preservatives, such as
sodium nitrite, are often used to prepare jerky with the historical salted drying procedure.
Smoking is the most traditional method, as it preserves, flavors, and dries the meat simultaneously.
Salting is the most common method used today, as it provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a
marinade, adding moisture to the meat can increase the drying time. ==Packaging==