YOU GOT THE MEATS
By Angela Garrity, Guest Blogger
Today we celebrate dry, flavored meats because it is Jerky Day.
Many think of jerky as “beef jerky”, however jerky is made from almost any type of meat, including deer, chicken, poultry, pork and turkey.
Jerky is essentially what happens when you take lean meat, soak it brine, and leave it to dry under specific circumstances, according to the University of Idaho. This nutrient-dense meat has been made lightweight by drying. A pound of meat or poultry will weigh only about four ounces once it is made into jerky, and it can be stored for months without refrigeration because most of the moisture has been removed. Salt is added to the meat before it is dried, to prevent bacteria from developing.
The origin of the word Jerky would be most surprising to many of us, it is from the Quechua word ch’arki, the Quechua being a family of people who live in the Andes mountains of South America.
Jerky can come in a surprising number of flavors, including some delicious and spicy orange and pepper varieties or our personal favorite – Smokin’ Death Beef Jerky. Jerky Day is your opportunity to try out a new flavor of jerky, or perhaps a lump of new meat.
Today, try rounding up the culinary adventure of making your own jerky using a smoker or dehydrator. Come up with your own flavor combinations and varieties, and produce the kind of snack you can eat the whole year round, so go out there and get smoking and curing and drying, and enjoy the delicious meats!
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