How Beef Jerky is Produced

Beef jerky is a type of a meat that all the fat has been trimmed and cut into strips which are then dried with an aim of preventing it from spoiling. Before drying the lean meat slices salt is added so as to stop the growth of microorganisms such as bacteria on the meat. Drying of the now salted meat is done under low temperatures which usually takes time. Other than drying them directly, modern methods prepare beef jerky where it is first marinated by soaking the lean meat in a seasoned liquid or spice rub. The slices after being marinated is then dried or can also be smoked to remove water with the use of low-temperature heat. The final product of dried beef jerky is usually salty and can be eaten instantly without any further preparation. Chemical preservatives can be added when storing for longer periods although it is not necessary as the low moisture content reduces growth of microorganisms that can cause spoilage.

Gourmet beef jerky at is seasoned with marinade of high-quality ingredients which usually have a special presentation and are of high sophistication in some delicious blend of savory spices and also follow unique recipes. Gourmet beef jerky is prepared by first removing all the fat on the beef since the fat does not dry and once it's not dry, it provides a breeding ground for bacterial microorganisms which spoil the beef jerky. Gourmet beef jerky should be dried as soonest as possible to make sure the beef does not go bad easily and low temperatures used for drying helps to prevent meat from cooking as well as over drying which makes the meat become brittle. Drying ovens having low temperatures can be used for drying where the fast-moving air in the oven together with low heat increases the drying rate to just a few hours to the desired moisture content. Gourmet beef jerky slices which have been seasoned in marinade take much time to dry since the marinade increases the moisture content as compared to those that have been salted taking lesser time.

Once the gourmet Divine Bovine Jerky have been dried to the right moisture and cooled, they a packed in plastic bags that have been flushed with nitrogen gas or else the packs can be vacuumed to remove oxygen. Preventing oxidation of fat in the gourmet beef jerky packets can be done by packing oxygen absorbers with them. Gourmet beef jerky usually have a high protein and low carbohydrate content because of the low fat and moisture content. Natural preservatives are used in preserving gourmet beef jerky with no nitrite added and also they are gluten free. A sticky and sweet goodness of gourmet beef jerky is there since sugar is a major ingredient in their making. To learn more about beef jerky, go to

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