Jerky
Jerky
Jerky (/ˈdʒɜːrki/; from Quechua ch'arki) is a type of lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is derived from the Quechua word ch'arki which means "dried, salted meat".
History
Jerky has traditionally been made by drying meat at low temperatures (140°F or 60°C for beef, 160°F or 70°C for poultry or pork) for a long period of time. This method of preservation has been used for centuries by many cultures. The process of making jerky can be traced back to the native peoples of South America, specifically the Quechua people, who are indigenous to the Andes.
Types of Jerky
There are many different types of jerky, including beef, pork, and turkey. Each type of jerky has its own unique flavor and texture. Some popular types of jerky include:
- Beef Jerky: This is the most common type of jerky. It is made from lean cuts of beef that are trimmed of fat, cut into strips, and then dried.
- Pork Jerky: This type of jerky is made from lean cuts of pork that are trimmed of fat, cut into strips, and then dried.
- Turkey Jerky: This type of jerky is made from lean cuts of turkey that are trimmed of fat, cut into strips, and then dried.
Health Benefits
Jerky is high in protein and low in fat, making it a healthy snack option. It is also a good source of essential vitamins and minerals, such as iron and zinc. However, it is important to note that jerky can be high in sodium, so it should be eaten in moderation.
See Also
External links
- Medical encyclopedia article on Jerky
- Wikipedia's article - Jerky
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