Jerky

Jerky is a type of preserved food where meat is dried to prevent spoilage. This method of preservation has been used for centuries by various cultures around the world. The word "jerky" comes from the Quechua word ch'arki, which means "dried, salted meat".

History

The process of making jerky has been used for thousands of years to preserve meat. The Incas are known to have used this method, and it was also used by Native Americans, who smoked meat over fires or dried it in the sun.

Preparation

To make jerky, meat is first trimmed of fat, since fat does not dry and can cause the jerky to spoil. The meat is then cut into thin strips, which are marinated in a mixture of salt, sugar, and spices. The strips are then dried, either by air-drying, smoking, or baking in a low-temperature oven. The result is a tough, chewy snack that can be stored for long periods without refrigeration.

Types of jerky

There are many different types of jerky, including beef jerky, turkey jerky, and venison jerky. The type of meat used and the spices in the marinade can greatly affect the taste and texture of the jerky.

Health aspects

Jerky is high in protein and low in fat, making it a popular snack for people on high-protein diets. However, it can also be high in sodium, which can be a concern for people with high blood pressure.

See also

• Biltong
• Pemmican
• Dendeng
• Pastirma
• List of dried foods

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  Jerky
• 
  Orange-marinated beef jerky
• 
  Meat drying to make jerky at Gandhola Monastery, Lahaul
• 
  Beef jerky being dried
• 
  Bak kwa
• 
  Raw jerky in dehydrator
• 
  Charqui
• 
  Jerky