What are the different types of dried meat?

Dried meat has a century old roots in the kitchen around the world. In air dried or cured salt, drying meat is considered to be the oldest form of meat protection. The moisture leaves the meat when drying, reducing the weight and size of the meat, but still retains its protein. The advantage of dried meat is that it does not require cooling; The disadvantage, however, is that most dried meat has a very high sodium content. Other meat, which is suitable for conversion into dried meat, includes antelope, deer and camel. Meat, which is very greasy, can take care of how it dries, so it usually avoids. The raw meat is cut into strips that can be placed in a marinade or otherwise spicy, if desired, before the drying process starts. The meat can be dried in the air on the hooks, placed in a dehydrator or baked in the oven for dry. Beef can be dried as it is or is flavored with a marinade or friction. For almost every floor there is beef jerky variant, from Mesquite mixturesAnd spicy flavors of cajun after black pepper. The side steak is one cut used to make jerky and place the meat in the freezer for several hours to ensure that it is cut firmly into thin strips.

In South American countries, including Brazil, Charque is a form of beef jerked by salt to preserve meat. The jerky pieces are immersed in salt water, then removed and placed between the hills of salt for several days. Finally, the pieces of Charque are washed, flattened to help remove moisture and placed in the sun to dry.

Pastirma is common dried meat in Armenia, Turkey and Egypt and is made using beef or camel meat. The pieces of meat are salted, dried in air and pressed. When the meat is carried out, the hypocrass is made of garlic, peppers and mustard. In South African countries, Biltong is made of antelope and beef meat cut into long strips anddry and soaked or soaked in a brine. It can also be flavored with spices, including garlic, anise and coriander.

ODKA is prepared from livestock, which are hit in drought and are produced in East African countries, including Somalia. Qwanta is also produced in East African countries and offers meat strips covered in pepper sauce sauce. Kilishi is made of thin slice of goats, lamb or beef in some areas of West Africa, including Nigeria. The slices are dried by the sun and then filled with a mixture of water, spices and cubes made of expensive hills before they are again dried by the sun. After drying, the meat can be baked over the fire for a few minutes to help develop its taste.