What is jerky?

The meat is the meat that has been maintained by curing and then drying to remove any moisture that could facilitate rot. Many cultures around the world have developed a certain method of heat canning by drying, because the drying of meat is easy and does not require any thermal or fantastic equipment. The name "jerky" is taken from the Indian Quechua language in Latin America, as well as the basic technique of preparation, but similar dried meat can be found around the world. Many hunters make game or rabbit jerky and a fisherman can do with their catch. To tear, the meat is cut into long strips and wipes with salt and spices or cured into a salt solution. After the meat is cured, it is suspended in a wind dry area with reasonably high ambient temperatures, so that the meat slowly dries. Although jerky is not cooked, it is safe to eat, because the habit of the process of curing and drying is removed from the jerky process by RMFUL organisms.

The jerk production process is sometimes called a jerk. It is said that the meat that was prepared in this way was "torn". The roast meat was popular with many European explorers, especially sailors, because it is very tasty and is not subject to rot. When he was well prepared, jerky could withstand long trips, unlike the poorly cured masses that were previously used. This meat could be at the end of the journey, which would be at least attractive, toe and moldy.

The dehydration process causes jerky radically shrinking when it dries. Finally, it is jerked about five times smaller than fresh meat used to make it. Dehydrated meat is also very tasty because the tastes are concentrated in a small amount of meat that remains. To flavor jerky, it is possible to use numerous mixtures of the curing process, which makes the meat sweet, spicy and everything in between. Amateur chefs should be careful when they tear the meat because the temperature and flow of air isMaybe control while the meat dries.