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Top Characteristics Of Good Beef Jerky

History of preservation of food is a matter of long ago when no refrigerators were discovered. Food items drying in sun is the oldest method of preservation which is still popular in many developing nations. There are many eatables which are made by drying in sun. One of them is beef jerky, which was once a lightweight survival necessity for Native Americans and settlers heading west has become much more than just a snack. People started experimenting on with different sauces and tastes with it. It is true that most nutritional properties of meat do not get washed away if dried in sun. Thus, drying in sun is the best method for preservation of nutritional food like beef jerky.
Drying in sun surely is a time consuming process but it ensures that the food can be stored safely for longer time. Jerky can be prepared from variety of animal species but most popular among them is beef jerky. Today people have become more health conscious, thus they choose beef jerky over junk food. As the demand of beef jerky is increasing, a number of brands ...
... are coming up to serve beef jerky with different flavors, tastes and preparation methods. The fear with purchasing the jerky then doubles as you are not sure which brand to purchase and secondly is the quality worth paying the money they asking for?
The main focus is that you should know where and which brand to purchase as jerky are high priced. Most people choose option of trying a brand and if it gives a natural taste then stick to it for long time. So that it is ensured that you are choosing the real tasting beef jerky. There are certain parameters on which the consumer can choose jerky and define the true characteristics of beef jerky. Let us look at some of them-
Real taste- When you eat something, the most basic thing you look for is the taste. Same is the case with jerky. A bite of the beef jerky will ensure whether the choose stuff is right or wrong. Jerky are good if only they taste like real meat. Otherwise, most brands of jerky taste much sugary contain tendizers and added preservatives. Once you take a bite, observe whether it taste like real beef or grilled steak or roast tritip.
Real chew- many brands offer beef jerky that are so sugar filled that they taste different and seems gummy, so stick to your teeth. Sometimes, they are cooked much changing to crumbly matter. This may distract you from eating good beef jerky. All you need is to recognize a good beef jerky.
Flavor- When the jerky is purchased and you have a bite of it, check once if it has got the same flavor that it was advertised for. For example if the packet suggests that they serve hot jerky, then it should be hot enough not medium hot or same is the case with teriyaki. Most brands use soy sauce in preparation of teriyaki but forget to add mirin wine and ginger, which is not acceptable.
Contains preservatives- Mostly preservatives like sodium nitrite and sodium erythorbate are used as preservatives in beef jerky. Sometimes preservatives ruin the taste. Now a days, vacuum packaging and oxygen as preservatives which also sometimes change the taste to a certain level.
Chewing difficulty- In early days it was natural to find hard jerky but these days cooking facilities are available to such extent that getting soft, easily chewable and fleshy jerky is easy. If your jaws are getting tired of chewing hard beef jerky then probably you need to change the brand of the beef jerky you are eating. Natural jerky are soft to chew and you do not have to put effort to eat it.
Stringiness- If you choose low priced jerky then you will get lots of stingy sinews, rubbery stuff or un-chewable tissues. Sometimes you may also find large chunks of fat which is not good for health. On the other hand, good jerky are easy to chew and lean. It’s ok to have tiny chunks which will give you beefy flavor.
Having good and nutritious food rich in protein can help in many ways and change life for good. Contact Top Herd to know more about their products and how it can help you lead a healthy lifestyle.
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