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Jerky Orange-marinated beef jerky Meat drying to make jerky. Gandhola Monastery, Lahaul, India. Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried ...
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
Peperami is a pork jerky snack manufactured by Jack Link's. [1] It is similar to BiFi and is manufactured in Ansbach, Germany, and sold in the United Kingdom, Mexico and Ireland, across multiples and independent retailers. The snack has multiple variants made with pork, and Peperami launched a beef variant in 2017.
Pork rind is the culinary term for the skin of a pig.It can be used in many different ways. It can be rendered, fried in fat, baked, [1] or roasted to produce a kind of pork cracklings (US), crackling (UK), or scratchings (UK); these are served in small pieces as a snack or side dish [2] and can also be used as an appetizer.
When it comes to on-the-go snacking, beef jerky often tops the list due to its convenience and long shelf life. As a popular snack known for its rich flavor and convenient portability, beef jerky ...
Bakkwa, also known as ròugān, is a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China. [1] The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. [1]
Cumberland sausage. Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria.It is traditionally very long, up to 50 centimetres (20 inches), and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths.
Pork scratchings served in an English gastropub. Pig skin made into cracklings are a popular ingredient worldwide: in the British, Central European, Danish, Quebecois (oreilles de crisse), Latin American and Spanish (chicharrones), East Asian, Southeast Asian, Southern United States, and Cajun (grattons) cuisines. They are often eaten as snacks.
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