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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 art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th century Jamaican ...
1. Make the Marinade: In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often.
Jerky. Orange-marinated beef jerky. Meat drying to make jerky. Gandhola Monastery, Lahaul, India. Jerky 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, salted meat".
Biltong. Biltong is a form of dried, cured meat which originated in Southern African countries ( South Africa, Zimbabwe, Malawi, Namibia, Botswana, Lesotho, Eswatini, and Zambia ). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu.
Italian Seasoning. Bring the flavors of the Mediterranean into your kitchen with this fragrant blend. Sprinkle it on everything with an Italian flair such as pasta, salads, pizzas, and roasted ...
At Jackson Buffalo Meat, there are no teepees. The jerky, along with salami and sausages, is made in a 1,400-square foot-factory connected to the retail store by a heavy metal swinging door.
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