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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, salted meat". [1][2][3]
Jerk (cooking) Scotch bonnet peppers native to Jamaica (cultivar of Capsicum chinense). 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 ...
Jerky comes in various flavors and types, but the most common types of jerky you’ll find on shelves is made of beef, turkey or venison. ... Better-for-you options include chicken, turkey, elk or ...
Biltong. Biltong is a form of air-dried, cured meat which originated in South Africa, and from there spread to other Southern African countries -- (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.
25. Roasted chickpeas: The crunchy little legumes pack a punch, with 6 grams each of protein and fiber per ounce. Make your own savory chickpea treat at home, or try Biena chickpea snacks in ...
Typically, to make beef jerky, the beef is marinated in a concoction of spices, sauces, and all things flavor-packed. Then, it goes through the drying process, either by using a dehydrator, an ...
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. [1] The material is then shaped via a continuous extrusion process—producing ...
Production and styles. Meat floss is made by stewing finely cut pork, chicken or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibers can be easily torn apart. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted ...