Homemade Beef Jerky vs. Factory Produced Beef Jerky
In the marketplace for beef jerky, there are countless products which are sold as beef jerky made of exceedingly processed, formed and chopped meat. This is what I call run-of-the-mill store bought beef jerky. By comparison, genuine, homemade, beef jerky doesn’t come prepackaged in a smoky stick of unidentified preserved meat. Rather, the homemade variety comes as traditionally sliced, whole muscle meat that contains between 10-15g of protein, 1g of fat, and 0-3g of carbohydrates per 30g portion of homemade (i.e. genuine) beef jerky.
Less expensive beef jerky, the store bought type, is also mixed with a number of diverse flavors. Afterwards, the mush is processed into thin dried strips. The product you see in the store is usually labeled as beef jerky. Nonetheless, you’ll also notice the qualifier “ground and formed” on most store bought containers. You can find the store bought variety of beef jerky in just about any supermarket or convenience stores.
Less expensive beef jerky, the store bought type, is also mixed with a number of different flavors. Afterwards, the paste is processed into thin dried strips. The end product is usually labeled as beef jerky. However, you’ll also notice the qualifier “ground and formed” on most store bought containers. You can find the store bought variety in just about any supermarket or convenience stores.
Once the variety of meats for the store bought variety of beef jerky has been decided upon, the meat has to be rapidly dried in order to reduce the bacterial growth that has a high likelihood of occurring while the meat is still in the process of drying. To prevent the meat from cooking, the sliced strips of meat are dried at low temperatures. Chemical preservatives like sodium nitrite are added after the meat is dried. The tried and true method of preserving and flavoring the meat consisted of “smoking” it in the past. At present, contemporary factories “salt” the meat because it allegedly enhances the meats flavor as well as preserves the meat.
Once the mystery meat of the store bought variety of beef jerky has been settled upon, the meat has to be dried quickly in order to reduce the bacterial growth that will occur while the meat is still in the process of drying. To avoid cooking the meat, the strips of meat that have been sliced are dried at low temperatures. After the meat is dried, chemical preservatives like sodium nitrite are added. The traditional method of preserving and flavoring the meat consisted of “smoking” it. Now, present-day factories “salt” the meat because it supposedly enhances the meats flavor as well as preserves the meat.
By contrast, if you’re looking for the natural, healthier, and awesome flavor of homemade beef jerky, you’ll usually have to journey to the rural parts of your county. Driving all the way to your local farmers’ market out in the ‘country’ can be problematic sometimes though, especially if you don’t like driving to Timbuktu! That’s one of the reasons why homemade beef jerky specialists started focusing on using the power of the Web to bring great tasting homemade beef jerky to the doorsteps of customers in only a tiny number of mouse-clicks. Homemade beef jerky shouldn’t be accessible to only those willing to travel 15 or 20 miles from their homes. Luckily, that’s no longer a problem. So if you’re thinking of getting a loved one or a friend a special gift, or you just want some nutritional homemade beef jerky, explore the Web to find some amazing tasting homemade jerky.
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