Beef Jerky Research Paper

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Beef jerky is believed to have originated in South America in the early 1800s or earlier. Ancestors of the Inca Empire made a product similar to beef jerky, using the meat from game animals such as deer, elk and buffalo. They salted strips of meat and allowed them to dry in the sun or over hot coals for long periods of time. This method of drying allowed the natives an excellent source of food when fresh meat was not available. The dried meat, if properly stored, could be kept for very long periods of time. Upon the arrival of the Spanish explorers the secrets of ch 'arki (charqui) were shared with the rest of the world. The pioneers of North America built smoke houses and hung pieces of meat, (buffalo and beef) over a fire to smoke cure the meat. Beef Jerky is made when the meat is flavored first and then dried and smoked. By adding spice and herbs they were able to make the dried meat much more palatable. Over the years Beef Jerky has become a very popular snack and comes in many, many different flavors and flavor intensities. It takes about 5 pounds of meat to make 1 pound of jerky. You can use most wild game meats, deer, moose, or elk to make jerky as well as domestic meats, including beef, pork and turkey.

It is best to start with five pounds of very lean beef. The eye of round is a great piece of beef to use because it is
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Put the lid on as tightly as possible, shake the jar until the beef and marinate are well combined. Remove the lid and ad enough cold water to cover the beef completely. Put the lid back on and refrigerate for 24 -48 hours. Shake the jar up any time you feel the urge. You can add any other herbs, spices or sauces to the marinate you think might taste good. You can also add hoi sin sauce, HP sauce, honey, red hot sauce, teriyaki sauce and many, many more. Use your imagination and you will come up with your favorite jerky marinate in no

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