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HAND MADE DRIED SPICED BEEF
Due to its low fat and moisture content, DRIED BEEF JERKY is a real protein bomb. This is why it is regularly used by professional soldiers, professional athletes and anyone who, after strenuous training or work, needs new strength. For example, 30 g of lean beef contains about 7 g of protein. By removing 15 g of water from meat, the protein ratio is increased to almost 15 g of protein in 30 g of dried beef and contains only seven grams of fat.
Homemade dried beef jerky (beef jerky) is prepared according to old recipes of so-called low temperature drying methods with salt and spices. We currently produce “original” flavor, Chili-Sriracha and Original smoked.
BEEF JERKY HISTORY
It's no secret that we love dried meat and want to know all about delicious dried meat. There is
much historical evidence that people all over the world have consumed this delicious and healthy food very much long time. We searched all the hidden corners of the globe and the dark pages of history to show you BEEF JERKY's history. Meat drying has long been a popular way to preserve and consume food. Almost any meat can be dried.
One of the oldest evidence of meat drying was found in Egypt. Thousands of years ago, ancient Egyptians dried meat in huge quantities, probably by laying strips of meat in the sun. Archaeologists discovered this when they found dried meat preserved in tombs. The flesh did not decompose in the dried form and was not attacked by insects and would therefore persist for a long time - especially in the tomb.
The word "JERKY" comes from the Quechua language of Native Americans in South America. He made the Inca empire
"ch'arki" since 1550. ""ch'arki" meaning dried meat was a product from the Andes region. "ch'arki" was made from all kinds of cut and boned meat, but most often used Alpaka and Lama meat, which are indigenous to the region and were already domesticated at that time. "ch'arki" was shared with the Spanish conquerors in the area. The Spaniards were impressed with the "ch'arki" and eventually brought it back to Western Europe.
The natives of North America were making a »jerky« variation called »pemmican«. The dried meats, fats and dried berries were crushed and mixed into a "much sought after" pemmican. Pemmican was very popular with researchers, pioneers and early settlers for its long shelf life and easy portability. Pemmican is derived from the word Cree, which comes from fat / fat and this jerky-like the food has become the object of commerce of many Native American tribes. Pemmican was made from meat available to Native Americans, it was the usual meat of buffalo, deer, roe deer and moose. Early pemmican makers used cranberries and Saskatoon strawberries. Other berries, such as blueberries and cherries, were used only for ceremonial purposes, such as wedding. The process of making pemmican differs from other types of jerky. The meat was cut into thin slices then dried either in hot sun or by slow burning of the fire until the meat was dry and brittle. Then the dry pieces of meat were crushed with stones until very small pieces or even meat powder were obtained. Then the crushed meat was mixed with melted fat. The dried fruits were also crushed with stones and added to a mixture of meat and fat. The result was a pemmican that had a lot of calories and fat. There were three recorded modes of pemmicane cosumption. The first, and the simplest, was that you consumed it as it is. Second, it could be prepared in a stew where it was mixed in water along with flour, wild onions and potatoes. Such stew was called »rubaboo«. The third way the Great Plains hunters saw it was fried pemmican prepared alone or with potatoes
and onions. They called it »rechaud«.
»Coppiette« is an Italian version of jerky. These were dry meat sticks made from meat of horses or donkeys and were used mainly by poor farmers. The thigh meat was cut into strips andslowly smoke until it has dried and softened. They also used goat and sheep meat.Coppiette comes from Castelli Romani, or Roman castles, which was an area of small towns in the southeastof ancient Rome. The meat was seasoned with salt, cormorant and flakes of red pepper to give a tastethose dry meat sticks. The meat sticks were tied in pairs, after which the »copiette« got its ownthe name »little couples«. Usually it has dried in front of hearths or fireplaces for 60 days. For this reason, it was normalworked during the winter months.
Ethiopians have a long history of making jerky, which they called »Quanta.« There were meat stripsseasoned with salt, black pepper and traditional Ethiopian spices berbera or awaze (chili mix).Berbere is a spice blend that includes chili peppers, garlic, ginger, basil and Fenugreek (Greekhay). It is a popular spice blend in the cuisines of Ethiopia and Eritrea. Another form of jerky found in West Africa is called »Kilishi« A treat in Hausa Land, a region in Nigeria and Niger with some population in Cameroon, Côte d'Ivoire, Chad, Togo, Ghana, is considered a treat.Sudan, Gabon and Senegal. Kilishi is often beef jerky made of beef, but sheep and goats could also use it. Each limbit bobbed and then each muscle cut into thin, leaf-like pieces. The meat rolls are set to dry in the sun, then dipped in peanut sauce, water, onions and spices. Thenthe leaves were left to dry and then baked on a wire mesh. Kilishi preserved like this can be stored for months.
BEEF JERKY's history also has roots in South Africa. »Biltong« in Dutch is made up of »bil« which means buttocks and »Tong« meaning tongue or strap. Indigenous South Africans, such as the Khoikhoi, had the process of storing the meat by cutting it into strips and salting and letting it dry. For the majority of the region's population, dried meats were essential for survival. European researchers tried to breed herds of livestock, but it took years. They needed canned meat earlier to form the term biltong. History blames Voortrekkers, a group of Dutch pioneers, for spreading the popularity of biltong in the north in the 1800s. Biltong was made by hanging meat in the air for a period of about two weeks, otherwise it was also known as a fourteen diary. People were preparing biltong during the cold winter months when the cold helped to inhibit the development of bacteria. Traditionally, biltong was marinated in vinegar for several hours, then the marinade was discarded, and the meat was seasoned with salt and spices. The spice blend consists of rock salt, roasted coriander, black pepper and brown sugar. Vinegar is a big killer of bacteria, while spices have all the microbial properties.
China's ancient jerkya is called bakkwa, and salty dried meat is usually made of pork. The dried technique is derived from ancient Chinese meat preservation techniques and is considered a delicacy. For bakkwa, the meat is sliced thin, marinated and air-dried before being cooked over a hot plate.