Beef jerky - Delicious flavors of spicy dried 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.
OLD EGYPT
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.

SOUTH AMERICA
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.

NORTH AMERICA
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«.