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Dried Meat
Dried meat is a feature of many cuisines around the world. Examples include: *Kulen Slanina Pečenica *Aliya, sun-dried meat from Kenya * Bakkwa or rougan, Chinese salty-sweet dried meat sheets. * Biltong, a cured meat that originated in Southern Africa. * ''Bògoǫ'', a dried and smoked meat, often caribou, of the Dené people of northern Canada. * Borts, air-dried strips of horse or cow meat used as traveling food or to last the winter in Mongolia. Often ground into powder and mixed with water to create soup. * Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy. * Brési, made in the canton of Jura and in Jura Bernois in Switzerland and in the department of Doubs in France. * Bündnerfleisch, air-dried meat from Kanton Graubünden in Switzerland. * Carne-de-sol, sun-dried salt beef from Brazil. * Carne seca, air-dried meat from Mexico. * Cecina, lightly smoked, dried, and salted meat from northwestern Spain (Asturias, León, Cantabr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bak Kwa
Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China. The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. It is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around to a final water activity between 0.60 and 0.69. Nowadays, products with a softer texture, lighter color and less sugar are preferred. The type of bakkwa products has a higher water content, and thus has a softer texture and lower sugar content. Whereas the traditional bakkwa has a water activity below 0.7, bakkwa tends to be closer to a water activity of about 0.79. Nevertheless, can have a similar shelf life to other types of bakkwa. Bakkwa is very popular in Singapore and Malaysia where it is traditionally eaten du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kanton Graubünden
The Grisons () or Graubünden,Names include: *german: (Kanton) Graubünden ; * Romansh: ** rm, label= Sursilvan, (Cantun) Grischun ** rm, label= Vallader, (Chantun) Grischun ** rm, label= Puter, (Chantun) Grischun ** rm, label= Surmiran, (Cantun) Grischun ** rm, label=Sutsilvan, (Cantùn) Grischùn ** rm, label= Rumantsch Grischun, (Chantun) Grischun; * it, (Cantone dei) Grigioni ; *french: (Canton des) Grisons . See also other names. more formally the Canton of the Grisons or the Canton of Graubünden, is one of the twenty-six cantons of Switzerland. It has eleven regions, and its capital is Chur. The German name of the canton, , translates as the "Grey Leagues", referring to the canton's origin in three local alliances, the Three Leagues. The other native names also refer to the Grey League: in Sutsilvan, in the other forms of Romansh, and in Italian. ''"Rhaetia"'' is the Latin name for the area. The Alpine ibex is the canton's heraldic symbol. The largest and ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corned Beef
Corned beef, or salt beef in some of the Commonwealth of Nations, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of '' Clostridium botulinum'' bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a variety of regional dishes and as a comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fenalår
is a traditional Norwegian cured meat made from salted and dried leg of lamb. is a very popular dish in Norway and is often served with other preserved food at a Christmas buffet or on Norwegian Constitution Day. Curing time is normally about three months, but may be matured for a year or more. In some parts of the region, especially in the Voss area, the leg is also slightly smoked (using a cold smoke process) before curing to prevent any mould-related problems that may occur when drying meat in a humid, mild climate. It is still quite common for many Norwegians to salt and cure the meat at home. The finished meat is dark red to brown in color. Fresh-cut slices of high quality ' are smooth, tender and somewhat shiny, but not moist. The taste is slightly sweet and not too salty. The meat must have a pronounced, but never rancid, taste of mutton. Normally the meat is served as thin slices, but it is also common—at informal gatherings—to send the leg around the table wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Droëwors
''Droëwors'' (; Afrikaans literally "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made as a ''dunwors'' (Afrikaans for "thin sausage") rather than ''dikwors'' ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. If ''dikwors'' is to be used, it is usually flattened to provide a larger surface area for drying. The recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried, mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage. Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional droge worst and Italian cured salumi, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chipped Beef
Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces. Some makers smoke the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets. The processed meat producer Hormel once described it as "an air-dried product that is similar to bresaola, but not as tasty." Uses Chipped beef could be used to make frizzled beef (creamed chipped beef or SOS in military slang), or with eggs. Availability Chipped beef is served in many diners and restaurants in the United States as a breakfast item. It is popular among the veteran community who generally refer to it by the dysphemism "Shit On a Shingle"; chipped beef in milk gravy (or "S.O.S.") is a common traditional meal which is served in all branches of the United States Armed Forces due to its reasonable nutritional profile, ease and speed of preparing, and relatively low cost ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpaca
The alpaca (''Lama pacos'') is a species of South American camelid mammal. It is similar to, and often confused with, the llama. However, alpacas are often noticeably smaller than llamas. The two animals are closely related and can successfully crossbreed. Both species are believed to have been domesticated from their wild relatives, the vicuña and guanaco. There are two breeds of alpaca: the Suri alpaca and the Huacaya alpaca. Alpacas are kept in herds that graze on the level heights of the Andes of Southern Peru, Western Bolivia, Ecuador, and Northern Chile at an altitude of above sea level. Alpacas are considerably smaller than llamas, and unlike llamas, they were not bred to be working animals, but were bred specifically for their fiber. Alpaca fiber is used for making knitted and woven items, similar to sheep's wool. These items include blankets, sweaters, hats, gloves, scarves, a wide variety of textiles, and ponchos, in South America, as well as sweaters, sock ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Llama
The llama (; ) (''Lama glama'') is a domesticated South American camelid, widely used as a meat and pack animal by Andean cultures since the Pre-Columbian era. Llamas are social animals and live with others as a herd. Their wool is soft and contains only a small amount of lanolin. Llamas can learn simple tasks after a few repetitions. When using a pack, they can carry about 25 to 30% of their body weight for 8 to 13 km (5–8 miles). The name ''llama'' (in the past also spelled "lama" or "glama") was adopted by European settlers from native Peruvians. The ancestors of llamas are thought to have originated from the Great Plains of North America about 40 million years ago, and subsequently migrated to South America about three million years ago during the Great American Interchange. By the end of the last ice age (10,000–12,000 years ago), camelids were extinct in North America. As of 2007, there were over seven million llamas and alpacas in South America and over 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charqui
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word ''ch'arki'' which means "dried, salted meat".Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary) All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cecina (meat)
In Spanish, ''cecina'' is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin ''siccus'' (dry), via Vulgar Latin ''(caro) *siccīna'', "dry (meat)". Spain Cecina is similar to ham and is made by curing cow, horse or rabbit meat. The best known ''cecina'' is ''Cecina de León'', which is made of the hind legs of a cow, salted, smoked and air-dried in the provinces of León and Palencia in northwestern Spain, and has PGI status. Latin America The word ''cecina'' is also used to name other kinds of dried or cured meat in Latin America. Mexico In Mexico, most ''cecina'' is of two kinds: sheets of marinated beef, and a pork cut that is sliced or butterflied thin and coated with chili pepper (this type is called ''cecina enchilada'' or ''carne enchilada''). The beef version is salted and marinated and laid to dry somewhat in the sun. The marinated beef version can be consumed uncooked, similar to prosciutto. The pork "cecina enchilad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carne Seca
:''See also carne-seca, a Brazilian dried meat.'' Carne seca ("dried meat" in Spanish) is a type of dried beef used in Mexican cuisine. Regional variants Northern Mexico In northern Mexican cuisine, particularly the states of Chihuahua, Sonora, and Nuevo León, carne seca is cooked in a dish called ''machacado'' (named ''machaca'' in other states), which includes tomatoes, onions, chile verde, and eggs. Sometimes, potatoes are included or used in lieu of eggs. Southwestern United States Arizona In Arizona, according to Marian Burros of ''The New York Times'', carne seca is a popular meat filling used by Tucson-area Mexican restaurants in enchiladas, chimichangas, and tacos, and is sometimes mixed with eggs. California According to ''The Oxford Companion to American Food and Drink'', the newly arrived Anglo-Californians had acquired the taste for carne seca from their Californio neighbors during the 19th century California Gold Rush era. New Mexico In New ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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