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Jerky
Jerky is lean trimmed meat strips which are Food drying, dehydrated to prevent Food spoilage, spoilage and seasoned to varying degrees. Normally, this drying includes the addition of salt to prevent Microorganism, microbial growth through osmosis. The word "jerky" derives from the Quechua languages, Quechua word ''wikt:ch'arki#Quechua, ch'arki'' which means "dried, salted meat". Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or Smoking (cooking), smoked with low heat (usually under ). 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. A proper protein-to-moisture content is required in the final cured product to ensure maximum shelf-life. Many products that are sold as jerky consist of highly processed, chopped, and formed meat rather than traditional sliced whole-muscle meat. These products may contain m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ch'arki
Jerky is lean trimmed meat strips which are dehydrated to prevent spoilage and seasoned to varying degrees. Normally, this drying includes the addition of salt to prevent microbial growth through osmosis. The word "jerky" derives from the Quechua word '' ch'arki'' which means "dried, salted meat". Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under ). 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. A proper protein-to-moisture content is required in the final cured product to ensure maximum shelf-life. Many products that are sold as jerky consist of highly processed, chopped, and formed meat rather than traditional sliced whole-muscle meat. These products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biltong
Biltong is a form of air-dried, cured meat which originated in Southern Africa. Southern African countries include South Africa, Zimbabwe, Namibia, Zambia, Malawi, Botswana, Lesotho and Eswatini. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least . The word "biltong" is from the Afrikaans ("buttock") and ' ("strip" or "tongue"). Origins Meat preservation as a survival technique dates back to ancient times. Meat can be preserved by curing it in salt, brine, or vinegar as well as saltpetre (potassium nitrate). Potassium nitrate kills ''Clo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (cooking)
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastirma
Pastirma or Pasterma, also called pastarma, pastırma, pastrma, pastourma,, basdirma, basterma, basturma, or aboukh is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Romania, Bulgaria, Egypt, Kurdish region, Greece, Cyprus, Iraq, the Levant, North Macedonia, Turkey and Georgia. Etymology and history ''Basturma'' existed in ancient Armenian cuisine, where it was known as ''aboukh (). The word ''abookhd'' (Classical Armenian ''apukht'') was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”. According to T. Durham, basturma is of Armenian origin and is still prepared in the Middle East according to old family recipes. ''Pastırma'' is mentioned in Mahmud of Kashgars Diwan Lughat al-Turk and Evliya Çelebis Seyahatname. According to Turkish scholar Biron Kiliç, and other sources, the term is derived from the Turkic noun ''bast� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South America
South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a considerably smaller portion in the Northern Hemisphere. It can also be described as the southern Subregion#Americas, subregion of the Americas. South America is bordered on the west by the Pacific Ocean, on the north and east by the Atlantic Ocean, and to the south by the Drake Passage; North America and the Caribbean Sea lie to the northwest. The continent includes twelve sovereign states: Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay, and Venezuela; two dependent territory, dependent territories: the Falkland Islands and South Georgia and the South Sandwich Islands; and one administrative division, internal territory: French Guiana. The Dutch Caribbean ABC islands (Leeward Antilles), ABC islands (Aruba, Bonaire, and Curaçao) and Trinidad and Tobago are geologically located on the South-American continental shel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Meat
Goat meat is the meat of the domestic goat (''Capra hircus''). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat.''Oxford English Dictionary'', 3rd edition, June 2003blend of "goat" in French and "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928, however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. In cuisine Goat meat is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (Jamaica), Haitian cuisine, Dominican cuisine and Ecuadorian. Cab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, 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 meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bak Kwa
Bakkwa, also known as ròugān, 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] |
Beef Jerky Being Dried
Beef is the culinary name for meat from cattle (''Bos taurus''). 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. In prehistoric times, humans 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. Some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
