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How Commercial Beef Jerky Is Made

The process of making beef jerky can be simplified into five cardinal steps: slicing, marinating, laying, cooking, and packaging.

The overall process to brand beefiness jerky at domicile is very like to the steps of making beef hasty in a commercial kitchen or factory. Whether it'south shop-bought hasty or homemade hasty, the procedure stays the aforementioned. The biggest difference is calibration and efficiency.

Beef jerky making is a simple process.

When cleaved downwardly into its most basic steps, the process of making beef jerky is very simple. The nuances and techniques inside these steps, nonetheless, is where things can get complicated.

While this guide provides an overview of how to make beef hasty, the process is the same for fish jerky, turkey jerky, buffalo jerky, and mushroom hasty.

What is beef jerky made out of?

Beef jerky is made out of beefiness, liquid ingredients, and dry ingredients.

  • Beefiness
  • Liquid Ingredients (Soy Sauce, Tamari, Worcestershire Sauce, Teriyaki Sauce, Liquid Aminos, Coconut Aminos)
  • Dry Ingredients (Salt, Pepper, Garlic Powder, Smoked Paprika, Onion Powder, Chile Flakes, and other seasonings)

The options are limitless when it comes to beef hasty ingredients.

Here are the v key steps to making beefiness hasty.

1. Slicing Beef Jerky

Selecting the right cut of meat is important.

The first step in the beef hasty making process is slicing.

Common cuts of beefiness for beef jerky include Pinnacle Round, Flank Steak, London Broil, Top Sirloin, Sirloin Tip, Round Roast, Lesser Round, and Rump Roast. Some beefiness jerky is fifty-fifty fabricated with Filet Mignon.

Beef jerky that is made from ground beef is a different type and process. Traditional beefiness jerky is made with whole-muscle beefiness.

Acquire more than virtually the best cuts of meat for beefiness jerky.

No thing the cut of beef, it'south important to start with a lean cut. Before the meat is sliced for jerky, all visible fat is trimmed from the meat.

The meat is sliced against the grain which helps break downward the natural fibers of the meat. This creates the optimal chew and bite. There are a range of options when it comes to slicing. The meat tin be sliced with a pocketknife, hand slicer, or slicing machine.

An insider's tip for the slicing pace is to temper or partially freeze the meat. This makes it easier to create even cuts of uniform thickness. Some producers likewise opt to utilize a meat tenderizer at this stage which creates tiny pin holes in the meat which makes it fifty-fifty softer.

At People'due south Choice Beef Jerky, we thinly slice whole muscle pieces of lean beef by hand. We believe in using 100% American beef, sourced right here in the USA. Nosotros never utilise imported or frozen beef.

Nosotros believe in quality. At the end of the day, premium raw ingredients direct translate into ameliorate quality end products. Each piece of meat is cleaned of any excess fatty to make sure information technology meets our high-quality standards.

Once the beef is properly prepped, we utilise a slicing machine to create thin strips of perfectly sized jerky strips. The slicing machine guarantees relative consistency in thickness across the pieces of jerky.

Each piece is advisedly inspected to make sure it meets our high standards. The primal aspect of the slicing stride is to go consequent thickness to ensure even cooking. Otherwise, some pieces will come out overcooked and others undercooked.

two. Marinating Beef Jerky

The marination step is where creativity can really sing.

The second step in the beef jerky making procedure is marinating.

A combination of dry out spices and liquid ingredients are mixed with the sliced meat. A sufficient amount of fourth dimension needs to be allocated to make certain that the marinade non only covers the meat, but too penetrates into the fibers of the meat.

The marinade recipe comes downwards to personal preference. There is an unlimited amount of flavor combinations that you tin can use from simple hasty to gourmet jerky. The process of marinating beef hasty is very like to marinating your favorite meats in the dwelling kitchen.

Common ingredients for the jerky marinade include salt, freshly ground black pepper, reddish pepper flakes, brown sugar, sodium nitrite, garlic powder, onion powder, paprika, worcestershire sauce, soy sauce, and liquid fume.

As a full general rule of thumb, the longer time allowed for marinating, the deeper and more nuanced the level of season. There's definitely a point of diminishing returns when it comes to time, but we recommend a minimum of 30 minutes and upward to 24 hours.

At People's Pick Beefiness hasty, we requite the meat and marinades ample time to fully integrate and mix earlier the cooking footstep. Extended marination time non only improves flavor, just as well can increase the tenderness of the meat by breaking down the fibers of the meat.

A+ flavor

A very nice garlicky, Asian flavor. Almost teriyaki, but non quite. Sesame oil definitely shines through. Sweet, merely not overly so. Overall wonderful improver.

MICHAEL B.

Shop Gourmet Beef Jerky

three. Laying Beef Jerky

Laying jerky by hand is the way to go.

The 3rd step in the beefiness hasty making process is laying the hasty onto stainless steel screens.

Each individual piece of sliced and marinated jerky is laid by hand. This is a critical footstep equally the pieces must exist evenly spaced on a unmarried layer and gently dropped onto the screens to ensure that the full batch of hasty cooks evenly. In that location's no shortcuts or tricks when it comes to the laying step. The all-time and quickest way to consummate this step is by hand.

The good news is that we accept some of the most experienced and talented workers here at People'due south Selection Beef Jerky. In fact, some of our employees take been with u.s. for over 25 years.  These are true jerky artisans. For us, beefiness jerky making is non merely a profession, simply a style of life.

Learn More Nigh Us

4. Cooking Beef Jerky

Low and slow is the secret to deliciously-tender beef jerky.

The fourth step in the beef jerky making process is cooking and drying. Low and slow is the hush-hush to deliciously-tender beef jerky.

Whether the jerky is cooked in an at-home food dehydrator or a commercial oven, the process is the same. When working with a meat production, food prophylactic is very of import and the cooking and drying steps of the procedure are the most important.

In near cases the ii steps of cooking and drying are completed at the aforementioned fourth dimension, but there'south a small but important stardom.

Cooking ensures that the beefiness jerky reaches an acceptable temperature where all pathogens and leaner are killed. When the internal temperature of the meat hits a minimum 160°F, the hasty is fully cooked and ready to swallow.

Drying guarantees that the jerky is dried and shelf-stable. When the water activity of the beefiness jerky is under an adequate threshold, it becomes shelf stable and does not require any special handling or refrigeration.

Depending on the thickness of the meat, beef hasty needs to melt from 2.5 and upwards to eight hours.

Temperatures during the cook time average between 165° to 185° F. This range of temperature ensures that the beef hasty is fully cooked. During this cooking process, the humidity level within the oven remains constant.

For the hasty to be shelf-stable, it must be nether a water activity of <0.85. The dryness will extend the shelf life.

The consistent level of low humidity combined with the hot temperature creates a shelf-stable beefiness jerky that requires no refrigeration. The hasty is gear up for the final step earlier the snacking can begin.

5. Packaging the Beefiness Jerky

The last step in the process is packaging.

The 5th and final footstep in the beef jerky making process is packaging.

In one case the hasty is fully cooked and dehydrated, it is set up for packaging.

There are a range of packaging types from bulk boxes destined for butcher shops and meat markets to individually-wrapped packages perfect for on-the-go snackers.

Regardless of the packaging blazon, it'due south important that the jerky is stored in an airtight container. The removal of oxygen in the sealed container is tantamount to keeping the jerky fresh.

Learn more on How to Shop Beef Jerky.

Lesser Line

Handmade jerky is the only jerky.

Beef jerky in its truest grade is very simple. It'south seasoned and dried meat—nothing more, nothing less.

Some producers overcomplicate and over-process beef jerky, but at People's Choice Beef Hasty, we are dedicated to honoring our family unit tradition of honest, straightforward, and simple beefiness jerky.

We accept great pride in our process. It is testament to our tradition. We have purposely retained the handmade element in each step of our process. Information technology is our way of preserving tradition, remembering our history, and ensuring the highest quality product. Just put, things are better washed by manus.

In our humble stance, beef hasty is best made by hand. This allows for a greater attending to detail. This attention to item translates into better-quality, better-tasting, and better-for-you lot jerky. We like to think a little time and energy and handmade touch makes for the best jerky.

We are LA's Original Beefiness Jerky. We've been handcrafting natural, old-fashioned beefiness jerky for over 89 years and four generations.

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Source: https://peopleschoicebeefjerky.com/blogs/news/how-is-beef-jerky-made

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