What is Beef Jerky Made Out Of? A Close Look at the Meat and Process Behind This Popular Snack

Beef jerky is a delicious high-protein snack that has been enjoyed for centuries. But what exactly is this tasty dried meat product made out of? In this article, we’ll take a close look at the cuts of meat used to make beef jerky as well as the step-by-step process for turning fresh beef into shelf-stable jerky.

A Brief History of Beef Jerky

The origins of beef jerky can be traced back hundreds of years to the Incas and Native American tribes who preserved meat by drying it into a portable, non-perishable form. This dried meat product helped sustain them on long journeys and hunting trips. Early European settlers and pioneers adopted similar meat preservation techniques which eventually evolved into modern beef jerky.

Today, beef jerky remains a popular high-protein snack, with over 2.5 billion packs sold annually in the US alone. While the basic premise remains the same, commercial production methods have led to more varieties of flavors and textures than ever before.

What Cuts of Beef Work Best for Making Jerky?

Not all cuts of beef work equally well for making jerky The best cuts are those that are very lean with little fat or connective tissue Here are some of the most commonly used cuts

• Round – This rear leg region provides lean, flavorful cuts like top round, bottom round, and eye of round.

• Sirloin – Located between the rump and short loin, the sirloin produces excellent cuts like tri-tip for jerky.

• Flank – The abdominal flank area makes a chewy, intensely beefy jerky.

• Chuck – With ample trimming, the chuck region can be used for jerky cuts like chuck eye or chuck tender.

• Brisket – While not the leanest, brisket point can make a tasty and affordable jerky with proper fat trimming.

In general, look for single muscle cuts rather than heavily exercised areas which require more trimming. Marco-level cuts like ground beef can also be used.

Step-by-Step Process for Making Beef Jerky

While recipes vary, commercial beef jerky production generally follows these basic steps:

Slicing the Meat

Cuts of beef are trimmed of excess fat then sliced with the grain into long, thin strips around 1⁄4 inch thick. Partially freezing the meat makes slicing easier.

Marinating

The sliced meat is soaked and seasoned in a liquid brine or dry spice mixture to impart flavor, tenderize, and help preserve the meat.

Cooking

The USDA recommends first heating meat to 160°F to eliminate pathogens before dehydrating. This is often done by briefly boiling the marinade then adding the meat.

Drying

Low temperature dehydration (140-150°F) removes moisture for preservation while avoiding cooking the meat. Drying takes several hours in a dehydrator or low oven.

Packaging

Once sufficiently dried, the jerky is cooled, weighed, and vacuum sealed in bags or jars to prevent spoilage during storage and transport.

While simple in concept, proper temperature and moisture control is vital for safe, shelf-stable, tasty jerky. Commercial processes have been refined over many decades.

Jerky Isn’t Just Made from Beef

Beef may be the most popular, but jerky can be made from all kinds of meats:

• Pork
• Turkey
• Venison
• Duck
• Salmon
• Alligator
• Ostrich
• Kangaroo

Really any lean meat can be made into jerky with the right preparation. The drying process concentrates flavors so the particular meat used makes a big difference in taste.

Food Safety Concerns with Nitrates

Most commercial jerkies contain nitrates or nitrites to preserve color and extend shelf life. However, these can react during digestion to form carcinogenic nitrosamines.

Studies have linked frequent jerky consumption with increased risks of certain cancers. While no specific guidelines exist, eating jerky in moderation is recommended.

Organic jerkies without artificial preservatives are available for those concerned about additives. Properly drying meat at home also avoids chemical curing agents.

Nutrition Profile of Beef Jerky

While high in protein, beef jerky does come with some nutritional downsides:

• High in sodium – often containing over 50% of the daily recommended limit per ounce.

• Low in vitamins and minerals – only small amounts of iron, zinc, potassium.

• High in saturated fat – about 5g per ounce, which adds up.

• Contains preservatives like nitrates (see food safety section).

In moderation, jerky can provide an energizing source of protein. But it shouldn’t be a dietary staple due to the high sodium and lack of other nutrients.

Making Your Own Jerky at Home

Want to control the ingredients while saving money? Making jerky at home is totally doable with a little preparation:

Meat Selection – Choose very lean cuts like eye of round, top round, or flank steak. Trim all fat.

Slicing – Cut meat across the grain into ~1/4 inch strips for tenderness or with the grain for chewiness.

Marinade – Soak strips in a flavorful wet marinade or dry rub spices for 6-24 hours.

Drying – Place strips on racks in a dehydrator or 170°F oven. Rotate trays periodically.

Doneness – Test for desired texture after 6-8 hours. Target 10% original weight.

Storage – Cool completely then pack in sealed jars or bags. Keeps 1-2 months refrigerated.

With some simple precautions, homemade jerky can avoid the pitfalls of mass-produced versions.

Global Variations on Meat Drying

While we call it beef jerky, similar dried meat preparations exist around the world:

• Cecina – Spanish salt-cured, smoked beef dried for months.

• Biltong – Southern African beef or game meat dried with vinegar, spices.

• Bak Kwa – Chinese style made with minced fatty pork, molasses, soy.

• Droëwors – South African dried beef sausage flavored with coriander.

• Pastirma – Turkish spiced beef coated in a thick paste then air dried.

Jerky-like meat preparations evolved as a practical way to preserve meat without refrigeration. It’s a worldwide culinary tradition.

The Bottom Line

Beef jerky has come a long way from its simple origins as a portable protein source for hunters and pioneers. Today commercial products provide a tasty, shelf-stable snack in a huge range of flavors. However, homemade jerkies avoid some of the pitfalls of mass production.

While enjoyable in moderation, jerky should not be a dietary staple due to its high sodium and preservative content. Lean cuts of beef, precise temperature control, and proper curing are keys to making great jerky safely at home.

So next time you grab a bag of jerky for a road trip or hike, take a moment to appreciate the ancient and global origins of this convenient protein-packed snack!