The
jerky packer ensures that the product is properly and safely packed and
preserved. They make the way naturally without the use of any chemicals.Some of
their natural methods of preservation are listed below for your reference.
Salt is the safest and king of all
preservatives. For making jerky salt is the key player.There is not much space
to describe in details about the preservative quality of salt but you must know
that it slows down the harmful bacteria growth. It slows down until the meat
has reached the cooked stage a temperature which kills the bad germs. You must
be looking forward for garlic and pepper as they are anti-oxidants.
Yes, you
are right these elements also reduce the bacterial growth but be clear that
they can’t accomplish the preserving target alone, they just help. The best of
using the salt is making a dry rub and then rubbing the meat completely. This
is followed by making the meat sit overnight in a plastic bag or container.
More salt in case of smoking or marking jerky and salt to taste in case of
barbecue is to be considered.
Smoke
and smoke seasoning
Smoking meat whether prepared in moisture
or dry needs smoking to prohibit the growth of bacteria till the meat reaches
its cooked stage.As you know smoke is acidic and once the meat becomes acidic
there is no chance of any bacteria growth. It gives a distinctive taste.
Earlier smoking was done for preservation unlike the present as it is done for
taste.
Whatever, by smoking the meat the jerky packer assures that a strong natural preservative has been into the meat. This is strong enough to eliminate the use of chemicals.
Other than the smoker when you are using an Excalibur liquid smoke is needed to
achieve the preservative affect same as the physical smoke.
Soy
Sauce based marinades
Whatever marinade you making using any
spices but make sure it should be soy based marinade. This is another method
used in jerky co-packing to omit the
chemical preservatives. This has double punch, salt and acid making it work
well. Immerse your meat in enough of it or coat the meat with the marinade
until it is shines as dark brown.
So, either for smoking your meat, ribs or
making jerky these three serve as the king of preservatives. Another point you
must always take care of that the meat must be fully cooked to 150 degrees
Fahrenheit. While grilling or smoking the meat on a smoker its fine but while
making jerky it can be.
