jerkyˈdʒɜr ki
English Definitions:
jerky, jerked meat, jerk (adj)
meat (especially beef) cut in strips and dried in the sun
arrhythmic, jerking, jerky (adj)
lacking a steady rhythm
"an arrhythmic heartbeat"
choppy, jerky (adj)
marked by abrupt transitions
"choppy prose"
anserine, dopy, dopey, foolish, goosey, goosy, gooselike, jerky (adj)
having or revealing stupidity
"ridiculous anserine behavior"; "a dopey answer"; "a dopey kid"; "some fool idea about rewriting authors' books"
jerky (Noun)
Lean meat cured and preserved by cutting into thin strips and air-drying in the sun.
jerky (Adjective)
Characterized by physical jerking.
Jerky
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is derived from the Spanish word charqui which is from the Quechua word ch'arki. which means to burn. All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat. Some makers still use just salt and sun-dry fresh sliced meat to make jerky. Some product manufacturers finely grind meat, mix in seasonings, and press the meat-paste into flat shapes prior to drying. The resulting jerky from the above methods would be a salty and/or savory snack. However, often a sweet or semi-sweet recipe is used, with sugar being a major ingredient. Jerky is ready-to-eat and needs no additional preparation. It can be stored for months without refrigeration. When the protein to moisture content ratio is correct, the resulting meat is cured, or preserved.
Jerky
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". 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 products which 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-to protein ratio in the US. Chemical preservatives can prevent oxidative spoilage, but the moisture-to-protein ratio prevents microbial spoilage by low water activity. Some jerky products are very high in sugar and therefore taste very sweet – unlike biltong, which rarely contains added sugars.
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