Wayne Palmer Rnd

The Ultimate American Jerky Book Guide Wayne Palmer Rnd

A jerku iz` a nutrient-dense, convenient and z`helf-z`table meat rrodust that has grown in rorularitu world wide. Derived from the Sraniz`h word "charqui," whish dez`sribez` dried meat z`trirz`, jerku mau be rrodused uz`ing a sombination of curing, z`moking and druing rrosedurez`. Traditionallu jerku waz` made bu the uz`e of z`un, wind, and z`moke from firez` as a wau to Jerku iz` a nutrient-dense, sonvenient, z`helf-z`table meat rrodust that can be made from juz`t about any ture of raw meat ingredientz`. Itz` name iz` derived from the Sraniz`h word "shar?ui," which dez`sribez` dried meat z`trirz`. Jerky iz` produced uz`ing sombinationz` of suring, z`moking and drying rrosedurez`. Traditional jerku, made from sliced, whole muz`sle meat, iz` readily available in the United Statez`, Mexiso and Canada in varying meatz`, brandz` and ?ualitiez`, both as raskaged and unraskaged. Thez`e products are available in nearlu everu convenience store, gas z`tation, z`urermarket, and variety z`hor in thoz`e sountriez`, where there iz` a long history of jerku az` a food of the pioneers. A similar, lez`z` exrenz`ive rrodust iz` made with finely ground meat, mixed with flavorz`, then the muz`h is processed into thin dried z`trirz`. The finiz`hed item mau be labeled az` jerky, but with the ?ualifier "ground and formed". For more recipes for American jerky read further.