Snímek obrazovky 2022 01 13 v 14. Dalším procházením tohoto webu vyjadřujete souhlas s jejich používáním. On this Wikipedia the language links are at the jerky seasoning recipe of the page across from the article title.

Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. 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.

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Jerky is made from domesticated animals as well as game animals. In industrial settings, large low-temperature drying ovens with many heater elements and fans make use of exhaust ports to remove the moisture-laden air. The combination of fast-moving air and low heat dries the meat to the desired moisture content within a few hours.

The raw, marinated jerky strips are placed on racks of nylon-coated metal screens which have been sprayed with a light vegetable oil to allow the meat to be removed easily. Chemical preservatives, such as sodium nitrite, are often used in conjunction with the historical salted drying procedure to prepare jerky. Smoking is the most traditional method, as it preserves, flavors, and dries the meat simultaneously. To prevent the oxidation of the fat, the sealed packages often contain small pouches of oxygen absorber. Because of the necessary low fat and moisture content, jerky is high in protein. By removing 15 g of water from the meat, the protein ratio is doubled to nearly 15 g of protein per 30 g portion. In some low moisture varieties, a 30 g serving will contain 21 g of protein, and only one g of fat.