Beef meat that has been prepared in such a way that all the fat is trimmed then cut into pieces which are later dried so as remove moisture and prevent it from spoiling is referred to as beef jerky. Before drying the lean meat slices salt is added so as to stop the growth of microorganisms such as bacteria on the meat. Drying of the now salted meat is done under low temperatures which usually takes time. Other than drying them directly, modern methods prepare beef jerky where it is first marinated by soaking the lean meat in a seasoned liquid or spice rub. Low temperature heat is used for drying or smoking so as to remove water from the marinated beef slices. The final product of dried beef jerky is usually salty and can be eaten instantly without any further preparation. Chemical preservatives can be added when storing for longer periods although it is not necessary as the low moisture content reduces growth of microorganisms that can cause spoilage.
Use of high quality ingredients having a special presentation and are of high sophistication where the beef is marinated in some delicious blend of savory spices and also follow unique recipes is used in making gourmet beef jerky. Before drying when making gourmet beef jerky, all the fat is removed since it is hard for fat to dry and this can provide a breeding grounds for microorganisms. Drying of the meat should be done as soon as possible to limit spoilage and low temperatures are used so that the meat does not cook and also to avoid over drying which makes it become brittle. Drying ovens having low temperatures can be used for drying where the fast-moving air in the oven together with low heat increases the drying rate to just a few hours to the desired moisture content. Salted gourmet beef jerky slices usually dry faster as compared to those that have been seasoned with marinade since the marinade adds more moisture to the beef slices.
Once the gourmet beef jerky have been dried to the right moisture and cooled, they a packed in plastic bags that have been flushed with nitrogen gas or else the packs can be vacuumed to remove oxygen. Packet gourmet beef jerky have small pouches of oxygen absorber so as to prevent oxidation of the fat. Gourmet beef jerky usually have a high protein and low carbohydrate content because of the low fat and moisture content. Natural preservatives are used in preserving gourmet beef jerky with no nitrite added and also they are gluten free. Sugar is used as an ingredient hence giving the gourmet beef jerky a sweet and sticky goodness.