Jerky

Bestsellers

wild jerky boar
Linnamäe - Wild Boar Jerky 40g
In Stock (> 10 ks)
P063
 
€4,66 / ks
wild jerky beef
Linnamäe - Wild Beef Jerky 50g
In Stock (> 10 ks)
P065
 
€4,79 / ks
Renjer - Red Deer Jerky Lime & Chilli 25g
 
€5,68 / ks
Renjer - Elk Jerky with Sea Salt 25g
 
€5,68 / ks
Rusticv Jerky Honey Habanero Copy 3
Rustic Jerky - Habanero & Lime 50g
In Stock (> 10 ks)
P051
 
€5,06 / ks
Renjer - Reindeer Jerky with Sea Salt 25g
 
€5,68 / ks
10 items total
Rusticv Jerky Honey Habanero Copy 3
€5,06 / pcs
P051
Rusticv Jerky Honey Habanero Copy
€5,06 / pcs
P050
Rusticv Jerky Honey Habanero Copy 2
€5,06 / pcs
P049
wild jerky beef
€4,79 / pcs
P065
wild jerky boar
€4,66 / pcs
P063
wild jerky deer
€5,06 / pcs
P064
Renjer - Elk Jerky with Black Pepper 25g
€5,68 / pcs
P110
Renjer - Elk Jerky with Sea Salt 25g
€5,68 / pcs
P112
Renjer - Red Deer Jerky Lime & Chilli 25g
€5,68 / pcs
P111
Renjer - Reindeer Jerky with Sea Salt 25g
€5,68 / pcs
P113

Jerky is lean trimmed meat that has been 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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