The ins and outs of beef jerky production - from finding the right beef to drying techniques.
Beef jerky is a popular snack enjoyed by people all over the world. It is a type of dried meat that is high in protein, making it a great choice for health-conscious individuals who are looking for a satisfying and nutritious snack. At Better Bovine, our mission is to showcase the unparalleled taste and quality of 100% grass-fed beef jerky. Made from the best cuts and devoid of sugar, additives, or preservatives, our beef jerky stands out for its tender mouthfeel and distinct flavor profile. Dive into the craft behind our beef jerky making process, where we combine tradition with a commitment to quality.
Key takeaways:
Beef jerky is a high-protein snack made from dried meat, with beef being the most popular variety.
The process of making beef jerky involves choosing the right meat, slicing it into thin strips, flavouring it with dry rubs or marinades, and drying it slowly at a low temperature.
Better Bovine's 100% grass-fed wagyu beef jerky is made with only three ingredients (beef, salt, and pepper). It is a healthy and natural alternative to beef jerky brands that use sugar marinades, additives, and preservatives.
What is beef jerky?
Beef jerky is made from beef that have been sliced into thin strips and dried to remove most of the moisture. The result is a flavorful snack that can be stored for long periods of time without refrigeration. Jerky can be made from a variety of meats, including beef, turkey, venison, and bison, but beef jerky is the most popular and widely consumed variety.
How is beef jerky made?
Making beef jerky is a time-consuming process that involves several steps: choosing the right beef, preparation, flavouring, drying, and storing. Keep reading for more details:
Choosing the right beef
The first step in making beef jerky is selecting the right type of beef. Typically, lean beef is used to make beef jerky because it is easier to dry. Some of the most popular cuts of beef for jerky include top round and bottom round. We'll let you in on a little secret. Big brands love using top round and bottom round because it's cheap. At Better Bovine, our signature wagyu beef jerky is made with 100% grassfed wagyu flank steak. This is the crème de la crème of beef. Our goal was to create the highest-quality and cleanest beef jerky in the world. There are enough overly dry, low-quality, and chewy beef jerky brands in the world, so we decided to do things differently.
Preparing the beef
Once the beef has been selected, it must be sliced into thin strips. This is important because it makes the beef easier to chew and gives it a more tender texture. The strips should be about 1/8 to 1/4 inch thick.
Flavouring the beef
After the beef has been sliced, it is time to flavour it. Both dry rubs consisting of spices and marinades are used at this stage. There are many different recipes for beef jerky dry rubs and marinades, but most contain a combination of salt, sugar, and spices, as well as some type of acidic liquid like vinegar or citrus juice. The beef marinates for several hours or overnight to allow the flavours to penetrate. Better Bovine’s 100% grass-fed wagyu beef jerky only uses salt and pepper. Using the freshest ingredients allows you to taste the natural sweetness and umami of the beef. This also keeps our beef jerky friendly for all diets and lifestyles like keto, paleo, and gluten-free folks!
Drying the beef
Once the beef has been flavoured or, in our case, tossed in a light mixture of salt and pepper, it is time to dry it. There are several methods for drying beef jerky, including using a dehydrator, an oven, or the sun. Regardless of the method used, the key is to dry the beef slowly at a low temperature to avoid cooking it. The ideal temperature for drying jerky is around 60°C / 140°F. It can take anywhere from 4 to 12 hours to dry the beef, depending on the thickness of the strips and the method used.
Storing the jerky
Once the jerky is dry, it can be stored in an airtight container for several weeks or even months. To extend the shelf life of the jerky, it can be vacuum-sealed or stored in the freezer. Shelf life varies depending on the presence of additives and preservatives.
Most beef jerky companies use a combination of sodium nitrite, cultured celery extract, potassium sorbate, ascorbic acid, sulphites, and vinegar. This helps them achieve an unnaturally long shelf life. Better Bovine’s wagyu beef jerky only has three ingredients: 100% grassfed wagyu beef, salt, and pepper. There are no additional additives or preservatives. The shelf life is about 5-6 months. Good news is they've never lasted that long in any pantry!
Where can I find the best beef jerky in the world?
Beef jerky is a delicious and nutritious snack that has been enjoyed for centuries. While the process of making beef jerky can be time-consuming, the end result is a satisfying and flavourful snack that is perfect for on-the-go snacking or as a high-protein addition to a meal. There are countless brands and flavours to choose from, but the highest quality and cleanest beef jerky is made by Better Bovine. The next time you're looking for a healthy and satisfying snack, grab a bag of our signature 100% grassfed, wagyu beef jerky!