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SpinDistribute.com Article Directory

The following article was published in our article directory on January 6, 2014.
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How to Find Organic and Nutritious Beef Jerky

Article Category: Advice

Author Name: Wayne Hartunian

HISTORY

Today`s Jerky as we now know and enjoy it was born in South America and the credit, generally agreed to, must be given to the Spanish Conquistadors.

Jerky is both flavorful and delicious. Almost any meat can be made into jerky. Some say Native Americans created the first jerky (buffalo jerky) thousands of years ago, while others say an ancient Inca tribe called the Quechua made jerky as early as the 1500's.

"Ch'arki". This name derived from the Quechuan language of the Incas (which translates into "dried meat"), later evolved into what we now call "jerky". Preservation of Jerky allowed the storage of food for long periods of time. Jerky could be easily carried and provide a source of nutrition on journeys.

HEALTH BENEFITS

For a product to qualify for the "all-natural" claim, products must have no added hormones or antibiotics. It also means they're minimally processed with no artificial ingredients or preservatives. Beef jerky is generally high in protein and doesn't raise your level of insulin-a hormone that signals your body to store fat. That makes it an ideal snack food.

The prime jerky comes from animals that have been raised on land that has been free from any chemical pesticides, herbicides, and non-natural fertilizers for at least three years. Mother animals that were not born organic can never be organic. Only if the mother has been on certified organic land and feed for at least a year will the offspring be qualified as organic for meat snacks.

Organic beef certification programs require a high standards of excellence. There are a very few production facilities in the United States that are certified organic..

JERKY FACTS

A popular snack that has been relegated to the checkout counter in gas stations and convenience stores, beef jerky actually has a historical background. Here are somethings you might want to know.

1. Traditionally meat was dried and/or smoked and/or salted. Marinading is another technique used to add additional flavoring.

2. Although beef is the most common type of jerky, one can also find jerky from wild game such as venison, buffalo, chicken, turkey, elk, caribou, and moose. Even kangaroo meat.

3. Jerky quality varies greatly and depends on the choice of meat, the preservatives, and the
preservation technique.

4. Jerky is a means to preserve meat without refrigeration.

5. A good jerky is very lean; fat usually causes spoilage. In cheap products with high fat and water content, many chemicals are added as preservatives to prevent spoilage.

6. Nutritionally, jerky is low in fat and high in protein.(previously discussed). The protein is nice
to have, but as most Americans are getting enough protein in their diet, it's the excess sodium that should be of concern.

7. Many jerky products are sold in 3 oz packages, so people who finish off an entire bag end up consuming 3 servings at once (usually gulping down a sugary soft drink to combat the major salt deposits from the jerky).

Keywords: jerky direct, beef jerky, snack

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