Smoked Beef Jerky
Dehydrated Beef Jerky
Traditional Beef Jerky
This story is a translation of my personal opinion as a Korean for non-Korean speakers.
Please let me know if anything is uncomfortable for you as this is my personal story,
and please direct any comments or concerns to me as an individual,
not to Korea as a whole.
- dooFteP -
Hello, fellow T-it (Tistory neighbor) members,
Today,
I would like to share information about beef jerky,
including its types and history.
While giving snacks and beef jerky to my dog, Bok-gil,
I suddenly wondered when people started eating beef jerky.
Unable to contain my curiosity,
I decided to ask our mentor, Boss.
Beef jerky has been consumed since the Three Kingdoms period,
and it was considered a luxurious ingredient in Korea.
It was even used in royal cuisine in the palaces.
In certain households,
it was even used as a dish for ancestral rituals.
The very first memory
I have of beef jerky dates back to my elementary school days.
My father used to enjoy beer with a side of beef jerky,
and that was my first experience with this delicious treat in my life.
At that time, it was both spicy and savory,
with a hint of sweetness and a rich flavor that left a lasting impression.
The beef jerky was so tasty and captivating that
the memories of eating it alongside
my father still feel vivid and fresh.
Beef jerky comes in three main types: smoked, dried, and traditional.
It is commonly made using either
the top round or the Bottom round of beef.
From those early days,
beef jerky has left a lasting impression on me,
and it's fascinating to learn about the various ways it can be prepared.
1. Smoked Beef Jerky
Smoked beef jerky is prepared using
a method similar to barbecue production,
but instead of direct heat,
it utilizes the smoke and heat from smoking.
To achieve longer preservation,
the meat is coated with salt or seasoning before being smoked.
The production process yields about 1.2kg of jerky from 3kg of meat,
and since it requires an extended period of time,
the fuel costs can be substantial.
Thicker cuts of meat require more time for production,
typically taking a minimum of 12 hours to complete.
The origins of smoking date back to when humans discovered fire,
and it has a long history.
This technique developed in Western and
Northern Europe as well as tropical regions.
Unlike other countries,
Korea didn't develop a smoking system due to
the use of traditional heating methods like ondol and open fireplaces.
Recently,
smoking has been associated with carcinogens,
and in response,
many opt to use flavoring agents to achieve the smoked taste.
Due to its ancient nature,
smoked products are prone to bacterial contamination,
which raises safety concerns.
As a result,
recent practices involve setting shorter expiration dates for smoked dishes,
particularly if they lack preservatives.
2. Dehydrated Beef Jerky
The majority of commercially available factory-made beef jerky
is produced using the air-dried method.
The air-drying process includes various techniques such as hot air drying,
freeze drying, and natural drying.
Beef jerky is typically made using hot air drying,
while traditional jerky might involve a combination of natural drying methods.
Recently,
there has been an increase in households equipped with
food drying machine,
leading more people to make dried foods at home
for a healthier diet.
However,
when they receive their electricity bill next month,
they might experience a shock and end up selling
their dehydrator in the secondhand market.
For those who make beef jerky at home,
all you need is sake, garlic, ginger, onion, soy sauce, sugar, black pepper,
and red pepper flakes to create the marinade.
After applying the marinade to the beef and letting it sit,
you can place it on aluminum foil in the food drying machine.
Setting the drying machine at around 70 degrees Celsius
for approximately 10 hours will yield delicious beef jerky.
However,
in the long run,
purchasing pre-made jerky is more beneficial for
your mental and financial well-being.
3. Traditional Beef Jerky
The ingredients used to make traditional beef jerky
are the same as those for air-dried jerky.
However,
the key difference lies in the method of drying.
Instead of using a food drying machine,
the beef must be dried naturally under the intense sun.
As a result,
this process can only be done during late autumn or early spring.
Drying during hot seasons can lead to spoilage of the jerky,
so careful monitoring is essential.
Additionally,
there is a risk of stray cats or wild animals stealing the drying jerky,
so continuous surveillance is necessary.
After completing the natural drying process,
you can eat the jerky as is.
However,
what sets traditional beef jerky apart from
other types is the additional step of grilling.
When grilling the jerky,
you need to flip it frequently to ensure even cooking and prevent burning.
My mentor,
who has personally made traditional jerky,
mentioned that it's incredibly delicious.
I would also love to try just one...
In any case,
please note that this method requires considerable labor costs
and material expenses,
so it's important to consider these factors.
4. Conclusion
Beef jerky is more economical to buy than to make at home.
With that, we have explored three types of beef jerky:
Smoked Beef Jerky
Dehydrated Beef Jerky
Traditional Beef Jerky
The common factor among these three is that
they are all made from beef,
which undoubtedly makes them delicious.
How about enjoying some beef jerky as
a beer snack for tonight's dinner?
The end
Image support - MeatMadam, FoodranPlus
Translation support - Chat Generative Pre-trained Transformer
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