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The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". [1] [2] [3] Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C or 160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar.
Biltong is air-dried over days, whereas jerky is heated to at least 71 °C (160 °F). Since jerky is heat-dried, the process is much faster than for making biltong. The meat used in biltong is often much thicker due to the faster drying time in dry air conditions; typically, biltong meat is cut in strips around 25 millimetres (0.98 in) wide ...
Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and American hamburger. 4 (4) February 2, 2015 London: Traditional Sunday roast, Yorkshire pudding, pie 'n' mash and fish and chips. 5 (5) February 9, 2015 Florence: Florentine steak, ribollita soup, cappuccino and gelato. 6 (6) February 9, 2015 Boston
Favored by hikers, athletes, and busy individuals alike, beef jerky provides a substantial source of protein and essential nutrients. When it comes to on-the-go snacking, beef jerky often tops the ...
Chokeberries (Aronia prunifolia) sometimes are added to pemmican.. Pemmican has traditionally been made using whatever meat was available at the time: large game meat such as bison, deer, elk, or moose, but also fish such as salmon, and smaller game such as duck; [10] [11] while contemporary pemmican may also include beef.
It is commonly sipped by Indigenous people living at high altitudes in the Andes to prevent elevation illnesses. Pachamanca, stew cooked in a hautía oven. Papa a la Huancaína, Peruvian potatoes covered in a spicy, peanut-based sauce called Huancaína (Wan-ka-EE-na) sauce. Patasca, spicy stew made from boiled maize, potatoes, and dried meat. [60]