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Jerky Orange-marinated beef jerky Meat drying to make jerky. Gandhola Monastery, Lahaul, India. Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried ...
[5] [8] Many North American jerky foods had derived their production from this or similar Indigenous methods. [9] The product is shelf-stable, can kept for long periods without spoilage despite the lack of added modern preservatives, [3] and can be consumed directly similarly to beef jerky or pounded to make pemmican. [2]
When Bart emerges from the dumpster, eavesdropping on Lisa to see if she's smoking, his face is camouflaged and "The End" by The Doors plays in the background. This is a parody of the scene in the 1979 film Apocalypse Now in which Willard emerges from the water camouflaged, about to kill Colonel Kurtz, with the same music playing.
Marino's team of 10 employees used to make jerky every two weeks. ... the smell of smoking meats and salty-spicy smell of jerky seasonings takes over, as does the hand-made work that transforms ...
It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least 71 °C (160 °F). The word "biltong" is from the Afrikaans bil ("buttock") and tong ("strip" or "tongue ...
Polling Taste of Home staffers, Combos, Swedish Fish and beef jerky are popular favorites. But there’s a reason beef jerky tops many snack lists: It’s chewy, salty and packed with protein to ...