Chef's Cut Real Jerky uses only hand-cut pieces of premium deli-sliced bacon.

Chef's Cut Real Hasty uses only hand-cut pieces of premium cafeteria-sliced bacon. Flavors include applewood, maple and sriracha.

Shelf-life extension techniques

Because open-air drying is not an efficient or condom hasty-making option in today's industrial world, manufacturers typically salt and smoke meat to get in a non-perishable food. These techniques also add flavor and influence texture.

Salting, as the name suggests, involves applying salt to the exterior of meat. This pulls wet from the product, thus, drying the product. It also slows the oxidation process, preventing fats from going rancid. Salting simultaneously dehydrates spoilage microorganisms in the meat, preventing their growth. Saccharide functions similarly, which is why information technology is oftentimes part of the salting system. By adding sugar, sodium can be reduced along with an overly salty taste.

Curing refers to a salting application that includes nitrates or nitrites in their pure class. These chemicals undergo various reactions in meat and poultry to produce a desirable crimson color besides equally a zingy, tangy flavor. Curing breaks down and tenderizes tough poly peptide fibers, resulting in a compact yet tender texture. But most importantly, curing impedes the growth of harmful bacteria, such as botulism.

In efforts to appeal to natural-foods enthusiasts, many processors use "natural-curing" techniques. This involves the improver of ingredients that are inherent sources of nitrates and nitrites, virtually notably celery juice powder. The US Dept. of Agronomics defines an uncured product as i that has been preserved without the use of chemical agents. These products can exist labeled "uncured," "no nitrites added" or "no nitrates added," very label-friendly terminology.

Most jerky production involves smoking, a slow cooking technique that uses woods smoke heat. In improver to developing flavor that the protein and fat components of the meat readily soak up, smoking seals the outside of the meat, preventing bacterial contamination.

There are a range of additional processes and ingredients that manufacturers may include to differentiate their products. Some of these develop flavor, ensure food safety and extend shelf life. Many processors may also choose to use sectional cuts of meat to differentiate, while others are all about flavor fusions.

For example, Country Archer Hasty Co., San Bernardino, California, prides itself on using only grass-fed beefiness and turkey gratuitous from added hormones and antibiotics. The company uses more than than 60 percent organic ingredients, no nitrites or nitrates – not even from celery juice pulverisation – and no chemical preservatives, which is why product labels sport an all-natural claim. The exception is the sriracha variety, every bit the hot sauce contains chemical additives. Other flavorful offerings include crushed red pepper, mango habanero and sweet jalapeño beef hasty. The turkey line includes hickory smoke and honey Dijon.

Organic Prairie Mighty Bar

Organic Valley offers Organic Prairie Mighty Bars which are fabricated with 100 pct grass-fed organic beef.

Rancho Cucamonga, California-based Golden Island Jerky, a subsidiary of Tyson Foods Inc., uses a tagline of "Asian tradition with a twist." Whole muscle premium cuts of beef or pork are cut into pieces and individually marinated for intense flavor. The pieces are then either fire grilled or kettle cooked to create uniquely soft textures, according to the visitor. The all-natural, minimally processed hasty comes in flavors such as chili lime beefiness and Korean charcoal-broil pork.

Culinary-inspired Recall Jerky, Chicago, was developed using recipes from pinnacle Chicago chefs. For case, pastry chef, cookbook author and television set personality Gale Gand created a sriracha honey turkey jerky – with her own sriracha mix, dearest, Worcestershire sauce, brown carbohydrate and spices – and a ginger orange beefiness jerky seasoned with fresh ginger, orange pare and sesame seeds. Chef Matt Troost was responsible for the sugariness chipotle beef jerky, which pairs raspberry juice concentrate with a trio of spicy peppers, while Chef Laurent Gras developed the Thanksgiving turkey jerky with cranberry juice, stale cranberries, cabernet vinegar and a spice alloy.

Fusion Jerky, S San Francisco, California, layers some unlikely flavors together in its namesake line of artisan jerky sourced from all types of animals. There's basil citrus beef, island teriyaki pork, lemon pepper craven and rosemary citrus turkey.

Jack Link's Beef Jerky, Minong, Wisconsin, wants in on the meat snack revolution and now offers the Lorissa's Kitchen brand. Fabricated with only responsibly raised proteins, such as 100 percent grass-fed beefiness and antibiotic-free chicken, the product may wait like jerky, but it actually has a college moisture content than traditional jerky, which gives it a tender and fragile seize with teeth, according to the visitor. The four varieties are ginger teriyaki chicken, Korean BBQ steak, sweet chili premium pork and Szechuan peppercorn beefiness. The company is also drying thick-cut slices of maple-infused bacon.

Chef'due south Cut Existent Jerky, New York, besides dries out thick slices of real bacon. Flavors are applewood, maple and sriracha. The company congenital its jerky business on the hope of using only hand-cut pieces of premium meat, including deli-sliced bacon.

Golden West Food Grouping, Vernon, California, is now in the meat snacks business with the Meat District Jerky Co., brand, which includes 10 worldly flavors of beef and pork jerky products. Bacon hasty comes in hard apple tree cider and sweet sriracha flavors. There's also chili citrus pork loin. The seven beef offerings vary in cut and seasoning. For case, tri-tip varieties are: IPA peppercorn, Santa Maria and western BBQ. So at that place's carne asada sirloin, original prime rib, pineapple teriyaki flank steak and Korean BBQ brusque rib.

Ball Park, a brand of Tyson Foods Inc., Springdale, Arkansas, recently introduced Ball Park Flame Grilled Jerky. Inquiry shows that taste and texture are the primary barriers for why consumers don't purchase jerky, according to the company. Ball Park brand "chewed" on consumers' needs for an every bit tough and tender jerky and designed an all-new jerky-making process that involves drying the meat to develop toughness, then flame grilling it to tenderize the muscle. There are three beef – bourbon, original and brindled – and 2 pork – charcoal-broil and teriyaki – varieties.