Have you ever taken a bite of your favorite beef jerky and noticed that some parts have white stuff on it? You might be wondering what this is, and if eating it is safe. Well, I’m here to put your mind at ease. In this article, I’ll discuss what the white stuff on beef jerky actually is and why it’s there. We’ll talk about how it’s made, its uses in cooking as well as safety concerns for consuming it. Whether you’re an experienced beef jerky eater or just getting started with one of the most popular snacks around, this article will give you all the answers you need – so let’s explore!
What is the white stuff on beef jerky?
The white stuff on beef jerky is generally salt or a combination of salt and spices. This helps to preserve the meat, as well as give it flavor. It’s also what gives beef jerky its characteristic crunchy texture.
how to use Salt in Curing Beef Jerky
When it comes to curing beef jerky, the use of salt is incredibly important. The first step in using salt for curing is presalting. This involves sprinkling a generous amount of your chosen type of salt across all sides of the meat before you begin the marination process. Salt helps draw out moisture from within the meat and acts as an inhibitor against bacterial growth as well. Make sure to be evenhanded when salting, ensuring that every inch of meat gets covered – including the back side! Your choice of coarse or fine grain will depend on personal preference, but aim for a consistent thickness throughout so that your final product will have an even taste.
Once you’ve finished presalting your beef jerky, it’s time to start marinating! In this step, you’ll need to combine other ingredients with water and salt into a brine solution (the exact proportions can vary depending on recipe). Soak your prepared strips or cubes in this mixture overnight – at least 8 hours – stirring occasionally to ensure thorough coverage. During this period, not only does this help add flavor but also allows time for some serious tenderizing action by way of osmosis.
Drying & Finishing Touches
After sufficient soaking time has elapsed and all liquid has been drained off from the pieces fully , move onto drying them off using either air drying method or low-heat dehydration process until desired texture achieved. Finally sprinkle additional seasonings if desired along with more salt if needed prior to storage inside airtight container/bag ; preferably refrigerated . Feel free also experiment various types salts such as sea , pink Himalayan , garlic etc…to invent new delicious flavors !
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Identifying Mold on Beef Jerky
Mold can be an unwelcome guest on beef jerky. If left unchecked, mold will spoil the meat and ruin your snack. Determining if your beef jerky has been contaminated with mold requires close inspection, but it’s a straightforward process that will help you identify whether or not you’re dealing with a moldy product.
Here are the basics of identifying if there is any visible mold on beef jerky:
- Check for discoloration – Mold appears in many colors and shapes depending on what kind of organism has grown on the jerky.
- Look for fuzzy patches – Fuzzy spots indicate that something is growing on the surface of the meat.
- Investigate odors– Unusual smells may also point to potential contamination from fungi and other microorganisms.
The best way to ensure that there is no unwanted growth forming on your beef jerky is to inspect it regularly. Visually check all surfaces of the dried meat and look out for any changes in color or texture. If you find anything unusual, discard the product immediately as it may contain dangerous toxins produced by molds which can cause serious health problems when ingested.
Beef Jerky should always be stored in airtight packaging away from moisture or extreme temperatures to preserve its quality and minimize risk of spoilage caused by fungi. Additionally, make sure to follow expiration dates closely so as not to consume food products that have gone bad due to extended storage times beyond their shelf-life limits. Doing so will help keep yourself safe from illness related illnesses associated with consuming spoiled foods like mouldy beef jerkies!
How Oxidation Affects the Color of Beef Jerky
Oxidation: What is it?
Oxidation is a chemical reaction that occurs when oxygen interacts with other elements, such as iron. When the oxygen combines with the iron, a new compound is created – rust. This same reaction can also affect the flavor and color of food products like beef jerky.
How Does Oxidation Affect Beef Jerky?
Beef jerky contains myoglobin, an iron containing protein found in animal muscle tissue. When exposed to air, oxidation causes myoglobin to break down and turn brownish-red in color due to changes in its molecular structure. As this process continues over time, the beef jerky develops an off-putting smell and darkens further in color until it eventually turns black or grayish-brown.
How Can You Prevent Oxidation In Beef Jerky?
Preserving beef jerky from oxidation can be achieved by controlling exposure to air and light sources while storing them properly via hermetic sealing or vacuum packaging techniques which seal out any external moisture levels that could encourage oxidation reactions. Additionally, consumers should pay attention to best buy dates on their packages as well as examine for signs of discoloration before consuming any store bought dried meats like beef jerky so they don’t end up eating something spoiled unknowingly!
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