Beyond beef jerky – dried meats around the world
Did you know that there’s more to jerky products than beef?
For thousands of years, the art of preserving meat has been practiced by many cultures around the world. Read on to see what our dried meat loving friends around the world are eating!
South Africa – Biltong – a cured meat usually made from either beef or game. Game biltong is made from various bucks like impala, kudu, and wildebeest. It can also be made with ostrich.
Nigeria – Kilishi – a dried, spicy meat coated with a peanut sauce as well as other spices.
Mexico – Carne Seca – salted air dried beef, often cooked in a dish called machacado which includes tomatoes, onions, chile verde, and eggs.
Spain – Cecina – meat that has been salted and dried by means of air, sun or smoke.
Turkey – Pastirma – prepared by salting the meat, then washing it with water and letting it dry for ten to 15 days. After that the meat is covered with a cumin paste called çemen, prepared with crushed cumin, fenugreek, garlic, and hot paprika, followed by thorough air-drying
China – Bakkwa – salty-sweet dried meat product similar to jerky, traditionally made with pork.
Japan – Salmon Jerky – Dried salmon seasoned with fish sauce, often from Hokkaido.
North America – Pemmican – a traditional dried meat mixture, sometimes with dried fruit. Made from whatever was available, bison, deer, elk, or moose. Fruits such as cranberries and saskatoon berries were sometimes added. Blueberries, cherries, chokeberries, and currants were also used, but almost exclusively in ceremonial and wedding pemmican