How It's Made : Beef Jerky
How It's Made Beef Jerky
What's the one standard snack that has been feeding people for longer than chips, popcorn and cookies combined? If your answer is anything other than Jerky, you are wrong.
That's right, the usually unassuming jerky that you might buy at a grocery store has been made for thousands of years, and its popularity doesn't seem to be slowing down any time soon.
But how exactly does something like fresh beef turn into something you can package off like cookies and chips that can last for over a year without refrigeration? Well, we are here to answer that question. So without further ado, here is how beef jerky is made.
In today's video we look at How It's Made : Beef Jerky
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Team Medium Rare or Well Done? #shorts
Are you team Medium Rare or Well Done? ????
A raging debate more controversial than ones political beliefs, that I’m sure will continue in the comment section. Here is my perspective:
People should enjoy what they like and should not be judged for it. However, I do believe that objectively, certain cuts are optimized at different temperatures based on 3 variables: tenderness, juiciness, and flavor. Here are some examples:
Filet mignon: extremely lean and tender meaning it will quickly deteriorate and dry out if over cooked. For that reason a low temperature between 120-130F (rare) is often preferred. Cook a filet to 165F (well done) and the result will be extremely dry.
Brisket: filled with collagen and extremely tough, only becoming tender and juicy at high temps. Taking it up to a high internal temp between 200-210F (well done) is preferred. Cook a brisket to medium rare, and the result will be inedibly chewy.
As such, internal temps are highly dependent on the cut of beef itself!
Another critical piece of information is that some cultures commonly consume cuts that are optimized at lower temps while others primarily eat cuts that are high in collagen and require “well done”. I think this contributes to such strong and often conflicting opinions of the best way to cook beef.
With that said, I highly encourage you to continue experimenting and finding your own preference.
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