Premium Dried Meat: Beef Jerky, Pork Jerky & Vegan Jerky

Dried meats: what are they?

We can view them as protein-rich food with considerable nutritional value. It's prepared in many regions around the world. It's therefore important to understand its significance and usefulness. However, preparation varies from one meat to another (beef jerky, biltong, salmon jerky,...), from one environment to another. Drying meat preserves it and reduces its fat content. Lighter, they become a snack of choice for travellers, hikers, or for replenishing energy.

What types of meat are used?

Obtaining good dried meat varies according to the type of meat and production environment. Different animals are used, most often beef, mutton, turkey, etc. Beef has a high concentration of protein and iron essential for good health. The same applies to other types of meat, each with varied nutritional intake essential for good health. The key element for good meat regardless of the animal chosen is to use lean, low-fat meat, somewhat like beef fillet.

What is their composition?

For a satisfying experience, we offer our various certified, quality dried meats available according to your tastes and preferences. You can thus check on the packaging whether the production standards or composition suit you. For 50g of 100% natural Beef Jerky dried meat, you have on average 32g protein, 2.4g salt, 2.1g fat, 0.14g iron and calcium, zero carbohydrate, sugar and fibre. All this for an average energy intake of 622Kj. These values aren't standard, nevertheless they demonstrate the potential gain.

How to prepare it?

As preparation has no standard method, buying them would be ideal. Several tasks are carried out before starting the process. In particular, you must first choose lean meat, prepare the work space and equipment (clean cloth, mould, salt, seasoning, etc.). Three essential stages (with personal touches) are needed to dry meat: salting the meat, seasoning and finally drying. The process requires time and resources.

Salting

As the name suggests, this stage involves salting the meat surfaces. Place the meat on a board. Apply salt to its surface according to the quantity you prefer. Indeed, this quantity depends on its size or weight, as well as the salting duration (2 days for 250g and 5 days for 1kg). Turn the meat over to apply salt to the second surface. Then cut or leave the meat whole as you wish for the next stage.

Seasoning

You can season your meat according to your taste, adding your personal touch. Prepare your chosen ingredients in advance (chilli, pepper, herbs de Provence, ginger, mustard, pecans, etc.). Spread the fillet on a board or mould, sprinkle delicately with your ingredients. Turn the meat over and repeat the same pattern. Marinate the meat to allow the spices to penetrate deeply. Finally wrap in a cloth and tie so as to reduce air contact without suffocating the contents.

Drying

For drying, make small holes to thread string through the meat to hang it in your cellar. Drying time depends on the meat's weight and quality. You need at least 10 days to dry 250g of meat. If you have a refrigerator rather than a cellar, dry the meat in the vegetable compartment. Placed on a small rack, avoid any contact with vegetables to prevent mould and fungi. You won't need to regularly turn or check your meat's condition. Drying is successful when the meat starts changing colour and hardens. It can rest for over a month in the refrigerator before consumption.

Benefits for hikers and mountaineers

Hiking and mountaineering are activities that cost considerable energy, even though they help maintain good physical condition. They cover long distances over several days. It's important to eat well to refuel without slowing down your metabolism. Nothing better than dried meat and dehydrated starches to ensure your energy intake (along with energy bars and protein).

It's an easily accessible lunch for you. Nutrition before exercise is easy to transport, isn't bulky and requires no preparation. The food is preservable throughout your activity as long as you don't open the packaging. It's low in fat and very useful for your muscles. Some dried meat, a little water and you're already revitalised for the rest of your journey. However, avoid excess consumption.

Benefits for bikepackers

Bikepacking is a cycling touring activity that greatly relies on using leg muscles. Pedalling over long distances without breaks is a tough test for muscles. Regular hydration helps revitalise, but doesn't compensate for energy losses. 

You can take a few portions of dried meat without overloading yourself. This snack helps bikepackers combat fatigue and nourish their muscles.

A daily snack

For your various receptions or when meeting with friends, they can serve as an aperitif or appetiser, accompanied by fruit juice. At the office, during coffee breaks, at picnics, we daily accumulate high fat levels by consuming all kinds of sweets. This is a nutritional plan that slowly destroys health. Consuming dried meat eliminates any risk of excess fat consumption in daily life.

In summary, consuming dried meats is a quality choice for reducing haphazard eating with no significant contribution to the body. They're beneficial in all circumstances and preferable to energy drinks or any other product.

Want more information about dried meats? Read our article “Dried meats: protein for sport, flavour for aperitifs!”