Dried meats: Beef Jerky and Biltong

Dried meats are becoming an increasingly popular snack on the market. They have a high nutritional value in proteins and provide a significant energy boost. Easy to carry, they are a versatile food base. They minimize your daily fat and sugar consumption. These are essential nutrient reserves, well-known for serving as appetizers or to stave off hunger while waiting for a real meal. They can serve as lunch for athletes of all kinds (hikers, mountaineers, etc.).
 

Dried meats: what are they?

We can see them as a protein-rich food with significant nutritional value. They are prepared in various regions around the world. It is therefore important to understand their importance and utility. However, the preparation varies from one meat to another (beef jerky, biltong, salmon jerky,...), and from one environment to another. Drying meat allows it to be preserved and also reduces its fat content. Lighter, they become a choice snack for travelers, hikers, or to replenish energy.
 

What types of meats are used?

Getting good dried meat varies depending on the type of meat and also the production environment of that meat. Different animals are used, most often beef, lamb, turkey, etc. Beef has a high concentration of proteins and iron essential for good health. The same goes for other types of meat, each with varied and essential nutritional contributions for good health. The key element to having good meat, regardless of the chosen animal, is to use lean meat, low in fat, much like beef tenderloin.
 

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 check on the packaging if the production standards or composition suit you. For 50g of 100% natural Beef Jerky dried meats, you have an average intake of 32g of protein, 2.4g of salt, 2.1g of lipids, 0.14g of iron and calcium, zero carbohydrates, sugar, and fiber. All this for an average energy intake of 622Kj. These values are not standard, but they indicate the potential gain one can obtain.
 

How to prepare it?

Since the preparation does not have a standard method, the ideal would be to buy it. Several tasks are carried out before starting the process. Notably, you must first choose lean meat, prepare the dedicated workspace as well as the equipment (clean cloth, mold, salt, seasoning, etc.). There are three essential steps (with a personal touch) to drying meat. These are salting the meat, seasoning, and finally drying. The process requires time and resources.
 

Salting

As the name suggests, this step involves salting the surfaces of the meat. 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, but also on the duration (2 days for 250g and 5 days for 1kg) of salting. Turn the meat to apply salt to the second surface. Then cut or not the meat as you wish for the next step.
 

Seasoning

You can season your meat according to your tastes, adding your personal touch. Prepare in advance the ingredients of your choice (chili, pepper, Provence herbs, ginger, mustard, pecans, etc.). Spread the fillet on a board or mold, sprinkle delicately with your ingredients. Turn the meat and repeat the same pattern. Marinate the meat to allow the spices to penetrate deeply. Finally, wrap it in a cloth and tie it to reduce contact with the air without suffocating the content.
 

Drying

To dry, make small holes to pass a thread through the meat to hang it in your cellar. The drying time will depend on the weight and quality of the meat. 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 drawer. Placed on a small grid, avoid any contact with vegetables to prevent mold and fungi. You will not have to regularly turn or check the state of your meat. Drying is successful when the meat starts to change color and hardens. It can rest for more than a month in the refrigerator before consumption.
 

Advantages for hikers, mountaineers

Hiking and mountaineering are activities that consume a lot of energy even though they help maintain good physical condition. They are done over long distances and for several days. It is important to eat well to replenish energy without slowing down your metabolism. Nothing better than dried meat and dehydrated starches to ensure your energy intake (in addition to energy bars and protein bars).
It is an easy-to-access lunch for you. Nutrition before effort is easy to carry, does not clutter, and requires no preparation. The food is preservable throughout your activity as long as you do not open the packaging. It is low in fat and very useful for your muscles. Some dried meat, a little water, and you are already refreshed for the rest of your journey. However, avoid taking it in excess.

Advantages for bikepackers

Bikepacking is a cycling activity that heavily involves the use of leg muscles. Pedaling over a long distance without a break is a tough challenge for the muscles. Hydrating periodically helps to rejuvenate but does not compensate for energy losses. 
You can take a few rations of dried meat without overloading yourself. This snack helps the bikepacker fight fatigue and nourish their muscles.
 

A daily snack

For your various receptions or moments of meeting with friends, they can serve as an aperitif or appetizer, accompanied by fruit juice. At the office, during coffee breaks, during picnics, we daily accumulate high levels of fat by consuming all kinds of sweets. It is a nutritional plan that slowly destroys health. Consuming dried meats eliminates any risk of excess fat consumption daily.
In short, consuming dried meats is a quality choice to reduce anarchic eating habits and provide significant benefits to the body. They are beneficial in all circumstances and preferable to energy drinks or any other product.

Want more information on dried meats? Check out our article "Dried meats: proteins for sports, taste for the aperitif!"

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