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Posted in Beef Jerky Articles, Jerky Types on Jan 6th, 2007 No Comments »
When it comes to jerky, most people think of ground beef jerky or wild game jerky. However, the world of beef snacks and jerky is much more expansive. Recipes are available for hot jerky or mild jerky, as well as spicy jerky and gourmet jerky. Additionally, numerous types of meat can be used for making [...]
Posted in Jerky Types on Dec 8th, 2006 No Comments »
Pheasant was imported from China to the United States in 1881. It was first brought to Minnesota in 1916. The ring-necked pheasant is one of Minnesota’s most popular upland game birds. It’s commonly seen in rural areas near grassy fields and grain crops, such as corn. Pheasants eat insects, weed seeds and grain and can [...]
Posted in Jerky Types on Dec 8th, 2006 No Comments »
RABBIT, HARE - what’s the difference? Biologically, the difference has to do with hair, size, and eyes. A hare is larger than a rabbit, and its young are born eyes-open and with hair, of course. With the exception of size, such differences are pretty unimportant in the kitchen. But the larger hare, or an er [...]
Posted in Jerky Types on Dec 8th, 2006 No Comments »
Ostrich won’t fly. Why? The bird is too darn big. The latest red meat trend - ostrich - now has found its way into meat sticks, a la beef jerky. Ostrich is marketed as a high-protein snack for competitive athletes, fitness buffs, or those seeking a healthy lifestyle. Ostrich has more protein than skinless chicken [...]
Posted in Jerky Types on Dec 8th, 2006 No Comments »
Low in fat and calories, Turkey is a modern twist on a very old American tradition-tbat’s jerky made of turkey. Early pioneers, borrowing from the culinary lore of native Indians, preserved thin slices of salted game by drying meat in the sun or by the campfire.
Currently, beef is the most familiar form of jerky, and [...]
Posted in Jerky Types on Dec 4th, 2006 No Comments »
Geese are large, web-footed birds that weigh between 5 and 18 pounds (2,250 and 8,100g). First bred by the Egyptians, domesticated geese were eaten by the ancient Chinese, Indians, and Romans. Geese produce rich, dark, fatty meat, much enjoyed by Scandinavians and Central Europeans, who serve it on holidays.
Goose is a very tasty meat or [...]
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