Dried meats

What are dried meats?

We can think of them as a protein-rich food with a significant nutritional value. It is prepared in many parts of the world. So it's easy to see why they're so important and so useful. However, preparation varies from one meat to another (beef jerky, biltong, salmon jerky, etc.), and from one environment to another. Drying meat preserves it and reduces its fat content. Lighter in weight, they become the snack of choice for travelers, hikers and energy replenishers.

What types of meat are used?

Good jerky depends on the type of meat and the environment in which it is produced. 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 of which provides a varied and essential nutritional contribution to good health. The key to good meat, whatever your choice of animal, is to use lean, low-fat meat, such as beef tenderloin.

What is their composition?

For a satisfying experience, we offer a range of certified, high-quality dried meats to suit your tastes and preferences. You can check the packaging to see if the production standards and composition are right for you. For 50g of Beef Jerky 100% natural dried meats, you get an average of 32g of protein, 2.4g of salt, 2.1g of fat, 0.14g of iron and calcium, and zero carbohydrate, sugar and fiber. All this for an average energy intake of 622Kj. These values are not standard, but they are indicative of the potential gains that can be achieved.

How to prepare it?

As there is no standard method of preparation, the ideal would be to buy some. Several tasks need to be carried out before starting the process. In particular, you need to select a lean meat, prepare the work area and 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 stage involves salting the meat's surfaces. Place the meat on a board. Apply as much or as little salt as you like. This will depend on the size or weight of the meat, as well as the length of time it has been salted (2 days for 250g and 5 days for 1kg). Turn the meat over to apply the salt to the second surface. Cut the meat as required for the next step.

Seasoning

You can season your meat to taste, adding your own personal touch. Prepare the ingredients of your choice in advance (chilli, pepper, herbes de Provence, ginger, mustard, pecans, etc.). Spread the tenderloin out on a board or mold, and sprinkle gently with your ingredients. Turn the meat over and repeat the same procedure. Marinate the meat to allow the spices to penetrate deeply. Finally, wrap in a cloth and tie to reduce contact with the air, without suffocating the contents.

Drying

To dry, make small holes in the meat through which you can thread wire to secure it high up in your cellar. Drying time will depend on the weight and quality of the meat. You'll need at least 10 days to dry 250g of meat. If you have a refrigerator rather than a cellar, dry the meat in the crisper. Place on a small rack and avoid contact with vegetables to prevent mold and fungus. You won't have to regularly turn or check the condition of your meat. Drying is complete when the meat begins to change color and harden. It can rest for over a month in the refrigerator before consumption.

Advantages for hikers and mountaineers

Hiking and mountaineering are energy-intensive activities, even though they help maintain a good physical condition. They are carried out over long distances and over several days. It's important to eat well to replenish your energy without slowing down your metabolism. Nothing is better than dried meat and dehydrated starches to ensure your energy intake (in addition to energy and protein bars ).

It's an easy lunch for you. Pre-exercise nutrition is easy to transport, takes up no space and requires no preparation. The food can be kept for the duration of your activity, as long as you don't open the packaging. It's low in fat, and very useful for your muscles. A little dried meat, a little water and you're ready for the rest of your run. However, avoid taking too much.

Benefits for bikepackers

Bikepacking is a cycling activity that relies heavily on the use of foot muscles. Pedaling for long distances without a break is a tough test for the muscles. Occasional hydration helps to invigorate, but does not compensate for energy losses.

You can have a few rations of dried meat without overloading yourself. This snack helps bikepackers fight fatigue and nourish their muscles.

A daily snack

For your various functions or get-togethers with friends, they can serve as an aperitif or amuse-bouche, accompanied by a fruit juice. At the office, during coffee breaks or at picnics, we accumulate high levels of fat every day by consuming sweets of all kinds. It's a nutritional plan that's slowly destroying our health. Consuming dried meats eliminates any risk of excess fat consumption on a daily basis.

All in all, dried meats are a quality choice for reducing anarchic eating habits and providing no consistent benefit to the body. They are beneficial in all circumstances, and preferable to energy drinks or any other product.

Want to find out more about dried meats? Check out our article"Dried meats: protein for sport, taste for aperitifs!".