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Bulk Beef Jerky

Beef jerky has an illustrious history having helped to settle the west and now it's being sent into the final frontier on the space shuttle. This is largely due to the high protein packing power and long preservation times that jerky contains, but its light weight and great taste contribute to its success around the world and beyond. Homemade beef jerky provided the best way of preserving the meat for long periods of time, no refrigeration needed, and provided enough energy to get the pioneers through some of their hardest journeys.

In America, beef jerky is often relegated to the front aisle in gas stations and food marts around the country, but these are often far from true jerky being packed with water and preservatives. The simplest jerkies are simply dehydrated meat, salt and other flavorings. The most popular jerky in America is teriyaki beef jerky which finds its inspiration in teriyaki cooking and flavors which originated in Japan. It provides a sweet, tangy smoky flavor that is irresistible.

The wholesale beef jerky industry is huge, but more often than not these products that are often found on the shelves of local supermarkets are not real jerky. They are not naturally preserved and can go bad just like any other meat or food product. Properly jerked meat can last for 6 months or longer at room temperature, but will often be eaten long before that. NASA has even been sending jerky into space because of its low weight, ease of storage and healthy nutrition.

When purchasing bulk beef jerky be sure that is has no artificial preservatives as this is often a sign of an inferior product. The dehydration process that creates the best jerkies doesn't need special preservatives, the process itself is the preservative. Enzymes are responsible for the spoilage of meat and without any water enzymes cannot do their work. For thousands of years this was the only way to preserve foods for extended amounts of time.

Today the easiest way to make jerky whether in bulk or small amounts, is with a beef jerky dehydrator which applies a low heat and circulates the dry air around the meat. Before the beef, or buffalo, venison, elk or other meats can be put into the dehydrator it is important to remove as much fat from the meat as possible. Fat will spoil the meat and ruin the jerking process. Many manufacturers don't remove the fat first and are required to use preservative later. If the fat is removed completely the meat can last for a much longer time.

A frozen piece of meat is much easier to cut into the thin pieces that dehydrate more efficiently. After the pieces are cut many people choose to season and soak the meat in a special marinade, often of their own creation. It can contain everything from BBQ sauce to soy sauce, Worchester, sugar, vinegar, hot sauce, teriyaki sauce, garlic, salt, liquid smoke, and dried onion. Fruits can make a wonderful addition as well, with mango providing a very interesting taste. After a day or two marinating it can be put into a dehydrator and hours later enjoyed or saved for later.

Learning how to make homemade beef jerky is a valuable piece of knowledge that has been practiced for thousands of years in almost every culture around the world. Homemade beef jerky is often made in bulk and can be purchased in bulk as well. Beef jerky's life span can be relatively long even when made in bulk if it is properly taken care of and prepared correctly as stated in the previous paragraphs. Thank you for visiting Metropolis Beef Jerky.com and enjoy our large selection of bulk and wholesale beef jerky!