Determining the precise endpoint of beef jerky dehydration is crucial for achieving the desired texture and ensuring food safety. Under-dehydrated jerky can harbor bacteria and spoil quickly, while over-dehydrated jerky becomes brittle and unpalatable. The ideal result is a pliable, leathery texture, achieved through careful monitoring and evaluation of several key characteristics.
Producing quality jerky offers numerous benefits, including a shelf-stable, high-protein snack. Its convenience and portability have made it a popular food item for centuries, dating back to indigenous preservation techniques used to extend the availability of meat. Modern jerky production refines these techniques but retains the core principle of moisture removal as the primary preservation method.
