Indiana Jerky dried meat

Product description Indiana Jerky dried meat

Jerky jerky - Jerky, chunks of dried meat, has been the most popular meat snack on the American market for decades, containing a very low percentage of fat, calories and is high in protein. In the U.S., it is sought after by people who live active lives, athletes, hunters, travelers, members of rescue teams, members of combat units and more. Drying is an ancient technology for preserving meats, fruits and other foods, in a long lasting state. This method was most commonly used by Native Americans, who dried meat on stones, in the sun, without any further treatment. It has been scientifically proven that the drying method, while maintaining a constant temperature and following the correct technological procedure, eliminates all unwanted bacteria and germs from the raw material, along with the juices and fat. We are left with approximately 1 product treated in this way, which is flavoured with natural spices. These jerky are made from only strictly controlled meat under the guidance of experts from the College of Chemical Technology, Department of Meat Preservation and Processing. At present, it falls in the category of snacks like potato chips etc., with the difference that they are healthy and tasty. Using 60 g of Jerky will replace the ingestion of a 240 g beef steak with all the beneficial nutritional values. Jerky is produced in the Planá meat processing plant, which was one of the first in the country to meet the conditions for processing meat products for entry into the EU. It is therefore produced under the highest hygiene measures. We recommend it as a substitute intake of proteins in a form acceptable to the body.

Production procedure:

1. Pieces of quality meat are stripped of fatty parts and tendons and cut into thin slices.
2. The meat is marinated in the "butcher's shop" according to a secret recipe.
3. It is then placed by hand on grates.
4. The slices of meat are dried at different temperatures for several hours and finally smoked naturally.
5. This is followed by machine slicing and then weighing on a vibrating scale, dividing into bags with an oxygen absorber and finally packing everything in a protective atmosphere. Finally, the jerky passes the exit inspection and the bags are assembled into displays and cartons. The whole process is under constant veterinary supervision.

Recommended dosage:

• At any time of the day as a healthy treat.

Store at +5°C - +30°C.Any white coating on the product is not a quality defect.Once opened, consume within 48 hours.Packaged in a protective atmosphere of N2, CO2.The oxygenabsorber inside is not intended to be ingested.