Not all beef jerky conforms to Islamic law of permissible halal cuisine. As per sharia law, halal beef must be butchered from an animal ritualistically slaughtered through dhabihah practices. Many beef jerky brands are manufactured in conditions that would be considered haram or impermissible by Muslim customers. Always make sure to check the label or raise any concerns you may have with whomever you are purchasing your food from.

Beef jerky is bovine meat that has been sliced into thin, lean strips, then marinated and dried with preservatives for both a long shelf life and a uniquely crispy taste. Designed to be easily snackable on the go, beef jerky has become the preferred snack food choice in many cultures, making it a global sensation! The word jerky, derived from the Quechua work ch’arki, literally means ‘dry, salted meat’. It is available in a number of varieties, including buffalo, elk, and even kangaroo. The most popular option by far, however, is beef. Beef jerky is typically created by cutting lean beef into strips, before marinating it in a pre-prepared seasoning rub or liquid, and slowly cooking it on a rack over a low temperature, rather than using the air-drying method (common in biltong production). The cooking and drying process traditionally includes the addition of salt, which helps prevent the growth of bacteria before the process has finished.

FAQs Archive - Tuddys

Q: What are the different types of beef jerky?

There are several varieties of beef jerky that differ in flavouring, texture and curing solution used. Most beef jerky manufacturers use fillet cuts, but ground beef and flossed beef are also common. Various additional flavourings can be used as toppings to the marinated beef strips. Due to the different curing methods used which can include the use of other chemical preservatives, some jerkies contain higher sugar content and therefore have a sweeter taste than the saltier variants. Of course, beef is not the only meat that can be used for jerky, either. Pork, chicken, mutton, venison and even kangaroo meat has been dried and salted for preservation purposes throughout history by many different cultures around the world. At Tuddys, we offer three different flavours of cured beef jerky, each in its own distinctively coloured packaging: Hoisin in blue, Sriracha in red, Honey BBQ in yellow. The Hoisin pack glazes the jerky in dark soybean sauce for a sweeter, saltier flavour to remind you of the sea. For a spicier kick, the Sriracha bag brings the garlic and chilli sauce to the table. Lastly, Honey BBQ is perfect for anyone who wants a smokey yet sugary tang to their jerky strips.

Q: Why is jerky called jerky?

“Jerky” may seem like a strange name, but it is actually derived from a word in the Quechua language, spoken by the indigenous people of the Peruvian Andes. Their word for dried beef, ch’arki, gradually evolved into “jerky” after the dish was ingratiated into the Anglosphere. The enormous popularity of beef jerky in North, South and Central America has led it to become a staple of American cuisine, but it has healthy market growth in countless countries across the globe. So, the etymology (name origin) of “jerky” pays homage to the recipe’s roots in antiquity. The more you know!

Q: What is the healthiest jerky?

Beef jerky is certainly in the running for the title of healthiest and most filling meat jerky on the market thanks to its high nutritional value and low energy density. Of particular note, Tuddys pride themselves on the healthiness of their beef jerky snacks. Of course, snacking through your recommended five portions of fruit and vegetables a day is also important for your continued good health.

Q: What is beef jerky made out of?

Beef. Okay, there is a little more to it than that. Beef jerky needs a high amount of salt for the drying and curing process, so salt is an essential ingredient for all types of jerky. Various spices and powders can be applied for additional flavouring and marination. Finally, a preservative solution such as sodium nitrate needs to be applied to industrially-produced beef jerky products for an appealing appearance and an extended shelf life. The cuts of beef used can vary, though fillet and ground beef are the most common.

Q: How much beef jerky can you eat?

The recommended serving portion for beef jerky is around 1 oz, or 28 grams. This is the exact weight of a standard Tuddys Beef Jerky bag, funnily enough! However, the general guidance for serving sizes does not account for everybody’s individual metabolism rates or daily caloric intake, so it’s perfectly fine to eat more than that amount if you’re really peckish… especially since beef jerky is so healthy!

Q: How is beef jerky made?

First, the beef fillets have to be finely cut into small, lean strips, each about a quarter of an inch in thickness. The goal is to remove as much fat as possible, so any fat layers that cannot be cut manually must be either mechanically cut, filtered or centrifugally compressed. Next, is the freeze-drying and curing process. After being frozen, the beef is preserved using a curing solution primarily made of salt and water, two of the best natural preservatives there are. When salt is applied, dehydration occurs as moisture is drawn out from the meat’s structure – the meat ideally needs to have its moisture levels reduced by more than 50% for maximum shelf life. Once it is allowed to thaw, the beef can be slowly cooked on an oven tray at a low temperature over the course of a day. Finally, the beef jerky is safely packaged in such a way that bacteria cannot intrude to spoil the meat quality, either by vacuum-sealing or by filling the packet with nitrogen to flush out the oxygen that toxic bacteria need to survive.

Q: Why is beef jerky bad for you?

Traditional beef jerky tends to have very high levels of sodium - approximately 22% of your daily allowance on average. In addition, some manufacturers can add excessive levels of sugar to the jerky during the production process. Whilst the addition of these ingredients in moderation are generally beneficial to the jerky and okay to eat, if they’re consumed excessively, they can be unhealthy. Luckily for all the jerky lovers out there, there are a number of healthy jerky brands on the market, offering lower levels of sodium, alongside high levels of protein, iron, vitamins A, B-12, and C, alongside zinc.

Q: Is biltong healthier than jerky?

Whether or not biltong is healthier than jerky depends on the brand of jerky and biltong you choose. Biltong is generally healthier than your average packet of beef jerky, as it tends to be leaner. However, there are brands of healthy jerky, such as Tuddys, that match biltong’s low levels of fat and carbs, whilst matching its high protein and iron levels. Now available in the flavours of sriracha hoisin, and honey BBQ, Tuddys healthy beef jerky is a high-protein snack that tastes good and does good - averaging at 11.5 grams of protein per serving.