As dried meat products, beef jerky chew and Mexican machacado share some similarities. They both involve dehydrated beef, but their preparation, texture, and uses differ. Both rely on shredding and extra drying. But the reasons behind these processes, and the final results, vary.
Beef Jerky Chew: Shredded Jerky for Convenience
1. What is Beef Jerky Chew?
Beef jerky chew is a shredded version of beef jerky, usually packaged in small tins or pouches. It’s marketed as a quick, easy-to-eat snack that delivers the same flavor as traditional jerky. But in a more convenient, chewable form. This product is popular among those looking for a compact and portable snack.
Jerky chew come in all sorts of flavors!
2. Shredding in Beef Jerky Chew
Shredding is the defining feature of beef jerky chew. After the jerky has been dehydrated in the usual manner. The whole strips are broken down into fine shreds. The aim is to create a texture that’s easy to chew without the need to bite into thick or tough pieces. As is the case with standard jerky.
3. Mechanical Shredding
The jerky is shredded by machines, creating thin strands or flakes. Shredding makes the jerky easier to eat without the need to chew through tough pieces. The mechanical shredding is consistent, ensuring that all the pieces are uniform.
4. Why Shredding?
The shredding of beef jerky into chew allows it to be consumed faster than traditional jerky. Instead of gnawing on thick strips, consumers can take a pinch of jerky chew and let it dissolve or chew it.
5. Extra Drying for Beef Jerky Chew
Beef jerky chew undergoes extra drying make it brittle enough to crumble . This extra drying helps create the texture that makes the jerky easy to shread into the fine pieces.
6. Brittle Texture
The jerky is dried until it becomes very firm and brittle. This extra drying ensures that when the jerky is processed. It breaks into fine, flaky pieces rather than larger, chewy chunks.
7. Flavor Retention
Despite the extra drying and shredding; the chew retains the flavors of traditional jerky. The drying and shredding process doesn’t diminish the taste; it changes the texture for ease of consumption.
Mexican Machacado: Shredded, Extra-Dried Meat for Cooking
1. What is Mexican Machacado?
Machacado is a traditional Mexican dried meat product, usually made from beef. It originates from the northern regions of Mexico. Where drying and shredding meat has been a long-standing method of preservation. Unlike beef jerky chew, machacado is not consumed as a snack but used as an ingredient in dishes. The most popular dish featuring machacado is machacado con huevo (machacado with eggs). Where the dried, shredded meat is rehydrated and cooked with eggs and other ingredients.
2. Shredding in Machacado
Shredding is essential in the preparation of machacado. After the meat has been dried, it is hand-shredded or pulled apart into fine, fibrous strands. This texture allows the meat to be rehydrated and incorporated into a variety of recipes.
3. Hand Shredding
Once the meat has dried, it is shredded by hand or with forks, pulling the fibers apart into thin strands. Fine shredding is critical as it allows the meat to absorb moisture and flavors when rehydrated during cooking.
4. Shredding for Cooking
The shredded texture of machacado makes it ideal for mixing into eggs, tacos, or soups. The fine strands blend with other ingredients. Making it a versatile addition to many dishes. Unlike beef jerky chew, which is designed for easy consumption on its own. Machacado’s shredded form is designed for cooking and rehydration.
5. Extra Drying for Machacado
Machacado undergoes extra drying to achieve the right level of brittleness before it’s shredded. This extra drying ensures that the meat is fully dehydrated. Making it easier to pull apart into the fine strands needed for cooking.
6. Sun-Drying or Oven-Drying
Machacado is sun-dried for extended periods to ensure it becomes dry and brittle. In modern methods, a dehydrator or oven may be used to achieve the same effect. The goal is to remove all moisture from the meat so that it becomes firm enough to shred.
7. Extended Drying for Long Shelf Life
Extra drying ensures that the meat can be stored. This was important in the hot, dry climates of northern Mexico, where refrigeration wasn’t available. The extra drying makes machacado a long-lasting pantry staple.