The number of applicable protein is paramount when producing dried meat. Sure cuts and grades yield a superior closing product, distinguished by texture, taste, and total high quality. Optimum decisions typically exhibit lean traits and possess a grain construction conducive to slicing and drying.
Using a top quality protein supply instantly impacts the palatability and shelf-life of the completed product. Leanness prevents rancidity throughout the drying course of, whereas an outlined grain permits for constant slicing and improved marinade absorption. Traditionally, available and reasonably priced cuts have been utilized; nevertheless, trendy manufacturing emphasizes premium substances for enhanced shopper attraction.