Jerky is a term that derives from the Spanish charqui and is used to indicate North American style dried meat now. The traditional method of preparation consists in degreasing the meat, cutting it into thin slices and drying it in the sun or at low temperatures. But the most common procedure today requires that before drying it the meat is also marinated in herbs, various spices or spicy sauces, to give it a more decisive flavour.
Usually smoked or with a smoky aftertaste, the dried meat is normally eaten as a snack, with a drink as an appetizer and occasionally added to local recipes.
Although it is normally eaten ‘as is’ because it’s ready to be consumed, I have seen it eaten here in Canada in salads, with Asian noodles, in fried rice, added to dips, in sandwiches and even sprinkled on veggie pies.
My favourite recipe with jerky is probably adding it to tomato sauce to give it some crunchiness and extra flavour and then used on rice or even pasta! A friend of mine even grinds it and uses it as seasoning for baked potatoes, salads or just anything.
The original versions of these dry meats included beef, pork, goat and even elk and salmon but, as I was saying, the growing interest of Canadians towards a vegetarian and vegan diet and towards the environmental impact of the meat industry has convinced local companies to launch new vegetable products and consumers to buy them in large quantities.
In terms of food preferences, this is a significant change for Canada. The update of the country's food guidelines on a local magazine has shown an increasing preference for vegetable proteins over animal proteins. The national increase in heart problems and diseases such as diabetes has been one of the determining factors in increasing interest in a healthier diet, with regular intake of vegetables, fruit, whole grains and vegetable-based foods, and a reduction in consumption of meat and dairy products. In this scenario, it is therefore not surprising that the offer and purchase of 100% vegan products have significantly increased in the last year.
There is a new vegan jerky made of soy that is part of a new line of vegan products that are all natural, non-GMO and free of saturated fats but that imitate the much appreciated dried meat for taste and consistency. These new foods are on sale in Canada, the United States and internationally.
In less than a year, the Canadian vegan jerky has quickly gained acclaim, to the point of exceeding the sales of dried meat brands online. Among their items, the best-selling on the online platform is jerky with teriyaki, or a second one based on vegetable proteins marinated in garlic and ginger. Then followed by the sweet BBQ jerky, marinated with BBQ sauce, the spicy chipotle taste and the original one with garlic and pepper. The four products are made with non-GMO soybeans and contain natural ingredients such as tomato, black bean sauce, evaporated cane juice, spices, sea salt, oil and rice vinegar.
In short, there is a bet, at this point, that the success of these vegan snacks may represent an extra step towards a greater food awareness of Canadian citizens, as well as a push by the country towards an ever wider market for alternative vegetable foods.
