Re: [CH] Ostrich Jerky
Brent Thompson (brent@hplbct.hpl.hp.com)
Tue, 23 Feb 1999 09:34:27 -0800
I read a week or so ago that poultry jerky is rarely encountered because
poultry contains fats which are relatively unsaturated, hence go rancid
rapidly, making jerky much less suitable as a long term storage technique
for poultry than for beef or venison. That article was about chicken,
turkey, duck, etc. but ostrich would likely have fat composition more
similar to these than to beef. If this is true, even great excess of chile
in the jerky mix wouldn't help retard occurance of rancidity, and you'd
have to consume that jerky quickly.
--- Brent