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Low-fat, low-carb diets increase jerky business
ALBUQUERQUE, N.M., (AP)--Business is booming for New Mexico's jerky producers, thanks in part to the popularity of low fat and low carb diets.
There were less than half a dozen producers in New Mexico a few years ago, but there are now about 11 major licensed jerky operations, said Art Marquez, program manager for the state Meat Inspection Division.
Jerky is based on the ancient meat preservation methods of American Indians, but today most commercial jerky is made in large, restaurant-style ovens.
Most producers use very lean cuts of meat from the round part of the animal's thigh, sliced to an eighth of an inch thick and marinated in a variety of marinades ranging from chipotle or lemon pepper to teriyaki sauce.
Art Sandoval, who runs Jerky by Art in Albuquerque, stocks some 25 varieties and sells to customers as far away as Iraq.
"Everyone's a little different," he said. "The only thing that's the same is the temperatures."
The Meat Inspection Division inspects only companies jerky that sell within New Mexico. Producers who distribute nationally must be approved by the U.S. Department of Agriculture.
The division's eight agents inspect licensed jerky plants to make sure they meet such requirements as having the jerky reach 145 degrees within three hours.
Marquez said the division's annual $450,000 meat inspection budget limits the agency to one compliance officer to watch the entire state for unlicensed producers while the rest of the agents inspect licensed meat facilities.
Date: 10/21/04
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