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Jerky is lean trimmed meat strips which aredehydrated to preventspoilage and seasoned to varying degrees. Normally, this drying includes the addition ofsalt to preventmicrobial growth throughosmosis. The word "jerky" derives from theQuechua wordch'arki which means "dried, salted meat".[1][2][3]
Modern manufactured jerky is oftenmarinated, prepared with a seasonedspice rub or liquid, orsmoked with low heat (usually under 70 °C or 160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar.
Jerky is ready to eat, needs no additional preparation, and can be stored for months withoutrefrigeration. A proper protein-to-moisture content is required in the final cured product to ensure maximum shelf-life.
Many products that are sold as jerky consist of highly processed, chopped, and formed meat rather than traditional sliced whole-muscle meat.[citation needed] These products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-to-protein ratio in the US.[4][full citation needed]
Jerky-like products can be found around the world, such asbiltong inSouth Africa,pastirma inTurkey, ch'arki (Quechua for dried, salted meat whosehispanicized spellings includecharque,charqui orcharquí) inSouth America, andcecina inSpain. The main processing districts of beef jerky inChina areInner Mongolia,Xinjiang andYunnan. Beef jerky from Inner Mongolia is the most popular jerky product in all of China and is classified into traditional and modern beef jerky by air drying outdoors (hand-made) or thermal drying (large-scale industrial production), respectively.[5][6][7]
Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includesbeef,pork,goat andmutton or lamb and game animals such asdeer,kudu,springbok,kangaroo, andbison are also used.[8] Other animals such asturkey,ostrich,calamari,salmon,chicken,duck,goose,shrimps,oxen,squids,octopuses,alligator,pigeon,crocodile,tuna,emu,horse,camel,lion,bear,snake andearthworm have entered the global, national, regional or local market with varying degrees of success.[9]
Mostfat must be trimmed from the meat prior to drying, as fat increases the chances of spoilage (modernvacuum packing and chemicalpreservatives have served to help prevent these risks). The meat must be dried quickly to limitbacterial growth during the critical period when the meat is not yet dry. To dry quickly without high temperature, which would cook the meat, the meat must be sliced or pressed thin.[10]
Salt is the most commonly added ingredient and is used to improve flavor, enhance the storage life and remove moisture from the product. Spices such asblack pepper orgarlic are other common ingredients. Ingredients such assoy sauce,Worcestershire sauce,sugar,teriyaki or barbecue spice can be added to change the flavor and are usually employed in homemade beef jerky recipes.[11][12][13][14]
In industrial settings, large low-temperature drying ovens with many heater elements and fans use exhaust ports to remove moisture-laden air. The combination of fast-moving air and low heat dries the meat to the desired moisture content within a few hours. The raw, marinated jerky strips are placed on racks of nylon-coated metal screens sprayed with light vegetable oil to allow the meat to be removed easily. The screen trays are placed closely in layers on rolling carts and then put in the drying oven.[15]
A plethora of suitable dehydrators for use at home with the aim of producing homemade jerky, are widely available. These dehydrators work by passing heated air over the meat to remove moisture in order to dry it. The air evaporates moisture in the meat drying it out.[16]
Chemical preservatives, such assodium nitrite, are often used to prepare jerky with the historical salted drying procedure.Smoking is the most traditional method, as it preserves, flavors, and dries the meat simultaneously.Salting is the most common method used today, as it provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with amarinade, adding moisture to the meat can increase the drying time.[17][11][18]
After the jerky is dried to the proper moisture content to prevent spoilage, it is cooled and then packaged in (often resealable) plastic bags, either nitrogen gas flushed or vacuumed packed. The sealed packages usually contain small pouches ofoxygen absorber to avoid fat oxidation. These small packets are filled with iron particles, which react with oxygen, removing the oxygen from the sealed jerky package and from an opened and resealed unfinished packet.[19][20] Because of the necessary low fat and moisture content, jerky is high in protein. For example, a 30 g (about 1 oz) portion of lean meat contains about 7 g of protein. By removing 15 g of water from the meat, the protein ratio is doubled to nearly 15 g of protein per 30 g portion. In some low moisture varieties, a 30 g serving will contain 21 g of protein, and only one g of fat. The price per unit weight of this type of jerky is higher than less-dried forms, as it takes 90 g of 99% lean meat to generate 30 g of jerky. Unpackaged fresh jerky made from sliced, whole-muscle meat has been available in specialty stores in such places asHong Kong at least since the 1970s. The products are purchased in kilograms, and customers choose from 10 to 20 types of meat used to make the product.[citation needed] Some are sold in strands instead of slices. Compared to the sealed packaged versions, unpackaged jerky has a relatively short shelf life. This type of jerky has also become very popular in convenience stores in the United States, where it is usually sold in clear plastic containers under the name "slab" jerky.[citation needed]
Most nations have regulations pertaining to the production of dried meat products. There are strict requirements to ensure safe and ethical production of jerky products. Factories are required to have inspectors and sanitation plans. TheFood and Agriculture Organization of the United Nations (FAO) promote policies and establish measures and procedures to regulate dried meat products internationally.[21]
TheEuropean Union (EU) prohibit the importation of meat products, including jerky, without additional and extensive customs documentation, and further inspections.[22] European Union regulations on jerky, specificallybiltong/jerky, focus on ensuringanimal health andfood safety. Imports are only allowed from countries or regions authorized for such imports, and these products must undergo specific treatments before entering the EU. Decision 2007/777/EC outlines the specific authorization requirements and treatments.[23]
In the United States, the U.S. Department of Agriculture (USDA) is responsible for that oversight. To comply with USDA regulations, poultry jerky must be heated to an internal temperature of 71 °C (160 °F) for uncured poultry or 68 °C (155 °F) for cured poultry to be considered safe.[24]
A typical 30 g portion of fresh jerky contains 10–15 g of protein, 1 g of fat, and 0–3 g of carbohydrates, although some beef jerky can have a protein content above 65%.[25] Since traditional jerky recipes use a basic salt cure,sodium can be a concern for some people. A 30 g serving of jerky could contain more than 600 mg of sodium, which would be about 30% of the recommendedUSRDA.[26]
The global jerky snacks market size was valued at $5.66 billion in 2024. It is expected to reach $8.81 billion by 2033, exhibiting a CAGR of 4.79% from 2025–2033. North America dominates the market, holding a market share of over 50.0% in 2024.[27]
In the United States, sales of jerky snacks increased significantly, rising by 10.4% in 2024 to reach $3.29 billion. This growth can be attributed to the rising popularity of salty and spicy snacks and a growing interest in snackable protein sources. As a result, dried meat snacks have emerged as the fastest-growing category within the United States snack food market.[28]
The largest producer of beef jerky in Europe isThe Meatsnacks Group (Valeo Foods).[29] They are also a major producer of biltong, another type of dried meat snack. The company has expanded its product line to include salmon jerky.[30][31]
The largest beef jerky producer in North America isLink Snacks, Inc. (Jack Link's). It holds a significant market share in the US meat jerky production industry.[32][33]
Jerky, particularly beef jerky, is a common component of militarycombat rations, both historical and modern. It is included because it is a convenient, shelf-stable, and nutritious protein source that soldiers can easily carry and consume in the field. Jerky has been a staple in military rations for centuries due to its durability and ability to stay fresh without refrigeration. TheContinental Army in the Revolutionary War era, for example, included salted meat and jerky as part of their rations when fresh food was scarce. It is also a common component of modern military rations, such as theMeal, Ready-to-Eat (MRE). Some variations of jerky are found in rations like the "First Strike Ration," specifically designed for initial deployment periods, providing an eat-on-the-move option. Jerky is lightweight, easy to store, and provides a concentrated source of protein and energy. It is also a great option for survival rations when fresh or prepared food is unavailable. While traditional beef jerky is common, military rations also include other variations such as turkey jerky and osmotically dried meat. Some experimental rations even includecaffeinated jerky.[34][35][36][37][38][39][40]
Ch'arki (Quechua for dried, salted meat,[1] Hispanicized spellingscharque, charqui, charquí) is a dried, salted meat product. Andean charqui, made in Peru, Bolivia, and Chile, is from alpaca, llama, or alpaca-llama cross-breeds. Peru is the world's largest producer, producing approximately 450 tons annually. Brazilian charque is made from beef.[41]
The manufacture of charqui principally consists of salting and sun-drying. In some regions, such as in Puno, the meat is sliced before drying. In others, like Cusco, the meat is dried from whole bone-in carcass pieces, known as 'charqui completo'.[41]
It was industrialized incharqueadas (in Brazil) orsaladeros (in Argentina and Uruguay). In the United Statesch'arki was Anglicised asjerky.[42][43]
When encountered by theSpanish, theInca Empire suppliedtampu (inns) along theInca road system with llama ch'arki for travelers. The Inca used afreeze drying process that took advantage of their cold dry mountain air and strong sun.[citation needed]
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