Editing Jerky (section)

== Preparation ==
[[File:Beef jerky being dried.jpg|thumb|Beef jerky being dried]]
[[File:Bak kwa.jpg|thumb|Chinese [[bakkwa]] jerky]]
Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes [[beef]], [[pork]], [[goat meat|goat]] and [[lamb and mutton|mutton or lamb]] and game animals such as [[Venison|deer]], [[kudu]], [[springbok]], [[Kangaroo meat|kangaroo]], and [[Bison#Livestock|bison]] are also used.<ref>{{cite book | last = Delong | first = Deanna | title = How to Dry Foods | publisher = [[Penguin Group]] | year = 1992 | page = 79 | url = https://books.google.com/books?id=z4hJjFFSKx4C&q=jerky+intitle:How+intitle:to+intitle:Dry+intitle:Foods&pg=RA1-PA79 | isbn = 1-55788-050-6 }}</ref> Other animals such as [[Turkey meat|turkey]], [[ostrich]], [[Salmon as food|salmon]], [[Chicken as food|chicken]], [[Duck as food|duck]], [[Goose as food|goose]], [[Shrimp and prawn as food|shrimps]], [[oxen]], [[Squid as food|squids]], [[Octopus as food|octopuses]], [[Alligator meat|alligator]], [[pigeon]], [[Crocodile#Crocodile products|crocodile]], [[tuna]], [[emu]], [[Horse meat|horse]], [[Camel#Meat|camel]], [[lion]], [[Bear hunting#Meat|bear]], [[snake]] and [[earthworm]] have entered the global, national, regional or local market with varying degrees of success.<ref>{{Cite news|url=https://www.reuters.com/article/us-usa-meat-jerky-idUSKCN11F2I3|title=Slumping U.S. meat prices help feed appetite for jerky|last=Waters|first=Theopolis|work=U.S.|access-date=2018-09-18|language=en-US}}</ref>

Most [[fat]] must be trimmed from the meat prior to drying, as fat increases the chances of spoilage (modern [[Food preservation#Vacuum packing|vacuum packing]] and chemical [[preservative]]s have served to help prevent these risks). The meat must be dried quickly to limit [[bacterial]] 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.<ref>{{Cite book |last=Bell |first=Mary T. |url=https://books.google.com/books?id=tmOCDwAAQBAJ&dq=Jerky&pg=PT293 |title=Jerky: The Complete Guide to Making It |date=2016-11-01 |publisher=Simon and Schuster |isbn=978-1-5107-1183-9 |language=en}}</ref>

[[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 as [[black pepper]] or [[garlic]] are other common ingredients. Ingredients such as [[soy sauce]], [[Worcestershire sauce]], [[sugar]], [[teriyaki]] or barbecue spice can be added to change the flavor and are usually employed in homemade beef jerky recipes.<ref name=":0">{{Cite web |date=2017-08-06 |title=Jerky Making: Producing a Traditional Food With Modern Processes {{!}} NDSU Agriculture |url=https://www.ndsu.edu/agriculture/extension/publications/jerky-making-producing-traditional-food-modern-processes |access-date=2025-04-29 |website=www.ndsu.edu |language=en}}</ref><ref>{{Cite web |last=Segal |first=Jennifer |date=2021-01-21 |title=The Best Homemade Beef Jerky Recipe |url=https://www.onceuponachef.com/recipes/the-best-homemade-beef-jerky-recipe.html |access-date=2025-04-29 |website=Once Upon a Chef |language=en-US}}</ref><ref>{{Cite web |title=Doc's Best Beef Jerky |url=https://www.allrecipes.com/recipe/142948/docs-best-beef-jerky/ |access-date=2025-04-30 |website=Allrecipes |language=en}}</ref><ref>{{Cite web |title=Beef Jerky Recipe {{!}} Cook the Book |url=https://www.seriouseats.com/beef-jerky-recipe |access-date=2025-04-30 |website=Serious Eats |language=en}}</ref>

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.<ref>{{Cite web |title=How Is Beef Jerky Made Commercially? {{!}} The Jerky Universe |url=https://beefjerky.com/blogs/news/how-is-beef-jerky-made-commercially |access-date=2025-04-30 |website=BeefJerky.com |language=en}}</ref> 

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.<ref>{{Cite web |date=2016-06-14 |title=The Best Dehydrators for Making Beef Jerky [2025] |url=https://www.jerkyholic.com/best-dehydrator-making-beef-jerky/ |access-date=2025-04-30 |website=Jerkyholic |language=en-US}}</ref>

Chemical preservatives, such as [[sodium nitrite]], are often used to prepare jerky with the historical salted drying procedure. [[Smoking (cooking technique)|Smoking]] is the most traditional method, as it preserves, flavors, and dries the meat simultaneously. [[Salting (food)|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 a [[marinade]], adding moisture to the meat can increase the drying time.<ref>{{Cite web |last1=Kolb |first1=Lorre |last2=Communications |first2=Extension |last3=Engagement |first3=Stakeholder |title=What's the deal with Nitrates and Nitrites used in meat products? |url=https://livestock.extension.wisc.edu/articles/whats-the-deal-with-nitrates-and-nitrates-used-in-meat-products/ |access-date=2025-04-30 |website=Livestock |language=en-US}}</ref><ref name=":0" /><ref>{{Cite web |title=Jerky and Food Safety |url=https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-fish/jerky |website=www.fsis.usda.gov}}</ref>