Editing Jerky

{{short description|Lean meat dried to prevent spoilage}}
{{about|dried meat|uneven motion pictures|Jerkiness}}
{{redirect|Beef jerky}}
{{distinguish|Jerk (cooking)}}

[[File:Jerky (1).jpg|thumb|upright=1.35|Jerky]]
[[File:Orange-marinated beef jerky.jpg|thumb|upright=1.35|Orange-marinated beef jerky]]
[[File:Meat drying to make jerky. Gandhola Monastery, Lahaul.jpg|thumb|Meat drying to make jerky. [[Gandhola Monastery]], [[Lahaul]], [[India]]]]

'''Jerky''' is lean trimmed meat strips which are [[Food drying|dehydrated]] to prevent [[Food spoilage|spoilage]] and seasoned to varying degrees. Normally, this drying includes the addition of [[salt]] to prevent [[Microorganism|microbial]] growth through [[osmosis]]. The word "jerky" derives from the [[Quechua languages|Quechua]] word ''[[wikt:ch'arki#Quechua|ch'arki]]'' which means "dried, salted meat".<ref name="auto">{{cite book|first=Teofilo Laime|last=Ajacopa|title=Diccionario bilingüe Iskay simipi yuyayk'ancha Quechua – Castellano Castellano – Quechua|trans-title=Bilingual dictionary Quechua-Spanish Spanish – Quechua|edition=2|language=es,qu|location=La Paz|year=2007|publisher=none|url=https://futatraw.ourproject.org/descargas/DicQuechuaBolivia.pdf|access-date=7 September 2024}}</ref><ref>{{cite news|title =Globe trotting: Ecuador|url=http://www.taipeitimes.com/News/lang/archives/2006/07/15/2003318976|access-date=6 February 2015|newspaper=Taipei Times|date= 15 July 2006}}</ref><ref name=Economist>{{cite news|title= Feet in the Trough: Cured Meat |url= http://www.economist.com/world/displaystory.cfm?story_id=8345876 | newspaper= The Economist |date= 2006-12-19|access-date= 2007-12-19}}</ref>

Modern manufactured jerky is often [[marinated]], prepared with a seasoned [[spice rub]] or liquid, or [[Smoking (cooking)|smoked]] with low heat (usually under {{cvt|70|C|F|-1|disp=or}}). 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 without [[refrigeration]]. 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|date=August 2020}} 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.<ref>USDA Food Standards and Labeling Policy Book, p. 83.</ref>{{Full citation needed|date=August 2020}}

Jerky-like products can be found around the world, such as [[biltong]] in [[South Africa]], [[pastirma]] in [[Turkey]], ch'arki (Quechua for dried, salted meat whose [[Hispanicization|hispanicized]] spellings include ''charque'', ''charqui'' or ''charquí'') in [[South America]] and [[Cecina (meat)|cecina]] in [[Spain]]. The main processing districts of beef jerky in [[China]] are [[Inner Mongolia]], [[Xinjiang]] and [[Yunnan]]. Beef jerky from Inner Mongolia is the most popular 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.<ref>{{Cite journal |last1=Shi |first1=Shuo |last2=Kong |first2=Baohua |last3=Wang |first3=Yan |last4=Liu |first4=Qian |last5=Xia |first5=Xiufang |date=2020-05-01 |title=Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia |url=https://www.sciencedirect.com/science/article/abs/pii/S0309174019307272 |journal=Meat Science |volume=163 |pages=108080 |doi=10.1016/j.meatsci.2020.108080 |pmid=32062525 |issn=0309-1740}}</ref><ref>{{Cite web |last=Anders |first=Tara |date=2021-05-13 |title=Jerky Around the World {{!}} How Jerky is Made Across the Globe {{!}} Crockett Creek |url=https://crockettcreek.com/jerky-around-the-world/ |access-date=2025-05-02 |language=en-US}}</ref><ref>{{Cite web |title=Fun Facts about Jerky from Around the World |url=https://carnivoreclub.co/blogs/the-daily-meat/fun-facts-about-jerky-from-around-the-world |access-date=2025-05-02 |website=Carnivore Club CA |language=en}}</ref>

== 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>
==Packaging==
[[File:Raw jerky in dehydrator.jpg|thumb|left|Raw meat before dehydration into jerky]]
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 of [[oxygen 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.<ref>{{Cite web |title=What Are The Different Types of Jerky Packaging - Pouch.me |url=https://pouch.me/what-are-the-different-types-of-jerky-packaging/ |access-date=2025-04-30 |language=en-US}}</ref><ref>{{Cite web |title=What Is the Best Packaging for Jerky? - Pouch.me |url=https://pouch.me/what-is-the-best-packaging-for-jerky/ |access-date=2025-04-30 |language=en-US}}</ref> Because of the necessary low fat and moisture content, jerky is high in protein. For example, a 30&nbsp;g (about 1&nbsp;oz) portion of lean meat contains about 7&nbsp;g of protein. By removing 15&nbsp;g of water from the meat, the protein ratio is doubled to nearly 15&nbsp;g of protein per 30&nbsp;g portion. In some low moisture varieties, a 30&nbsp;g serving will contain 21&nbsp;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&nbsp;g of 99% lean meat to generate 30&nbsp;g of jerky. Unpackaged fresh jerky made from sliced, whole-muscle meat has been available in specialty stores in such places as [[Cuisine of Hong Kong|Hong 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|date=May 2025}} 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|date=May 2025}}

==Regulation==
Most nations have regulations pertaining to the production of dried meat products. There are strict requirements to ensure safe and wholesome production of jerky products. Factories are required to have inspectors and sanitation plans. The [[Food and Agriculture Organization|Food and Agriculture Organization of the United Nations]] (FAO) promote policies and establish measures and procedures to regulate dried meat products internationally.<ref>{{Cite web |title=FAO and WHO Codex Alimentarius or Food Code|url=https://www.fao.org/fao-who-codexalimentarius/ |access-date=2025-04-30 |website=www.fao.org}}</ref>

=== European Union ===
The [[European Union]] (EU) prohibit the importation of meat products, including jerky, without additional and extensive customs documentation, and further inspections.<ref>For example, The UK Department for Food and Agriculture banned all meat imports for personal consumption from the USA. Their data can be searched:[http://importdetails.defra.gov.uk/Default.aspx?Location=None&Module=IDDSearch Defra search]</ref> European Union regulations on jerky, specifically [[biltong]]/jerky, focus on ensuring [[Veterinary medicine|animal health]] and [[food 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.<ref>{{Cite web |title=REGULATIONS - EUR-Lex.europa.eu. - European Union |url=https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32020R0386 |website=EUR-Lex.europa.eu}}</ref>

=== United States ===
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 {{cvt|160|F|C|order=flip}} for uncured poultry or {{cvt|155|F|C|order=flip}} for cured poultry to be considered safe.<ref>{{Citation |title=FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments |date=August 2014 |pages=24 |url=https://www.fsis.usda.gov/sites/default/files/import/Compliance-Guideline-Jerky-2014.pdf |url-status= |publisher=Food Safety and Inspection Service, U.S. Department of Agriculture}}</ref>

== Nutrition ==
A typical 30&nbsp;g portion of fresh jerky contains 10–15&nbsp;g of protein, 1&nbsp;g of fat, and 0–3&nbsp;g of carbohydrates, although some beef jerky can have a protein content above 65%.<ref>{{cite web|url=http://www.meatsnacker.co.uk/collections/high-protein-meat-snacks/products/billy-franks-beef-jerky-roast-beef-mustard-40g|title=Billy Franks Beef Jerky - Roast Beef and Mustard (40g)|website=MeatSnacker|access-date=30 March 2015|archive-date=12 September 2017|archive-url=https://web.archive.org/web/20170912102036/https://www.meatsnacker.co.uk/collections/high-protein-meat-snacks/products/billy-franks-beef-jerky-roast-beef-mustard-40g|url-status=dead}}</ref> Since traditional jerky recipes use a basic salt cure, [[sodium]] can be a concern for some people. A 30&nbsp;g serving of jerky could contain more than 600&nbsp;mg of sodium, which would be about 30% of the recommended [[Dietary Reference Intake|USRDA]].<ref>{{Cite web |title=HISTORY OF JERKY |url=http://www.foodpreserving.org/2014/11/history-of-jerky.html |access-date=2025-04-30}}</ref>

== Market size and popularity ==

=== Global market ===
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.<ref>{{Cite web |title=Jerky Snacks Market Size, Share, Industry Growth {{!}} 2033 |url=https://www.imarcgroup.com/jerky-snacks-market |access-date=2025-04-30 |website=www.imarcgroup.com |language=en}}</ref>

=== US market ===
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.<ref name="p793">{{cite web | last=Williams | first=Jennifer | title=America's $3 Billion Habit: Meat Sticks | website=WSJ | date=2025-01-26 | url=https://www.wsj.com/arts-culture/food-cooking/americas-3-billion-habit-meat-sticks-11581529 | access-date=2025-01-27}}</ref>

== Largest companies in the industry ==

=== Europe ===
The largest producer of beef jerky in Europe is [[Valeo Foods|The Meatsnacks Group (Valeo Foods)]].<ref>{{Cite web |date=2021-08-09 |title=Valeo agrees to acquire meat snacks group NWFE |url=https://www.foodmanufacture.co.uk/Article/2021/08/09/Valeo-agrees-to-acquire-meat-snacks-group-NWFE/ |access-date=2025-05-13 |website=FoodManufacture.co.uk |language=en}}</ref> 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.<ref>{{Cite news |date=2016-05-24 |title=Beef jerky firm takes over Grantown on Spey smokehouse |url=https://www.bbc.com/news/uk-scotland-highlands-islands-36368234#:~:text=Europe's%20largest%20producer%20of%20beef%20jerky%20has,owned%20by%20Highlands%20and%20Islands%20Enterprise%20(HIE). |access-date=2025-05-13 |work=BBC News |language=en-GB}}</ref><ref>{{Cite web |date=2018-07-25 |title=Europe’s largest producer of jerky and biltong bets big on salmon |url=https://www.salmonbusiness.com/europes-largest-producer-of-jerky-and-biltong-bets-big-on-salmon/ |access-date=2025-05-13 |website=SalmonBusiness |language=en-GB}}</ref>

=== North America ===
The largest beef jerky producer in North America is [[Jack Link's|Link Snacks, Inc.]] (Jack Link's). It holds a significant market share in the US meat jerky production industry.<ref>{{Cite web |last=Inc |first=IBISWorld |title=Meat Jerky Production in the US - Market Research Report (2015-2030) |url=https://www.ibisworld.com/united-states/industry/meat-jerky-production/4826/ |access-date=2025-05-13 |website=www.ibisworld.com |language=en}}</ref><ref>{{Cite web |date=2015-11-08 |title=King of beef jerky has a knack for marketing |url=https://www.seattletimes.com/business/king-of-beef-jerky-has-a-knack-for-marketing/ |access-date=2025-05-13 |website=The Seattle Times |language=en-US}}</ref>

== As a military combat ration ==
Jerky, particularly beef jerky, is a common component of military [[Field ration|combat 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. The [[Continental 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 the [[Meal, 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 include [[Caffeine|caffeinated]] jerky.<ref>{{Cite web |date=2012-09-19 |title=Army designing tastier meats for field rations |url=https://www.army.mil/article/87474/army_designing_tastier_meats_for_field_rations |access-date=2025-04-30 |website=www.army.mil |language=en}}</ref><ref>{{Cite web |last=Debutify |date=2023-07-04 |title=Bite into US Jerky History |url=https://matthatjerky.com/blogs/jerky/bite-into-us-jerky-history#:~:text=Beef%20jerky%20was%20a%20staple,make%20it%20easy%20to%20carry. |access-date=2025-04-30 |website=Matt-Hat Jerky |language=en}}</ref><ref>{{Cite web |date=2015-11-24 |title=Natick researcher develops turkey bacon, turkey jerky |url=https://www.army.mil/article/159017/natick_researcher_develops_turkey_bacon_turkey_jerky |access-date=2025-04-30 |website=www.army.mil |language=en}}</ref><ref>{{Cite web |last=Dean |first=Sam |date=2011-11-01 |title=Caffeinated Beef Jerky and "Zapplesauce" in Experimental MREs |url=https://www.bonappetit.com/trends/article/caffeinated-beef-jerky-and-zapplesauce-in-experimental-mres#:~:text=Caffeinated%20Beef%20Jerky%20and%20%22Zapplesauce%22%20in%20Experimental%20MREs%20%7C%20Bon%20App%C3%A9tit. |access-date=2025-04-30 |website=Bon Appétit |language=en-US}}</ref><ref>{{Cite web |date=2012-09-17 |title='Where's the beef?' -- DoD finds answers in osmotic dehydration process |url=https://www.army.mil/article/87419/wheres_the_beef_dod_finds_answers_in_osmotic_dehydration_process |access-date=2025-04-30 |website=www.army.mil |language=en}}</ref><ref>{{Cite news |last=Davenport |first=Christian |date=2011-10-30 |title=Caffeinated jerky and Zapplesauce: Adding kick to the military's tough-to-swallow MRE |url=https://www.washingtonpost.com/local/caffeinated-jerky-and-zapplesauce-adding-kick-to-the-militarys-tough-to-swallow-mre/2011/10/27/gIQAtI9aTM_story.html |access-date=2025-04-30 |newspaper=The Washington Post |language=en-US |issn=0190-8286}}</ref><ref>{{Cite web |title=Kuivalihakundi Beef Jerky Field Ration - Varusteleka.com |url=https://www.varusteleka.com/en/product/kuivalihakundi-beef-jerky-field-ration/79697 |access-date=2025-04-30 |website=Kuivalihakundi Beef Jerky Field Ration - Varusteleka.com |language=en}}</ref>

==Ch'arki==
[[File:Charqui.jpg|thumb|Ch'arki]]
[[File:Olluquitos con camote.jpg|thumb|upright|Peruvian ''[[olluquito]]'' with ''charqui'']]
'''Ch'arki''' ([[Quechua language|Quechua]] for dried, salted meat,<ref name="auto"/> Hispanicized spellings ''charque, 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.<ref name="foodchem2012">{{cite journal |last1=Salvá |first1=Bettit K. |last2=Fernández-Diez |first2=Ana |last3=Ramos |first3=Daphne D. |last4=Caro |first4=Irma |last5=Mateo |first5=Javier |title=Chemical composition of alpaca (Vicugna pacos) charqui |journal=Food Chemistry |date=January 2012 |volume=130 |issue=2 |pages=329–334 |doi=10.1016/j.foodchem.2011.07.046}}</ref>

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'.<ref name="foodchem2012"/>

It was industrialized in ''charqueadas'' (in Brazil) or ''saladeros'' (in Argentina and Uruguay). In the United States ''ch'arki'' was Anglicised as ''jerky''.<ref>{{Cite web|url=http://etimologias.dechile.net/?charqui|title=CHARQUI|website=Etimologías de Chile - Diccionario que explica el origen de las palabras|access-date=Aug 27, 2020}}</ref><ref>{{cite web |first=Daniel G. |last=Pesante|url=http://academic.uprm.edu/dpesante/5355/charqui.pdf |title=Carne Seca de Res (Charqui o Jerky)  |type=Archived copy |access-date=2012-03-29 |url-status=dead |archive-url=https://web.archive.org/web/20100701034008/http://academic.uprm.edu/dpesante/5355/charqui.pdf |archive-date=2010-07-01 }}</ref>

When encountered by the [[Spanish people|Spanish]], the [[Inca Empire]] supplied ''[[Tambo (Incan structure)|tampu]]'' ([[Public house#Inns|inns]]) along the [[Inca road system]] with llama ch'arki for travelers. The Inca used a [[freeze drying]] process that took advantage of their cold dry mountain air and strong sun.{{citation needed|date=January 2019}}

== See also ==
{{portal|Food}}
{{div col}}
* {{annotated link|Bakkwa}}
* {{annotated link|Biltong}}
* {{annotated link|Borts}}
* {{annotated link|Carne seca}}
* {{annotated link|Cecina (meat)|Cecina}}
* {{annotated link|Dendeng}}
* {{annotated link|Kilishi}}
* {{annotated link|Mojama}}
* {{annotated link|Pastirma}}
* {{annotated link|Pemmican}}
* {{annotated link|Salt pork}}
* {{annotated link|Sukuti}}
{{div col end}}

* [[Jerky gun]]

== References ==
{{Reflist|30em}}

==External links==
{{wikt|ch'arki}}
* [http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3007460 Commercial Item Description (CID): Cured Meat Snacks] {{Webarchive|url=https://web.archive.org/web/20081007201449/http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3007460 |date=2008-10-07 }} U.S. Dept. of Agriculture specification
* [https://web.archive.org/web/20110721070152/http://www.fsis.usda.gov/factsheets/jerky_and_food_safety/index.asp U.S. Dept. of Agriculture: Jerky and food safety fact sheet]

{{Beef}}
{{Cuisine of Chile}}

{{DEFAULTSORT:Jerky (Food)}}
[[Category:Dried meat]]
[[Category:Snack foods]]
[[Category:Convenience foods]]
[[Category:Quechua words and phrases]]
[[Category:Fur trade]]