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

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], ], ]]] ], ], ]]]
⚫ '''Jerky''' is lean trimmed meat cut into strips and dried (dehydrated) to prevent ]. Normally, this drying includes the addition of salt to prevent some forms of bacteria growth and encourages offers before the meat has finished the dehydrating process. It originated in the Andes mountains in what is modern day ]<ref></ref><ref></ref> and the word "jerky" derives from the ] word '']'' which means "dried, salted meat".<ref name="auto">Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary)</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> All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.


⚫ '''Jerky''' or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent ]. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the ] word '']'' 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 ], prepared with a seasoned ] or liquid, or ] with low heat (usually under 70&nbsp;°C/160&nbsp;°F). Store-bought jerky commonly includes sweeteners such as brown sugar.


⚫ Modern manufactured jerky is often ], prepared with a seasoned ] or liquid, or ] 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 ]. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product.<ref>{{cite journal | title = Processing Meat in the Home | url = https://conservancy.umn.edu/bitstream/handle/11299/53348/0972.pdf?sequence=1 | author = Richard J. Epley and Paul B. Addis | publisher = Minnesota Extension Service}}</ref>


⚫ Jerky is ready-to-eat, needs no additional preparation and can be stored for months without ]. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product.
⚫ Many products which 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.
⚫ Many products which 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}}
</ref>{{Full citation needed|date=August 2020}}
Chemical preservatives can prevent oxidative spoilage, but the moisture-to-protein ratio prevents microbial spoilage by low ]. Some jerky products are very high in sugar and therefore taste very sweet – unlike ], which rarely contains added sugars.


== Preparation == == Preparation ==
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] ]
] jerky]] ] jerky]]
Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes ], ], ] and ] and game animals such as ], ], ], ], and ] are also used.<ref>{{cite book | last = Delong | first = Deanna | title = How to Dry Foods | publisher = ] | 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> Recently, other animals such as ], ], and ] have entered the market.<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> Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes ], ], ] and ] and game animals such as ], ], ], ], and ] are also used.<ref>{{cite book | last = Delong | first = Deanna | title = How to Dry Foods | publisher = ] | 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> Recently, other animals such as ], ], ], ], ], ], ], ], ], ], ], ], ], ], ], ], ], ], ], ] and ] have entered the market.<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 ] must be trimmed from the meat prior to drying, as fat increases the chances of spoilage (modern ] and chemical ]s have served to help prevent these risks). The meat must be dried quickly to limit ] growth during the critical period where the meat is not yet dry. To accomplish drying quickly without the use of high temperature, which would cook the meat, the meat must be sliced or pressed thin. Most ] must be trimmed from the meat prior to drying, as fat increases the chances of spoilage (modern ] and chemical ]s have served to help prevent these risks). The meat must be dried quickly to limit ] growth during the critical period where the meat is not yet dry. To accomplish drying quickly without the use of 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>


In industrial settings, large low-temperature drying ovens with many heater elements and fans make use of exhaust ports to remove the 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 which have been sprayed with a light vegetable oil to allow the meat to be removed easily. The screen trays are placed closely in layers on rolling carts which are then put in the drying oven. In industrial settings, large low-temperature drying ovens with many heater elements and fans make use of exhaust ports to remove the 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 which have been sprayed with a light vegetable oil to allow the meat to be removed easily. The screen trays are placed closely in layers on rolling carts which are then put in the drying oven.


Chemical preservatives, such as ], are often used in conjunction with the historical salted drying procedure to prepare jerky. ] is the most traditional method, as it preserves, flavors, and dries the meat simultaneously. ] is the most common method used today, as it both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a ], this can increase the drying time by adding moisture to the meat. Chemical preservatives, such as ], are often used in conjunction with the historical salted drying procedure to prepare jerky. ] is the most traditional method, as it preserves, flavors, and dries the meat simultaneously. ] is the most common method used today, as it both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a ], this can increase the drying time by adding moisture to the meat.
{{Further|topic=the small hand held appliance|Jerky gun}}


==Packaging== ==Packaging==
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Unpackaged fresh jerky made from sliced, whole muscle meat has been available in specialty stores in ] at least since the 1970s. The products are purchased by kilograms, and customers choose from 10 to 20 types of meat used to make the product. Some are sold in strands instead of slices. ] has opened numerous specialty shops also, many of which are franchise extensions of stores from Hong Kong. Compared to the sealed packaged versions, unpackaged jerky has a relatively short shelf life. Unpackaged fresh jerky made from sliced, whole muscle meat has been available in specialty stores in ] at least since the 1970s. The products are purchased by kilograms, and customers choose from 10 to 20 types of meat used to make the product. Some are sold in strands instead of slices. ] has opened numerous specialty shops also, many of which are franchise extensions of stores from Hong Kong. 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 under the name "slab" jerky; it is usually sold in plexiglass containers. This type of jerky has also become very popular in convenience stores in the United States under the name "slab" jerky; it is usually sold in clear plastic containers.


==Regulation== ==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. In the United States, the U.S. Department of Agriculture (]) is responsible for that oversight. To comply with USDA regulations, poultry jerky must be heated to an internal temperature of 160&nbsp;°F (71&nbsp;°C) for uncured poultry or 155&nbsp;°F (68&nbsp;°C) for cured poultry to be considered safe<ref>https://www.fsis.usda.gov/wps/wcm/connect/67432999-95e4-4360-a9c9-ddd63276631a/Seminar_Jerky_Guidelines.pdf?MOD=AJPERES {{Bare URL PDF|date=August 2022}}</ref> Many European Union countries presently 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 and food ban all meat imports for personal consumption from the USA. Their data can be searched:</ref> 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. In the United States, the U.S. Department of Agriculture (]) 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> Many European Union countries presently 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 and food ban all meat imports for personal consumption from the USA. Their data can be searched:</ref>

==Availability==
{{More citations needed|section|date=August 2021}}
]

Traditional jerky, made from sliced, whole muscle meat, is readily available in the United States, Mexico, and Canada in varying meats, brands and qualities, both as packaged and unpackaged. These products are available in nearly every convenience store, gas station, supermarket, and variety shop in those countries, where there is a long history of jerky as a food of the pioneers. A similar, less expensive product is made with finely ground meat, mixed with flavors, then the mush is processed into thin dried strips. The finished item may be labeled as jerky, but with the qualifier "ground and formed". This product is widely available in general interest stores, such as supermarkets and convenience stores.
Also popular is shredded dry jerky (]) sold in containers resembling ] or ]. Jerky made in the traditional style is also a ubiquitous staple of ]s in rural areas all over North America.

In addition to being common in the United States, Mexico, and Canada, jerky is also gaining popularity in supermarkets, convenience stores and online retailers in Australia, New Zealand, the United Kingdom and Germany. They are carried by some major supermarkets, and now also smaller stores. In China, in addition to the more traditional forms of jerky, there is also a similar product which is usually made from pork called ]. A similar product is quite popular in ] and its hinterland: it is called ''coppiette'' and was originally made with horse or donkey<ref>{{cite web|url=http://www.cucinaecantina.it/gusto.php?type%3Dterra%26attr%3D0%26view%3D1%26id%3D80 |title=Cucina & Cantina |access-date=2010-10-20 |url-status=dead |archive-url=https://web.archive.org/web/20110722031203/http://www.cucinaecantina.it/gusto.php?type=terra&attr=0&view=1&id=80 |archive-date=2011-07-22 }}</ref> meat, but it is now generally made with pork. Coppiette are seasoned with red pepper and fennel seeds. Coppiette were usually eaten while drinking wine (mostly white) in Roman restaurants.

In ], India, the dish is known as uppu kandam which forms part of authentic non-vegetarian cuisine. In ] (India), it is known as "idi irachi", 'idi'=shredded since the dried meat strip is normally shredded before frying and 'irachi'=meat. It is normally eaten after deep frying rather than having it as it is. In ], jerky is called ''qwant'a''. In addition to salt, it is seasoned with ] and either ] or awaze.<ref>D.J. Mesfin. Exotic Ethiopian Cooking. Ethiopian Cookbook Enterprises, Falls Church, MD, 2006. p. 31</ref> A similar product, ], is common in ]; however, it differs very much in production process and taste. In ] cuisine, ] is a form of dried meat, similar to jerky, that is heavily spiced with peppers.
]
Jerky (or products closely related to it) is commonly included in ]. It is particularly attractive to militaries because of its light weight, high level of nutrition, long shelf life and edibility without further preparation. Since 1996, jerky has been selected by astronauts as ] several times for space flight due to its light weight and high level of nutrition.<ref>{{cite web | url = http://spaceflight.nasa.gov/shuttle/support/processing/spacefood/menus.html | archive-url = https://web.archive.org/web/20041109010944/http://www.spaceflight.nasa.gov/shuttle/support/processing/spacefood/menus.html | url-status = dead | archive-date = 2004-11-09 | title = I'd Like to See a Menu, Please | publisher= ] |date= 2004-05-13| access-date= 2007-01-08}}</ref><ref>{{cite web | url = http://www.nasa.gov/audience/forkids/home/F_Space_Food.html| title = Space Food| publisher = NASA | date= 2004-05-27|access-date= 2007-01-03|archive-url=https://web.archive.org/web/20041103210910/http://www.nasa.gov/audience/forkids/home/F_Space_Food.html|archive-date=2004-11-03}}</ref>


== Nutrition == == Nutrition ==
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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"/> 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 |url=http://academic.uprm.edu/dpesante/5355/charqui.pdf |title=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> 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 ], the ] supplied '']'' (]) along the ] with llama ch'arki for travelers. The Inca used a ] process that took advantage of their cold dry mountain air and strong sun.{{citation needed|date=January 2019}} When encountered by the ], the ] supplied '']'' (]) along the ] with llama ch'arki for travelers. The Inca used a ] process that took advantage of their cold dry mountain air and strong sun.{{citation needed|date=January 2019}}
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* {{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 * {{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
* *
*


{{Beef}} {{Beef}}

Latest revision as of 05:35, 19 January 2025

Lean meat dried to prevent spoilage This article is about dried meat. For uneven motion pictures, see Jerkiness. "Beef jerky" redirects here. For other uses, see Beef jerky (disambiguation). Not to be confused with Jerk (cooking).
Jerky
Orange-marinated beef jerky
Meat drying to make jerky. Gandhola Monastery, Lahaul, India

Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat".

Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked 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 without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product.

Many products which are sold as jerky consist of highly processed, chopped and formed meat rather than traditional sliced whole-muscle meat. 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.

Preparation

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed.
Find sources: "Jerky" – news · newspapers · books · scholar · JSTOR (August 2021) (Learn how and when to remove this message)
Beef jerky being dried
Chinese bakkwa jerky

Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes beef, pork, goat and mutton or lamb and game animals such as deer, kudu, springbok, kangaroo, and bison are also used. Recently, other animals such as turkey, ostrich, salmon, chicken, duck, goose, shrimps, oxen, squids, octopuses, alligator, pigeon, crocodile, tuna, emu, horse, camel, lion, bear, snake and earthworm have entered the market.

Most fat must be trimmed from the meat prior to drying, as fat increases the chances of spoilage (modern vacuum packing and chemical preservatives have served to help prevent these risks). The meat must be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. To accomplish drying quickly without the use of high temperature, which would cook the meat, the meat must be sliced or pressed thin.

In industrial settings, large low-temperature drying ovens with many heater elements and fans make use of exhaust ports to remove the 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 which have been sprayed with a light vegetable oil to allow the meat to be removed easily. The screen trays are placed closely in layers on rolling carts which are then put in the drying oven.

Chemical preservatives, such as sodium nitrite, are often used in conjunction with the historical salted drying procedure to prepare jerky. 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 both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a marinade, this can increase the drying time by adding moisture to the meat.

Further information on the small hand held appliance: Jerky gun

Packaging

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed.
Find sources: "Jerky" – news · newspapers · books · scholar · JSTOR (August 2021) (Learn how and when to remove this message)
Raw meat before dehydration into jerky

After the jerky is dried to the proper moisture content to prevent spoilage, it is cooled, then packaged in (often resealable) plastic bags, either nitrogen gas flushed or vacuumed packed. To prevent the oxidation of the fat, the sealed packages often contain small pouches of oxygen absorber. 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.

Because of the necessary low fat and moisture content, jerky is high in protein. A 30 g (about 1 oz) portion of lean meat, for example, 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 Hong Kong at least since the 1970s. The products are purchased by kilograms, and customers choose from 10 to 20 types of meat used to make the product. Some are sold in strands instead of slices. Macau has opened numerous specialty shops also, many of which are franchise extensions of stores from Hong Kong. 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 under the name "slab" jerky; it is usually sold in clear plastic containers.

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. 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. Many European Union countries presently prohibit the importation of meat products, including jerky, without additional and extensive customs documentation, and further inspections.

Nutrition

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%. 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 recommended USRDA.

Ch'arki

Ch'arki
Peruvian olluquito with charqui

Ch'arki (Quechua for dried, salted meat, 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 with approximately 450 tons produced per year. Brazilian charque is made from beef.

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'.

It was industrialized in charqueadas (in Brazil) or saladeros (in Argentina and Uruguay). In the United States ch'arki was Anglicised as jerky.

When encountered by the Spanish, the Inca Empire supplied tampu (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.

See also

  • Bakkwa – Salty-sweet dried meat product
  • Biltong – Form of dried, cured meat from southern Africa
  • Borts – Mongolian air-dried meat
  • Carne seca – Mexican dried beef
  • Cecina – Salted and dried or cured meat
  • Dendeng – Indonesian spicy meat dish
  • Kilishi – Hausa dish of spiced dried beef, chicken, mutton or goat meat
  • Mojama – Andalusian cured tuna delicacy
  • Pastirma – Spiced dried beef
  • Pemmican – Food mix with long shelf life, sometimes used as survival food
  • Salt pork – Salt-cured pork usually made from pork belly
  • Sukuti – Dried meat product from the Himalayas

References

  1. ^ Ajacopa, Teofilo Laime (2007). Diccionario bilingüe Iskay simipi yuyayk'ancha Quechua – Castellano Castellano – Quechua [Bilingual dictionary Quechua-Spanish Spanish – Quechua] (PDF) (in Spanish and Quechua) (2 ed.). La Paz. Retrieved 7 September 2024.
  2. "Globe trotting: Ecuador". Taipei Times. 15 July 2006. Retrieved 6 February 2015.
  3. "Feet in the Trough: Cured Meat". The Economist. 2006-12-19. Retrieved 2007-12-19.
  4. USDA Food Standards and Labeling Policy Book, p. 83.
  5. Delong, Deanna (1992). How to Dry Foods. Penguin Group. p. 79. ISBN 1-55788-050-6.
  6. Waters, Theopolis. "Slumping U.S. meat prices help feed appetite for jerky". U.S. Retrieved 2018-09-18.
  7. Bell, Mary T. (2016-11-01). Jerky: The Complete Guide to Making It. Simon and Schuster. ISBN 978-1-5107-1183-9.
  8. FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments (PDF), Food Safety and Inspection Service, U.S. Department of Agriculture, August 2014, p. 24
  9. For example The UK department for food and agriculture and food ban all meat imports for personal consumption from the USA. Their data can be searched:Defra search
  10. "Billy Franks Beef Jerky - Roast Beef and Mustard (40g)". MeatSnacker. Archived from the original on 12 September 2017. Retrieved 30 March 2015.
  11. ^ Salvá, Bettit K.; Fernández-Diez, Ana; Ramos, Daphne D.; Caro, Irma; Mateo, Javier (January 2012). "Chemical composition of alpaca (Vicugna pacos) charqui". Food Chemistry. 130 (2): 329–334. doi:10.1016/j.foodchem.2011.07.046.
  12. "CHARQUI". Etimologías de Chile - Diccionario que explica el origen de las palabras. Retrieved Aug 27, 2020.
  13. Pesante, Daniel G. "Carne Seca de Res (Charqui o Jerky)" (PDF) (Archived copy). Archived from the original (PDF) on 2010-07-01. Retrieved 2012-03-29.

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