Jerky with Variations

Jerky is a fabulous food for snacking or if you are prepping for an emergency. Jerky can also be used to flavor bean soups. Don’t lose this Jerky with Variations recipe!

All of the marinade recipes below are sufficient for 1 pound of meat. If you want to use more meat, i.e., 2, 3 or 4 pounds, double, triple or quadruple the marinade ingredients. These recipes can be used for beef, bison, venison, salmon, chicken and turkey jerky. Choose your meat, then choose your marinade. You can also create your own marinade with the flavor combinations that you like best!

What is Jerky?

At its core, jerky is a lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. The drying process removes moisture, which is essential for bacteria to thrive. This makes jerky a highly stable and portable food source. It’s often seasoned or marinated before drying to enhance its flavor.

Where Did Jerky Come From?

The origins of jerky are rooted in necessity and ancient food preservation techniques. The process of drying meat is incredibly old and has been practiced by various cultures around the world for millennia. However, the word “jerky” and its specific preparation method are most closely associated with the indigenous peoples of the Americas.

• Quechua Roots: The word “jerky” is derived from the Quechua word “ch’arki” (or “charqui”). The Quechua people, who were the inhabitants of the Andes region and the founders of the Inca Empire, were known for their sophisticated preservation methods. They would dry meat, often alpaca or llama, in the high, dry mountain air. This “ch’arki” was a crucial part of their diet and allowed them to store meat for long periods, especially during times of scarcity or for long journeys.
• Spread to North America: As European explorers and settlers arrived in the Americas, they encountered this preservation technique. They adopted the practice and the name, adapting it to the meats available to them, such as beef, venison, and buffalo. The ability to carry dried meat was incredibly valuable for pioneers, cowboys, and trappers who needed a lightweight, non-perishable food source for their travels.

So, while drying meat is a global practice, the specific term “jerky” and its popularization are directly linked to the Quechua people of South America.

Types of Jerky

Jerky has evolved significantly over time, and today there’s a vast array of types and flavors available. Here are some common ways to categorize jerky:

By Meat Type

• Beef Jerky: The most common type. It can be made from various cuts of beef, with leaner cuts like eye round or top round being preferred.
• Poultry Jerky: Chicken and turkey jerky are popular alternatives, often lower in fat.
• Game Meat Jerky: Made from venison (deer), elk, buffalo (bison), and other wild game. These often have a distinct, sometimes stronger flavor.
• Pork Jerky: Less common in some regions, but popular in others, particularly in Asian cuisines (like Bakkwa).
• Fish Jerky: While not as common as meat jerky, dried fish is a traditional food in many coastal communities.

By Preparation Method

• Traditional Jerky: Often made from whole muscle meat, sliced thinly, and air-dried or smoked at low temperatures. This results in a chewier texture.
• Ground and Formed Jerky: Made from ground meat that is mixed with seasonings, formed into strips, and then dried. This type tends to have a more uniform and sometimes softer texture.
• Smoked Jerky: Jerky that is smoked during or after the drying process, which imparts a smoky flavor.
• Dehydrated Jerky: Made using a food dehydrator, which provides controlled low-temperature drying.

By Flavoring and Marinade

• Classic/Original: Often seasoned with salt, pepper, and sometimes garlic or onion powder.
• Teriyaki: Sweet and savory, with soy sauce, ginger, and sometimes brown sugar.
• Spicy: Made with various chili peppers, hot sauces, or red pepper flakes.
• Sweet: Can include flavors like honey, brown sugar, or maple.
• BBQ: Seasoned with barbecue spices and sometimes a smoky flavor.
• Exotic Flavors: Many companies now offer unique flavors like sriracha, whiskey, craft beer, and more.

By Texture

• Chewy: The classic jerky texture, requiring some effort to chew.
• Tender: Some jerky is made to be softer and easier to chew.
• Crispy: Some thinner jerky, particularly ground and formed types, can be quite crispy.

If you are using a dehydrator, make sure that you read the instructions before proceeding with the recipes. Generic instructions for a dehydrator are given below, but your dehydrator may have different guidelines.