Jerky

Jerky is a lean, cured meat product that has been dried to remove moisture and preserve it. It is typically made from beef, but can also be prepared from turkey, pork, game meats, or fish. The meat is trimmed, sliced into thin strips, and treated through a curing process that often involves salt and sometimes sugar, nitrites or celery powder, and flavorings. The strips are then dried by air-drying, sun-drying, baking, or more commonly, in a commercial dehydrator or smoker, until the water activity is reduced to levels that inhibit microbial growth, producing a shelf-stable product with concentrated flavor. Most jerky is sold ready-to-eat.

Historically, various cultures dried meat as a portable protein source; modern jerky emerged as a mass-produced snack in the 20th century and now includes many regional styles and flavors, such as teriyaki, pepper, and spicy varieties. While beef jerky remains the most common, turkey, venison, elk, buffalo, and fish varieties are widely available.

Nutritionally, jerky tends to be high in protein and sodium, with calorie and sugar content varying by recipe. It is typically shelf-stable when unopened, though once opened, refrigeration is recommended. Food-safety considerations emphasize proper curing, hygiene during preparation, and sufficient drying to achieve low water activity to minimize bacterial growth. Jerky can be enjoyed as a snack, hiking food, or ingredient in dishes requiring concentrated meat flavor.