Katana VentraIP

Jerky

Jerky 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".[1][2][3]

This article is about dried meat. For uneven motion pictures, see Jerkiness.

Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/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.[4]

Regulation[edit]

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 160 °F (71 °C) for uncured poultry or 155 °F (68 °C) for cured poultry to be considered safe.[8] Many European Union countries presently prohibit the importation of meat products, including jerky, without additional and extensive customs documentation, and further inspections.[9]

Nutrition[edit]

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%.[10] 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.

Archived 2008-10-07 at the Wayback Machine U.S. Dept. of Agriculture specification

Commercial Item Description (CID): Cured Meat Snacks

U.S. Dept. of Agriculture: Jerky and food safety fact sheet