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581:) 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.
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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
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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
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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
128:
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.
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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
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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.
642:) 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.
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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'.
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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,
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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.
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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.
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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.
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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.
550:. 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.
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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
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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.
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Salvá, Bettit K.; Fernández-Diez, Ana; Ramos, Daphne D.; Caro, Irma; Mateo, Javier (January 2012). "Chemical composition of alpaca (Vicugna pacos) charqui".
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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
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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:
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with low heat (usually under 70 °C or 160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar.
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Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes
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Unpackaged fresh jerky made from sliced, whole muscle meat has been available in specialty stores in
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FSIS Compliance
Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments
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must be trimmed from the meat prior to drying, as fat increases the chances of spoilage (modern
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994:, Food Safety and Inspection Service, U.S. Department of Agriculture, August 2014, p. 24
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is the most traditional method, as it preserves, flavors, and dries the meat simultaneously.
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Jerky is ready-to-eat, needs no additional preparation and can be stored for months without
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Diccionario bilingĂĽe Iskay simipi yuyayk'ancha
Quechua – Castellano Castellano – Quechua
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have served to help prevent these risks). The meat must be dried quickly to limit
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process that took advantage of their cold dry mountain air and strong sun.
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EtimologĂas de Chile - Diccionario que explica el origen de las palabras
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465: in this section. Unsourced material may be challenged and removed.
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777: – Food mix with long shelf life, sometimes used as survival food
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759: – Hausa dish of spiced dried beef, chicken, mutton or goat meat
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This article is about dried meat. For uneven motion pictures, see
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is lean trimmed meat cut into strips and dehydrated to prevent
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U.S. Dept. of
Agriculture: Jerky and food safety fact sheet
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Further information on the small hand held appliance:
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1018:"Billy Franks Beef Jerky - Roast Beef and Mustard (40g)"
936:"Slumping U.S. meat prices help feed appetite for jerky"
818:
Bilingual dictionary
Quechua-Spanish Spanish – Quechua
729: – Form of dried, cured meat from southern Africa
1137:
893:
USDA Food
Standards and Labeling Policy Book, p. 83.
783: – Salt-cured pork usually made from pork belly
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690:with llama ch'arki for travelers. The Inca used a
657:(in Argentina and Uruguay). In the United States
37:"Beef jerky" redirects here. For other uses, see
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638:for dried, salted meat, Hispanicized spellings
295:are also used. Recently, other animals such as
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824:(in Spanish and Quechua) (2 ed.). La Paz
789: – Dried meat product from the Himalayas
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525:Learn how and when to remove this message
227:Learn how and when to remove this message
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1146:U.S. Dept. of Agriculture specification
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962:Jerky: The Complete Guide to Making It
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765: – Andalusian cured tuna delicacy
747: – Salted and dried or cured meat
723: – Salty-sweet dried meat product
541:Raw meat before dehydration into jerky
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1104:"Carne Seca de Res (Charqui o Jerky)"
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463:adding citations to reliable sources
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165:adding citations to reliable sources
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2062:2008 US beef protest in South Korea
1101:
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106:Modern manufactured jerky is often
103:which means "dried, salted meat".
27:Lean meat dried to prevent spoilage
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753: – Indonesian spicy meat dish
25:
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2001:Bovine spongiform encephalopathy
870:"Feet in the Trough: Cured Meat"
735: – Mongolian air-dried meat
704:
439:
405:Chemical preservatives, such as
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1109:(Archived copy). Archived from
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810:Ajacopa, Teofilo Laime (2007).
450:needs additional citations for
152:needs additional citations for
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959:Bell, Mary T. (2016-11-01).
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110:, prepared with a seasoned
71:Meat drying to make jerky.
63:Orange-marinated beef jerky
39:Beef jerky (disambiguation)
10:
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741: – Mexican dried beef
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2667:Quechua words and phrases
2633:Category: Chilean cuisine
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844:"Globe trotting: Ecuador"
771: – Spiced dried beef
649:It was industrialized in
640:charque, charqui, charquĂ
379:have entered the market.
275:and game animals such as
2006:Beef hormone controversy
1884:Steak and kidney pudding
668:When encountered by the
44:Not to be confused with
903:Delong, Deanna (1992).
1637:Calf's liver and bacon
1455:Frankfurter Rindswurst
965:. Simon and Schuster.
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2320:Tortilla de rescoldo
1899:Steak and oyster pie
1647:Chateaubriand (dish)
1550:List of steak dishes
1028:on 12 September 2017
459:improve this article
161:improve this article
2596:Chupilca del diablo
2418:Murta con membrillo
2188:Caldillo de congrio
1837:Roast beef sandwich
1657:Chicken-fried steak
1274:Chateaubriand steak
1102:Pesante, Daniel G.
934:Waters, Theopolis.
2540:Dulce de membrillo
2392:Porotos con rienda
2031:Ractopamine - Beef
1874:Shooter's sandwich
1742:Karađorđeva šnicla
1562:Blanquette de veau
1379:Standing rib roast
1324:Restructured steak
1214:Cow–calf operation
1142:2008-10-07 at the
661:was Anglicised as
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2263:Breads and bakery
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2461:Mate con malicia
2397:Porotos granados
2382:Pastel de choclo
2372:Ensalada chilena
2181:Fish and seafood
2108:Cuisine of Chile
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1879:Soup Number Five
1802:Pozharsky cutlet
1592:Beef noodle soup
1577:Beef bourguignon
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906:How to Dry Foods
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1058:(2): 329–334.
1052:Food Chemistry
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407:sodium nitrite
388:vacuum packing
273:mutton or lamb
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114:or liquid, or
46:Jerk (cooking)
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1980:Water buffalo
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1116:on 2010-07-01
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920:1-55788-050-6
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874:The Economist
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476: –
475:
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470:Find sources:
464:
460:
454:
453:
448:This section
446:
442:
437:
436:
427:
422:
420:
416:
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408:
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392:preservatives
390:and chemical
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178: –
177:
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172:Find sources:
166:
162:
156:
155:
150:This section
148:
144:
139:
138:
130:
126:
124:
123:refrigeration
119:
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101:
96:
92:
88:
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78:
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69:
61:
53:
47:
40:
33:
19:
2505:Chilean wine
2494:Serena libre
2467:Chilean beer
2447:Licor de oro
2443:Cola de mono
2355:Other dishes
2254:Crudo alemán
2224:Barros Jarpa
2208:Paila marina
1864:Sha cha beef
1757:London broil
1732:Jellied veal
1727:Italian beef
1707:Hayashi rice
1597:Beef on weck
1475:Meat extract
1429:
1304:Hanger steak
1289:Filet mignon
1234:Osorno Steer
1229:Organic beef
1118:. Retrieved
1111:the original
1097:
1085:. Retrieved
1081:
1072:
1055:
1051:
1030:. Retrieved
1026:the original
1021:
1012:
1006:Defra search
1000:
987:
981:
961:
954:
943:. Retrieved
939:
929:
905:
898:
889:
878:. Retrieved
876:. 2006-12-19
873:
864:
852:. Retrieved
848:Taipei Times
847:
838:
826:. Retrieved
817:
812:
686:) along the
677:
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556:
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521:
512:
502:
495:
488:
481:
469:
457:Please help
452:verification
449:
404:
400:
381:
258:
223:
214:
204:
197:
190:
183:
171:
159:Please help
154:verification
151:
127:
120:
105:
98:
86:
85:
2657:Snack foods
2606:Ingredients
2530:AjĂ chileno
2439:Aguardiente
2229:Barros Luco
2058:South Korea
1939:Veal Orloff
1924:Tiyula itum
1889:Steak Diane
1854:Saltimbocca
1697:Gored gored
1687:Ginger beef
1662:Cordon bleu
1652:Cheesesteak
1612:Boiled beef
1567:Beef olives
1450:Corned beef
1374:Skirt steak
1369:Top sirloin
1319:Ranch steak
1294:Flank steak
1279:Chuck steak
1264:Blade steak
1209:Beef cattle
1022:MeatSnacker
828:7 September
712:Food portal
674:Inca Empire
651:charqueadas
515:August 2021
217:August 2021
133:Preparation
2652:Dried meat
2646:Categories
2570:Sauerkraut
2523:Condiments
2486:Pisco sour
2402:Valdiviano
2315:Sopaipilla
2305:Marraqueta
2217:Sandwiches
2142:ChicharrĂłn
2137:Charquicán
2021:Darkcutter
1944:Veal Oscar
1919:Tafelspitz
1859:Selat solo
1844:Ropa vieja
1832:Roast beef
1817:Ragout fin
1722:Iga penyet
1682:French dip
1399:Tenderloin
1354:Short ribs
1349:Short loin
1299:Flap steak
1197:Production
1120:2012-03-29
945:2018-09-18
880:2007-12-19
854:6 February
795:References
739:Carne seca
572:Regulation
485:newspapers
187:newspapers
18:Beef jerky
2672:Fur trade
2423:Picarones
2341:Panquehue
2244:Churrasco
2239:Chacarero
2162:Longaniza
2157:Churrasco
2011:Beef ring
1797:Pot roast
1747:Kare-kare
1617:Bruscitti
1545:Beefsteak
1523:Testicles
1423:Processed
1334:Rib steak
1224:Kobe beef
1078:"CHARQUI"
781:Salt pork
676:supplied
655:saladeros
621:olluquito
618:Peruvian
585:Nutrition
559:Hong Kong
431:Packaging
426:Jerky gun
396:bacterial
377:earthworm
345:crocodile
337:alligator
333:octopuses
285:springbok
112:spice rub
108:marinated
32:Jerkiness
2601:Las once
2535:Chancaca
2513:Navegado
2411:Desserts
2387:Pichanga
2346:Quesillo
2295:Hallulla
2290:Empanada
2285:Conejito
2249:Completo
2234:Choripán
2167:Milanesa
2152:Guatitas
2147:Choripán
1929:Tongseng
1782:Ossobuco
1772:Neobiani
1582:Beef bun
1557:Balbacua
1470:Pastrami
1440:Bresaola
1409:Trotters
1243:Products
1140:Archived
1032:30 March
775:Pemmican
769:Pastirma
698:See also
419:marinade
289:kangaroo
251:Chinese
91:spoilage
2490:Piscola
2451:Murtado
2362:Cazuela
2329:Cheeses
2270:Alfajor
2198:Ceviche
2193:Curanto
2172:Osobuco
2132:Charqui
1975:Beefalo
1914:Tartare
1827:Rendang
1807:Puchero
1762:Mechado
1672:Dendeng
1632:Cachopo
1622:Bulgogi
1404:Tri-tip
1364:Sirloin
1329:Rib eye
1314:Picanha
1269:Brisket
1087:Aug 27,
757:Kilishi
751:Dendeng
727:Biltong
670:Spanish
659:ch'arki
636:Quechua
632:Ch'arki
626:charqui
610:Ch'arki
602:Ch'arki
499:scholar
474:"Jerky"
415:Salting
411:Smoking
321:shrimps
309:chicken
301:ostrich
201:scholar
176:"Jerky"
100:ch'arki
95:Quechua
2631:
2616:Merken
2555:Merkén
2545:Manjar
2432:Drinks
2336:Chanco
2300:Kuchen
2280:Churro
2275:BerlĂn
2127:Cecina
2053:Taiwan
1985:Żubroń
1812:P'tcha
1702:Gyūdon
1627:Bulalo
1607:Bistek
1537:Dishes
1513:Tripas
1508:Tendon
1503:Tongue
1460:Ground
1445:Cabeza
1394:T-bone
1284:Fajita
969:
917:
820:]
787:Sukuti
763:Mojama
745:Cecina
721:Bakkwa
672:, the
592:sodium
501:
494:
487:
480:
472:
341:pigeon
329:squids
305:salmon
297:turkey
291:, and
253:bakkwa
203:
196:
189:
182:
174:
116:smoked
77:Lahaul
2611:Paila
2591:Chupe
2586:Asado
2579:Other
2560:Pebre
2500:Vaina
2482:Pisco
2377:Ă‘achi
2367:Chupe
2122:Asado
2048:Japan
1994:Other
1822:Rawon
1787:Pares
1752:Kitfo
1737:Kalio
1692:Galbi
1667:Daube
1642:Cansi
1518:Tripe
1498:Heart
1493:Brain
1485:Offal
1430:Jerky
1389:Shank
1384:Strip
1339:Round
1309:Plate
1114:(PDF)
1107:(PDF)
992:(PDF)
822:(PDF)
816:[
733:Borts
679:tampu
663:jerky
624:with
596:USRDA
563:Macau
506:JSTOR
492:books
382:Most
373:snake
361:camel
357:horse
317:goose
293:bison
255:jerky
208:JSTOR
194:books
97:word
87:Jerky
81:India
55:Jerky
2509:Jote
2457:Mate
2115:Meat
1909:Tapa
1435:Aged
1414:Tail
1344:Rump
1251:Cuts
1190:veal
1188:and
1186:Beef
1089:2020
1034:2015
967:ISBN
915:ISBN
856:2015
830:2024
684:inns
579:USDA
478:news
375:and
369:bear
365:lion
349:tuna
325:oxen
313:duck
281:kudu
277:deer
271:and
269:goat
265:pork
261:beef
180:news
1792:Pho
1677:Feu
1060:doi
1056:130
940:U.S
461:by
384:fat
353:emu
163:by
2648::
2511:,
2492:,
2488:,
2449:,
2445:,
1080:.
1054:.
1042:^
1020:.
938:.
909:.
872:.
846:.
802:^
665:.
598:.
371:,
367:,
363:,
359:,
355:,
351:,
347:,
343:,
339:,
335:,
331:,
327:,
323:,
319:,
315:,
311:,
307:,
303:,
299:,
287:,
283:,
279:,
267:,
263:,
79:,
75:,
2515:)
2507:(
2496:)
2484:(
2463:)
2459:(
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2441:(
2100:e
2093:t
2086:v
2064:)
2060:(
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1123:.
1091:.
1066:.
1062::
1036:.
975:.
948:.
923:.
883:.
858:.
832:.
682:(
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577:(
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522:(
517:)
513:(
503:·
496:·
489:·
482:·
455:.
230:)
224:(
219:)
215:(
205:·
198:·
191:·
184:·
157:.
48:.
41:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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