Beef jerky might be a common gas station food, but it’s actually been around for thousands of years. The truth is, beef jerky is unlike most other meats – in a wide variety of ways. From its history to the ins-and-outs of the production process, here’s what really goes into making beef jerky.
Beef jerky – or, at least, its predecessor – has a much longer history than you might imagine. The type of food that eventually became today’s modern jerky originated in the Americas hundreds of years ago. Depending on who you ask, Ch’arki which is the Inca language Quechuan’s word for “dried meat,” was first made either during the Inca empire or by North American Indian tribes, who used buffalo meat in their recipes.
When the first Europeans arrived in the Americas, they were taught by the Native Americans how to make their own version of jerky, and before long it had become a favorite snack for European pioneers. During the European expansion into North America, it became valued as one of the most important recipes for explorers and colonizers – since they often had to make do without fresh food. Over the next few centuries, food companies began to produce jerky on an industrial scale, and today it’s consumed by tens of millions of Americans each year.
Keep watching for more about The Secret To Making Beef Jerky.
Thousands of years | 0:00
Best cuts make better jerky | 1:11
Beef is not alone | 2:16
A lengthy process | 3:12
Oxygen is the enemy | 4:29
The jerky conundrum | 5:33
There’s also veggie jerky | 6:58
Different countries have different jerky | 7:55
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