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Origins

Jerky (or ch’arki) is a popular meat snack that has been around for centuries. The word jerky subscription comes from the Quechua language and refers to dried and salted strips of llama or alpaca meat.

The ancient Incas were known to use the method of drying meat for the purpose of preserving it. When the Spanish conquistadors arrived in South America, they saw that the indigenous people were preparing a similar type of food and called it charqui.

The practice was quickly adopted by European settlers in North America, and the food became widely available to cowboys and pioneers as a nutritious source of energy on long journeys and in times of scarcity. Nowadays, the most common jerky is made from beef. However, waterfowl and game birds can also be made into jerky.

Ingredients

Jerky is made from lean meats like venison or beef and is prepared by dehydrating it at a low temperature. It’s often marinated and spiced with dry spices and liquid ingredients to add flavor. The marinade can be as simple or as complex as the user prefers. Common jerky marinade ingredients include salt, black pepper, red pepper flakes, garlic powder, brown sugar, sodium nitrite, paprika, worcestershire sauce, soy sauce, and liquid smoke.

The sliced meat is typically marinated for anywhere from 4 to 24 hours before being placed in a dehydrator or oven at a very low temperature. The jerky is done when it can be bent and will crack but not break. When properly stored, jerky can last for up to a year.

Preparation

Jerky can be made from beef, pork, game meat or any other lean cuts. It requires a long drying period at low temperatures until it becomes firm and chewy. The process is most commonly done in an oven or a dehydrator, but can also be accomplished in a smoker.

To ensure the jerky is properly prepared, it is important to use clean equipment and tools to reduce contamination with bacteria that can cause foodborne illnesses. It is also important to wash hands before and after working with raw meat products.

To check for proper drying, remove a piece of jerky from the dehydrator and bend it. It should crack but not break. If not sufficiently dried, it should be reprocessed for another round of drying.

Flavors

A variety of flavors are used to create jerky. While beef jerky is the most popular, there are other options to choose from. Exotic meats like wild boar, buffalo, or elk offer a different flavor profile that can be an excellent alternative to traditional beef.

Choose lean cuts of meat for jerky. Avoid fattier cuts because they will become tougher during the jerky-making process. It’s also better to choose cuts with less intermuscular fat, and a finer grain.

This is because a finer grain makes it easier to slice thinly. Flank steak, also known as special team or pectoral, is a good choice because it is thin and has long tough grains that make it easy to cut into slices. It’s also a good choice because it has big bold meaty flavor.

Snacks

Keep your pantry, cupboards, and glove boxes stocked with flavorful meat snacks with jerky subscriptions. These subscriptions will send you a monthly supply of meat snacks for on-the-go snacking or enjoying while binge watching your favorite TV shows.

Explore new brands and flavors that fit your taste preferences. Try smoky, spicy, or sweet craft jerky from artisans all over the country. You can even choose a box that focuses on one particular type of jerky.

Pricing and subscription options vary, but you can find a box that fits your budget. Some offer monthly recurring billing, while others allow you to buy 3, 6, or 12 month prepaid plans. Most include free shipping. Many also let you add a personalized gift note, making them the perfect birthday, holiday, or thank-you gift.