Making jerky is important because it is the perfect food to have on hand for any emergency situation. Jerky is a nutrient-dense, convenient and shelf-stable meat product that has grown in popularity worldwide. Derived from the Spanish word “charqui,” which describes dried meat strips, jerky may be produced using a combination of curing, smoking and drying procedures.
Traditionally jerky was made by the use of sun, wind, and smoke from fires as a way to preserve and extend the shelf-life of meat. American Indians mixed berries or suet with the pounded dried meat to make pemmican. Today it is produced from either thin strips of meat (beef, pork, lamb, venison, poultry) or ground and formed meat. Many varieties of commercial seasonings are available for home use as a one-step procedure.
This easy to follow 3-page booklet gives a background on the dangers of making jerky incorrectly and the best practices to have perfect jerky every time. It includes two recipes and plenty of information.