Jerky: A Native American-inspired snack we all can enjoy today
(FN2266, June 2025)Though there have been many forms of dried meat throughout history and across the globe, jerky as we are used to seeing it today, originates from the Native peoples of North and South America. In North America, Native Americans were often on the move and made use of large animals, such as buffalo, elk and deer. This publication provides step-by-step directions about how to create delicious jerky.
From Its Beginnings to Now
Though there have been many forms of dried meat throughout history and across the globe, jerky as we are used to seeing it today originates from the Native peoples of North and South America. In North America, Native Americans were often on the move and made use of large animals, such as buffalo, elk and deer.
When groups could not eat all the meat of the buffalo and other large animals at once, or when they were preparing for winter and traveling, it needed to be preserved. Before the invention of canning, refrigeration and freezing, drying was the only way to preserve meat.
Meat was sliced into thin pieces and hung on high racks to dry in the sun. Sometimes they hung the slices over smoke to keep the flies away and to add a smoky flavor. Each family had their own unique recipes for how they dried and flavored meat.
Once dried, Native Americans ate jerky two main ways: as pemmican (peh-mih-can) or as part of a stew boiled with potatoes, wild turnips or other vegetables.
The name pemmican comes from the Cree language; pimîhkân means “manufactured grease.” Pieces of jerky, frequently buffalo, were pounded into a powder, then placed in bison hides with marrow fat poured over them. The traditional Lakota version, called wasna, included berries, such as chokecherries.
This mixture was formed into patties or balls and stored in bags made from animal skins called parfleche (parflesh). Pemmican was stored and eaten during the winter months when fresh game was scarce. Like plain jerky, pemmican could be boiled into a soup or stew, or it could be eaten while traveling as an energy-dense snack. Pemmican also held ceremonial significance or was given as gifts.
The modern word ‘jerky’ comes from the Quechua word “ch’arki,” which was interpreted by the Spanish as “charqui” (char-key). Quechua is a language that was spoken by many tribes, including the Inca. Traditionally, ch’arki was made from strips of llama or beef that were dried in the hot sun and frozen during cold nights. Salt was rare before Spanish influence, so it is unlikely it was used for preservation or flavor.
Today, jerky is widely consumed across the world, though methods of preparation have changed with technology and evolving understanding of food safety. Many flavor combinations are used to produce jerky commercially and at home. It remains a staple for many as the portable protein snack of choice.
Jerky Marinade
¼ cup soy sauce
1 tablespoon Worcestershire sauce
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon hickory smoke-flavored salt
*for 1½ to 2 pounds of lean meat such as beef, pork or venison
1. Prefreeze meat to be made into jerky so it will be easier to slice.
2. Cut partially thawed meat into long slices no more than ¼ inch thick. For chewy jerky, slice along the grain. For tender jerky, cut the meat at right angles to long muscles (across the grain). Remove as much visible fat as possible to help prevent off flavors.
3. Prepare 2 to 3 cups of marinade of your choice in a large saucepan.
4. Bring the marinade to a full rolling boil over medium heat. Add a few meat strips, making sure they are covered by the marinade. Reheat to full boil. Note: this step is essential to get the meat up to an internal temperature of 160 F to kill disease-causing microorganisms. *Due to thinness of meat, an instant-read digital thermometer is recommended.
5. Remove pan from range. Using tongs, remove strips from hot marinade (work quickly to prevent overcooking) and place in single, nonoverlapping layers on drying racks. (Repeat steps 4 and 5 until all the meat has been precooked.) Add more marinade if needed.
6. Dry at 140 to 150 F in a dehydrator, oven* or smoker. Test for doneness by letting a piece cool. When cool, it should crack but not break when bent. The meat should not have any moist or underdone spots. *Many conventional home ovens do not have a temperature setting this low.
7. Refrigerate the jerky overnight in plastic freezer bags, then check again for doneness. If necessary, dry further.
Putting unmarinated strips directly into the boiling marinade minimizes a cooked flavor and maintains the safety of the marinade.
Yield: 5 pounds of fresh meat should weigh approximately 2 pounds after drying or smoking. Use home-dried jerky within 2 months.
This recipe was published in “So Easy to Preserve”, 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
