Jerky

Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage.

[1][2][3] Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C or 160 °F).

A proper protein-to-moisture content is required in the final cured product to ensure maximum shelf-life.

[5] Recently, other animals such as turkey, ostrich, salmon, chicken, duck, goose, shrimps, oxen, squids, octopuses, alligator, pigeon, crocodile, tuna, emu, horse, camel, lion, bear, snake and earthworm have entered the market.

[7] In industrial settings, large low-temperature drying ovens with many heater elements and fans use exhaust ports to remove 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 are placed on racks of nylon-coated metal screens sprayed with light vegetable oil to allow the meat to be removed easily.

While some methods involve applying the seasonings with a marinade, adding moisture to the meat can increase the drying time.

After the jerky is dried to the proper moisture content to prevent spoilage, it is cooled and then packaged in (often resealable) plastic bags, either nitrogen gas flushed or vacuumed packed.

Unpackaged fresh jerky made from sliced, whole-muscle meat has been available in specialty stores in Hong Kong at least since the 1970s.

[8] Many European Union countries presently prohibit the importation of meat products, including jerky, without additional and extensive customs documentation, and further inspections.

This growth can be attributed to the rising popularity of salty and spicy snacks and a growing interest in snackable protein sources.