Beef jerky has become an iconic snack enjoyed by many across the world. This flavorful, protein-packed meat has a rich history spanning thousands of years and multiple continents. But who exactly invented beef jerky? The origins of this addictive snack are nuanced and fascinating. In this article, we’ll explore the evolution of beef jerky to try and discover who can lay claim to inventing this tasty treat.
Early Origins of Meat Preservation
While modern beef jerky may have been invented in the Americas, the practice of preserving meat by drying goes back thousands of years. The ancient Egyptians were known to preserve meats and fruits by drying them in the hot sun. Archaeological evidence shows dried foods like figs and meats were even buried in tombs to nourish the pharaohs in the afterlife.
In China, there are records mentioning dried meats as early as 1599 AD One account describes Emperor Wan Li being gifted dried meats seasoned with spices and salt during his travels through southern China It’s likely this early jerky was made from pork or mutton.
So while ancient societies perfected meat drying, beef jerky itself has its more immediate origins in the Americas.
Jerky’s Roots in the Andes Mountains
The earliest direct precursor to beef jerky can be traced back to the indigenous peoples living in the Andes Mountains of modern-day Peru. Around the 1500s the Incan Quechua people were making a form of jerky called ch’arki.
The Quechua intentionally dried meat at high altitudes where sunny days and freezing nights created the ideal environment for preserving meat. The raw meat was often left with bones still attached and came from animals like llamas, alpacas, and vicuñas.
The Quechua process resulted in a lightweight, nutrient-dense food that could be easily transported. Ch’arki was pivotal in providing the tribes with sustenance through the year when game was scarce. The word ch’arki directly translates to “burned meat” which ultimately evolved into the English word “jerky”.
Jerky Spreads Through the Americas
In the early 1500s, Spanish conquistadors arrived in the Andes and discovered ch’arki. They adapted the Quechua word to “charqui”, which was then anglicized to jerky.
As European settlers and traders continued pushing west, they recognized jerky as an invaluable food source for long journeys through the wilderness. Jerky could provide Native American tribes with nutrients through harsh winters when game was sparse. Tribes like the Comanche and Sioux perfected making buffalo jerky.
The settlers also learned smoking techniques for preservation from Native Americans. Meat like buffalo, deer, and elk were smoked and made into jerky. By the 1800s, jerky became a dietary staple for cowboys, fur trappers, and gold miners as the American West was explored.
Beef Jerky Becomes Commercialized
While jerky was pivotal for survival, it was still made in small batches until the late 1800s. Advancements in food processing let American companies mass produce jerky through automated drying and curing.
In 1926, Robert Warren Murray, Jr. opened the first beef jerky manufacturing plant under the name Murray’s Jerkies. Salt Lake City, with its hot, dry climate, proved the perfect place for jerky mass production. Other commercial plants soon followed.
By the 1960s and 70s, jerky was becoming a mainstream snack across America. Today, jerky is an internationally enjoyed snack and a booming business. The tough, salty snack Americans relied on for survival is now available in endless flavors and styles. All thanks to the ancient Quechua tribes who first pioneered meat drying in the Andes centuries ago.
Jerky Goes Global
Over the last 200 years, jerky has spread from its Native American origins across the globe. By the late 20th century, jerky was being enjoyed in many European and Asian countries. Jerky’s portability, affordability and nutrition makes it appealing to hikers, travelers and athletes worldwide.
Globalization has also lead to new jerky styles developing across the globe. In South Africa, biltong is a beloved air-dried meat. Asian cultures also flavor and prepare jerky with local spices and ingredients like soy sauce, sesame oil, and ginger.
Today, the jerky industry continues to innovate with new flavors, meat types, and styles. Customers can buy artisanal jerkies made from grass-fed beef, venison, turkey, salmon, and even alternative meats. Jerky’s humble beginnings have evolved into a gourmet snack.
The Ancient Roots of An Everyday Snack
While jerky has changed significantly over thousands of years, its basic qualities remain the same. Jerky connects us to our past and humanity’s ancient need for portable nutrition. This tasty snack provides a direct link to the indigenous tribes who created dried meat out of necessity.
So next time you grab a bag of jerky for hiking or road trips, consider the Incan tribes who started this tradition centuries ago in the Andes mountains. Jerky has made the long journey from ancient dried meat into a global snack food, but it still evokes the spirit of Native American innovation and wilderness survival. Wherever jerky is enjoyed today across the planet, it owes its existence to the Quechua who first pioneered ch’arki. They deserve the title of inventing the earliest form of jerky as we know it.
FAQ
Who made beef jerky first?
Jerky was a form of preserving meat that the Quecha Indians, a South American native tribe, originally from the ancient Inca empire, used as far back as 1550.
Did cowboys eat beef jerky?
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Bulk Jerkyhttps://www.bulkbeefjerky.comBeef Jerky and the Wild WestIn the Wild West of old, cowboys needed food that would not spoil on these long treks. This was important as that disease from spoiled foods was common and dead…
Is jerky an American thing?
In fact, our word “jerky” comes from a Central American group known as the Incan Civilization. Their Quechan word “ch’arki” meant “dried meat” or “burning meat.” As you can guess by the meaning of the word, their jerky was made by cutting meat into thin strips, salting them, and smoking them dry over a hot fire.
How did Native Americans make jerky?
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Slicing and Drying:Meat was sliced into thin strips, which were then dried in the sun or over a fire.
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Smoking:Smoking the meat, especially over a low, smoldering fire, helped to preserve it and add flavor.
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Preservation:The combination of drying and smoking removed moisture, preventing spoilage and making the meat shelf-stable.
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Pemmican:Some tribes also created a mixture of dried meat, fat, and berries called pemmican, which provided a concentrated and long-lasting food source.
Who made jerky?
Jerky is both flavorful and compact and almost any meat can be made into jerky. Some say Native Americans made the first jerky (buffalo jerky) thousands of years ago, while others say an ancient Inca tribe called the Quechua made jerky as early as the 1500’s. Whatever the case, this time-tested recipe has been passed from generation to generation.
Where did beef jerky come from?
From ancient Quechua mountain dwellers drying llama meat under the Andean sun, to South African settlers air-curing biltong, to modern craft jerky made with whiskey glazes and ghost peppers — this is the story of how meat went mobile. So crack open a pouch, sit back, and let’s chew on the incredible journey of beef jerky.
How was beef jerky made?
These early preservation methods laid the foundation for the development of beef jerky. The Native American tribes played a crucial role in the evolution of beef jerky. They perfected the craft of slicing meat into thin strips, marinating them with seasonings, and air-drying them to create a lightweight and flavorsome snack.
How did Cowboys make jerky?
Cowboys, called “cow hunters” in the 1820s, carried jerky or salted beef when they were moving cattle. The cowboys prepared the beef jerky through a variety of techniques that included sun-drying, smoking, and salting. They would slaughter the animal—cattle, bison, deer, elk, or antelope—and strip or jerk the meat.
How did beef jerky become popular?
With the advent of European exploration, beef jerky found its way to new lands. European sailors carried preserved meats, including beef jerky, on their voyages, introducing it to diverse cultures and cuisines. As trade routes expanded, beef jerky gained popularity around the world, adapting to different regional flavors and preferences.
Where did the word jerky come from?
Another fun fact, the word jerky derives from the Quechua word ch’arki, which means “to burn meat.” And the Quechuan people did just that by drying meat in the hot sun and then leaving it out to freeze on the cold nights. Once the Spanish conquistadors arrived, they adapted the word to charqui, which translates to jerky.