For as long as humans have hunted and raised animals for food, they have searched for ways to preserve meat. Among the oldest and most enduring preservation methods is drying—transforming fresh cuts into lightweight, long-lasting, and flavorful food. From ancient nomadic tribes to today’s gourmet snack shelves, jerky and dried meats have traveled through history, carrying culture, survival, and taste along with them.
Ancient Origins of Dried Meats
Drying meat likely began as a practical discovery: leaving strips of meat in the sun or near a fire reduced spoilage and made it easier to transport. Archaeological evidence suggests that Indigenous peoples in the Americas, Africa, and Asia were drying meat thousands of years ago. In fact, dried meat was a cornerstone of survival for hunter-gatherer groups, who needed portable nutrition on long journeys.
The Inca and the Birth of Charqui
The word “jerky” comes from the Quechua word ch’arki, used by the Inca of South America. They dried strips of llama and alpaca meat at high altitudes in the Andes, where the thin air and cold temperatures created natural preservation conditions. This high-protein, lightweight food became essential for soldiers, travelers, and traders across the empire.
Dried Meats Across Cultures
While the Inca may have given jerky its name, many cultures developed their own methods of drying and preserving meat:
North America: Indigenous tribes made pemmican, a mixture of dried meat, fat, and berries, which could sustain them through harsh winters.
Africa: Biltong, popular in South Africa, is made from beef or game meat marinated in vinegar and spices before air-drying.
Asia: In China, bak kwa (a sweet, smoky dried pork) has been enjoyed for centuries, particularly during the Lunar New Year. Mongolia also has a long tradition of air-drying meat in the open steppe winds.
Europe: From Italian bresaola to Spanish cecina, dried and cured meats became culinary staples, often flavored with salt, herbs, or smoke.
Jerky in Exploration and Warfare
As global exploration expanded, jerky became indispensable. Sailors and explorers relied on dried meats for long voyages where refrigeration was impossible. Armies also used jerky-like provisions because it was easy to transport, non-perishable, and packed with protein.
During the American frontier era, jerky was a lifeline for pioneers, cowboys, and trappers. It required no cooking, making it ideal for life on the move.
Modern Jerky: From Survival Food to Gourmet Snack
Today, jerky has shed its purely utilitarian roots to become a popular snack worldwide. While beef jerky dominates the market in the United States, modern consumers can find turkey, chicken, venison, salmon, and even plant-based varieties. Gourmet brands experiment with global flavors—teriyaki, chili lime, sriracha, or bourbon-smoked—blending tradition with modern tastes.
Why Jerky Endures
The enduring popularity of dried meats lies in their balance of practicality and flavor. They represent survival, travel, and culture, but also comfort and taste. From the Inca’s high-altitude charqui to artisanal packs found in today’s stores, jerky has proven that some foods truly stand the test of time.