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OT II

Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is a corruption of the Spanish charqui which is from the Quechua word ch'arki. which means to burn (meat).[1][2] All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.

Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F). Some makers still use just salt and sun-dry fresh sliced meat to make jerky[citation needed]. Some product manufacturers finely grind meat, mix in seasonings, and press the meat-paste into flat shapes prior to drying.



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