| Beef Jerky has grown into a timeless staple of | | | | the moisture out of the meat. |
| American snacking, as popular on camping trips as | | | | The Native Americans typically killed Buffalo, Deer, or |
| Smores. The first known Jerky was made by the | | | | Elk so the jerky was made with those animals, today |
| Quechua Native American Tribe of South America in | | | | we raise and eat beef most often so that is the meat |
| Peru around the time of 1550. | | | | we typically associate with Beef Jerky today, but |
| While even today we maintain the traditional style of | | | | pretty much any meat can be made successfully into |
| drying meat because we enjoy it the Native American | | | | jerky. Pork would be more difficult and not the best |
| tribes actually did it out of necessity. When a tribe killed | | | | choice because the fat content is higher and the fat of |
| a large animal they couldn't consume the entire animal | | | | the meat can not be dehydrated, but it is by no means |
| in the very small period of time that it took for the | | | | impossible. |
| meat to go bad. | | | | Adding a little extra flavor has always been popular in |
| The ancient process the Native Americans used to | | | | Jerky making. Some of the most popular spices like |
| prepare this Jerky was surprisingly similar to the | | | | Salt, Vinegar, Sugar, Ground Pepper, other Herbs and |
| process we use to do it today. Take any meat and | | | | Spices where just as popular then as they are today. |
| cut it thin to aid in drying. Remove as much of the fat | | | | Once spiced they rolled it up in animal hide and either |
| content from the meat as possible as fat doesn't | | | | sun dried or smoked it high above a fire for a period |
| dehydrate. Add any spices or additional flavoring you | | | | from 10 to 12 hours up to 2 or 3 days. |
| might like. Then use one of many methods of drying all | | | | |