History of Beef Jerky

!±8± History of Beef Jerky

Shooting was the first in South America (Peru), native tribes of Quechua (the ancient Inca Empire), introduced in 1550. The product (Ch'arki) was boned and defatted meat (deer, elk and buffalo) cut into slices and rubbed with salt. The meat is rolled into the skin of the animal for 10-12 hours and then dried in the sun or smoked over a fire.

In South America, the Indians ate the sun dipped dried venison and buffalo called tassajo, who was with strips of meat in cornFlour, sun and dry wind, and then tightly curled up into balls. North American Cree Indians berries and suet (fat) with meat cooked and pounded into cakes to make pemmican small concentration down.

Biltong pioneer ancestors came from South Africa, the meat dried in the sun during the journey across the African subcontinent. Folklore has it that men of African tribes would be strips of venison under the saddle of their horses, instead of its softness and the season! Dressing is a mixtureVinegar, salt, sugar, coriander and other spices.

Indians and early settlers mostly dried meat from deer, elk or buffalo with salt, spices, and the one that had dried in the sun. When the Spaniards came, the name evolved to charqui. Most travelers prefer to dry the meat between the large stones and sterling in boiling water before eating. While equipped ocean exploration and colonization, the Spanish navigator, the Pacific Islands with the goats. What you do not eat, then cut intoStrips and hung to dry in their ships. When the invading Spanish conquistadors in America, were surprised to see the natives of North America and beef jerky. Soon the natives took the Spanish term, beef jerky, only adds to their accent, the word "jerky" came to be the first time.

Pioneers of North America should first dry the meat hanging outside their covered wagon sun drying (2-3 days). Another method was to build a scaffold on a low flame and smoke the strips. Duringheat and smoke would have been completed the process in half a day, must the method of stopping smoking, it did not take much to raise awareness of germs and diseases were frequent and smoking was the norm.

Today, jerky is made from thin strips of meat or almost all ground or chopped and formed meat produced. Manufacturer of Spice and drainage of the product to figure out some smoke or liquid smoke flavoring.