Ah, beef jerky. Like hot sauce or barbecue, there is a myriad of flavors to be found in the marketplace. Stop by almost any convenience store, and you’re sure to see a rack of jerky available for on-the-go snacking. You can even find stores devoted solely to beef jerky scattered across Pennsylvania.

The beef jerky business is steadily climbing. In fact, it’s estimated that the market has grown by an annualized rate of 4.2 percent in recent years[i], reaching $9.5 billion annually[ii]. But why are people drawn toward jerky? Is it the convenience, the taste, or a combination thereof?

“I love beef jerky for the fact that it’s portable, shelf-stable, easy to transport and satisfying,” said Beth Stark, Director of Channel Marketing and Nutrition Outreach for the PA Beef Council/Northeast Beef Promotion Initiative. “You can keep it in your car, your work bag, really anywhere. It’s a fueling snack for kids in sports or after-school activities, and it’s great for adults too.”

What is Beef Jerky and Where Did it Come From?

Beef jerky is dried meat – typically made from lean meat and the process has been around for centuries. In fact, the oldest evidence of jerky was found in Egypt where archeologists have found dried meat preserved in tombs. And just like the varieties found at a convenience store, each continent has different types of jerky.

In South America, the word jerky comes from the Quechua language. “Ch’arki” means “dried meat” and was a product of the Andes Mountain range. In Ancient Rome, “Coppiette” is the Italian version of jerky. There, a dried meat stick was made from horse or donkey and typically consumed by farmers. Native American tribes made “Pemmican,” a dish of dried meat, fats and berries. And in Africa, Ethiopians make a variety of jerky called “Quant’a,” which is seasoned with salt, black pepper and berbere.[iii]

And while the name may be different, the way to cure lean beef has primarily remained the same. In the past, sodium was added, and the meat was allowed to dry. Salt acts as a natural preservative and flavor enhancer. Today, with artificial ingredients and modern ways of drying meat, there have been some modifications, but the premise still holds– marinate the meat in a curing solution and dry it via a smoker or dehydrator.

“We know that beef in itself supplies high qualify protein,” said Stark. “Beef jerky is no different. A one-ounce serving of beef jerky provides around nine grams of protein with just 120 calories.”

Stark cautions, however, that when choosing beef jerky for a snack, you should be mindful of the portion consumed and your sodium intake. When looking at different brand choices, try to find one with lower sodium content. Additionally, note that flavored beef jerky like teriyaki, for example, may have significant amounts of added sugar.

“Beef jerky contains essential nutrients like protein, iron, zinc and B vitamins,” she continued. “But it can also contain hidden amounts of added sugar when considering flavored versions of jerky.”

Incorporating Jerky into Your Diet

Moderation is vital when it comes to jerky, but you can still incorporate it in various ways beyond snacking. For example, adding beef jerky bites to burger sliders, trail mix or even a salad can add an unexpected flavor kick to the dish.

“Beef jerky has a savory flavor, so a little bit can amp up the flavor in your dish,” Stark said. “For example, instead of using bacon on potato skins, you can use beef jerky. It’s ready to go right out of the package, so it quick, easy and ready to use.”

For more information on beef jerky or to find more ways to incorporate beef jerky into your diet, check out Beef It’s What for Dinner – Beef Jerky.

[i] https://www.nosh.com/news/2018/beyond-bubba-better-jerky-changing-convenience

[ii] https://www.dehydratorsamerica.com/post/an-overview-of-the-north-american-beef-jerky-industry

[iii] https://www.dehydratorsamerica.com/post/an-overview-of-the-north-american-beef-jerky-industry