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Different cultures, different jerky

Jerky (or dried meat) is enjoyed in a variety of ways right around the world. Here is a sample of how different cultures eat jerky.

Ethipoian jerky


Traditional name: Quanta

Quanta is generally beef, marinated and dried in strips. Flavours used include chilli, wine, cardamon and black pepper.

Nepalese jerky


Traditional name: Sukati

Buffalo and deer usually simply salted and dried as rope jerky. Spices can be added later when jerky is coated in mustard seed oil.  Sukati is oftern also chopped up and used as an ingredient.

Canadan jerky


Traditional name: Pemmican

Pemmican is crushed jerky which is then combined with buffalo fat and dried fruit. It is then stored in small bags.

Somalian jerky


Traditional name: Oodkac/Mugmad

Beef is dried and cut into 5mm chips. Spices such as garlic, onion and cardamon are combined with oil and sultanas are then mixed with the dried chips.

South African jerky

South Africa

Traditional name: Biltong

Any large mammal can be used. Meat is dipped in boiling vinegar water and hung to dry. Sometimes meat is rolled in a spice mix, but is usually quite plain with just salt and black pepper and bi-card soda.

Italian jerky


Traditional name: Prosciuto/Bresaola

Salted beef or pork. Usually full muscles of meat are salted and air dried over months in cellars. Once dried it is very thinly sliced.

South American jerky

South America

Traditional name: Charqui

Llama, alpaca or beef is simply salted and dried. It is usually served mixed with other dishes or served as an accompanying dish.

American jerky

United States of America

Traditional name: Jerky

Predominantly beef jerky but a range of game meat is used. Usually heavily flavoured and come in a large variety of flavours and textures.



Traditional name: Thit bo Kho

Beef is thinly sliced, marinated in flavours such as lemon grass, turmeric, garlic and chilli and then dried.

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