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.
Traditional name: Quanta
Quanta is generally beef, marinated and dried in strips. Flavours used include chilli, wine, cardamon and black pepper.
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.
Traditional name: Pemmican
Pemmican is crushed jerky which is then combined with buffalo fat and dried fruit. It is then stored in small bags.
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.
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.
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.
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.
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.