Strips of dried beef jerky hanging on a wooden rod with desert mountains in the background, overlaid with the title 'Jerky Through the Ages'

The History of Beef Jerky: How a Survival Snack Became a Gourmet Obsession

Apr 23, 2025Jeff Johns

The History of Beef Jerky: A Tale as Old as Thyme

Before protein bars and trendy snack packs, before “low carb” was a lifestyle and “portable protein” was a buzzword — there was jerky. Dried, salted, smoked, and savored for thousands of years, beef jerky is one of humanity’s oldest (and tastiest) food inventions.

But jerky is more than just meat with a tough exterior. It’s a global tale of survival, trade, exploration, and innovation — a snack born of necessity and perfected by flavor fanatics across centuries.

From ancient Quechua mountain dwellers drying llama meat under the Andean sun, to South African settlers air-curing biltong, to modern craft jerky made with whiskey glazes and ghost peppers — this is the story of how meat went mobile.

So crack open a pouch, sit back, and let’s chew on the incredible journey of beef jerky.

🏺 Ancient Origins: The Birth of Jerky

Long before convenience stores and snack aisles, ancient humans were problem-solving their way to preservation. Without refrigeration, survival depended on ingenuity — and meat didn’t last long in the wild. So our ancestors began salting, drying, and smoking meat as a means to store protein for long treks, battles, and brutal winters.

The Quechua people of the Andes were among the first to perfect this technique, calling it ch'arki — literally, “to burn (meat).” They would sun-dry alpaca and llama meat, which was then packed for warriors and workers alike.

👉 Fun Fact:

Egyptians were also known to preserve meats in tombs — though we don’t recommend reaching for a 3,000-year-old snack.

A humorous ancient Egyptian-style illustration depicting the embalming of a pharaoh using beef jerky. Four men in traditional Egyptian attire are placing jerky into a basket, a large jar, and even tucking it into the wrappings of a mummified figure on a table. Strips of jerky hang above, and hieroglyphic-style symbols appear on the left. The word “BEEF JERKY” is written in large, bold letters in the top right corner.

Global Variations: Jerky Around the World

🇿🇦 Biltong: South Africa's Savory Snack

Unlike jerky, biltong is air-dried, not cooked, and often marinated in vinegar before drying. It's less sweet, more tender, and usually sliced thicker than traditional jerky. Biltong often features coriander, black pepper, and other South African spices.

  • Want to taste the difference for yourself? Check out our curated Biltong Collection and experience South Africa’s iconic snack in all its savory glory.

🇳🇬 Kilishi: Nigeria's Spiced Delight

This Nigerian specialty is jerky with a fiery kick. Meat is coated in aspiced peanut paste, then dried and flash-cooked over a flame for a chewy, crunchy bite. Kilishi is often made with beef or goat, and eaten with staples like pap or rice.

🇨🇳 Bak Kwa – Sweet and Smoky from Southeast Asia

Popular in Singapore and Malaysia, Bak Kwa is made from minced pork and grilled over charcoal. It’s sweet, smoky, and glazed with honey or soy sauce for a BBQ-like flavor.

🌍 Other Global Names for Jerky:

  • Charqui – South America
  • Sukuti – Nepal
  • Droëwors – South Africa’s dried sausage cousin
  • Pastirma – Turkey (cured beef often used in sandwiches)

🐄 Jerky in the Americas: From Survival to Snack

In North and South America, jerky was less of a snack and more of a lifeline.

Indigenous tribes like the Lakota, Cree, and Inuit dried thin strips of game (buffalo, elk, moose) and mixed them with rendered fat and dried berries to create pemmican — a high-energy superfood with a shelf life that would make any modern prepper jealous.

European settlers took note. Pioneers and cowboys began crafting their own versions, drying meat over fire or in the sun. By the 1800s, jerky was the ultimate trail food, thanks to its portability, durability, and concentrated nutrients.

Infographic titled 'Jerky Timeline: A Visual Journey' showing five key milestones in jerky history from ancient times to the 21st century. Includes icons and text for ancient drying techniques, 17th-century South African biltong, 19th-century Native American pemmican, 20th-century commercialization, and the modern gourmet jerky renaissance.

🏭 Modern Jerky: A Gourmet Revolution

Gone are the days when jerky only came in plastic pouches at gas stations. Today’s jerky landscape is a flavor frontier, with gourmet brands turning a survival snack into a culinary adventure.

At JerkyGent, we’ve seen it all:

  • Craft brands sourcing 100% grass-fed, pasture-raised beef
  • Exotic meats like elk, boar, kangaroo, and even mushroom-based vegan jerky
  • Flavor profiles ranging from Sriracha Honey to Maple Bourbon BBQ
  • Health-focused varieties: keto, paleo, low-sodium, zero sugar

Hungry for the best of the best? Don’t miss our Best Beef Jerky Brands of 2025 roundup — it’s a mouthwatering list of trailblazing flavors.

📸 Lifestyle Imagery: Jerky in the Modern World

Three friends sitting on a rocky cliffside enjoying Rogue Jerky beef jerky, laughing and holding various jerky bags, with a scenic canyon landscape in the background.
Slices of Vacadillos spiced beef biltong stacked on a wooden cutting board, with fresh limes and habanero peppers in the background on a vibrant orange surface.
Close-up of a person holding an assortment of craft beef jerky bags from various brands, including Tony B’s Steak Chips, Boozy, Naked Cow, Brockhouse, and Brewpub showcasing unique flavors and packaging styles.
Close-up of a person pulling a piece of chipotle and roasted garlic carne seca from a red People's Choice Beef Jerky bag, while sitting at an outdoor wooden table with drinks and sunlight.

🔍 Explore More with JerkyGent

Dive deeper into the world of jerky with our curated collections and insightful blogs:

📚 History You Can Really Sink Your Teeth Into

Who would’ve thought that a preservation technique born out of pure survival would turn into a snack loved by hikers, foodies, fitness buffs, and midnight snackers alike?

Beef jerky has traveled through time — from sunbaked stones and tribal fires to gourmet kitchens and global snack aisles. It has adapted to every era, every taste, and every craving. It’s versatile, flavorful, protein-packed — and let’s be honest, it just plain rules.

At JerkyGent, we’re proud to honor that heritage by curating the best jerky America has to offer. Whether you’re a history buff, a spice junkie, or just someone who loves a good chew, jerky is the snack that’s truly stood the test of time.

Still hungry for more? Explore our Beef Jerky Shop that boasts over 400 different flavors of jerky or dive into other binge-worthy stories on our Beef Jerky 101.

Because history isn’t just something you read — sometimes, you gotta experience it.

🧠 Frequently Asked Questions About the History of Beef Jerky

The origins of beef jerky trace back to ancient civilizations. The Quechua people of the Andes Mountains in South America developed a method called ch'arki, involving salting and drying meat to preserve it. This technique was later adopted and adapted by various cultures worldwide.

While the exact timeline is hard to pinpoint, evidence suggests that methods of drying meat date back thousands of years. The term "jerky" itself is derived from the Quechua word ch'arki, meaning "dried meat."

Beef jerky was created out of necessity—to preserve meat for extended periods without refrigeration. Drying meat prevented spoilage, making it a reliable food source for travelers, soldiers, and nomadic tribes.

Native American tribes, such as the Cree and Sioux, prepared a version of jerky by slicing buffalo meat thinly, drying it in the sun, and sometimes mixing it with fat and berries to create pemmican—a high-energy food ideal for long journeys.

While both are dried meat snacks, jerky and biltong differ in preparation and flavor. Jerky is typically marinated and dried using heat, resulting in a chewy texture. Biltong, originating from South Africa, is cured with vinegar and spices, then air-dried, leading to a more tender product.

From its humble beginnings as a preservation method, beef jerky has transformed into a popular snack. Modern production includes a variety of flavors, meats, and preparation techniques, catering to diverse palates and dietary preferences.

While commercial production often utilizes modern equipment, many artisans and enthusiasts continue to craft jerky using traditional techniques, emphasizing natural ingredients and time-honored processes.

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