How did a simple dried meat become a global, protein-packed snack with a rich history?

The story of beef jerky dates back thousands of years, when ancient cultures first learned how to preserve meat using salt, smoke, and the hot sun. These early methods helped people survive long periods without access to fresh food.

From the thin strips made by Native American tribes to the flavored, nitrogen gas-flushed packs found in grocery stores today, jerky has evolved into a convenient and healthy high-protein snack with a long shelf life.

This article explores the fascinating history of beef jerky—from its humble beginnings in ancient civilizations to its transformation into the modern beef jerky we enjoy now.

Civilizations discovered the drying process to preserve meat long before refrigeration. Ancient Egyptians and early Romans used salt and sun to preserve meat, laying the foundation for meat-curing methods later adapted into jerky. Native American tribes dried thin strips of goat meat, wild game, and deer over low heat and smoke—an early method that helped prevent melted fat from spoiling the meat. These drying methods resemble some of the earliest known practices that led to jerky-like products, including charqui from the ancient Inca Empire, which was used when fresh food wasn't available.

Small pouches of salted meat and dried meat were carried by explorers under the hot sun. Preserving meat in this way allowed people to store large quantities safely for long periods, laying the foundation for how beef jerky continued through the centuries and eventually evolved into modern-day beef jerky.

Trade, migration, and exploration carried these early preserving meat techniques around the world. Spanish conquistadors brought their own salted meats to South America and North America, where they learned from indigenous peoples and adopted charqui, a local traditional jerky.

Later, European settlers mixed preserved meat methods with local practices, leading to a varied history of dried meat products. Modern jerky traces back to these cross-cultural influences that carried jerky to grocery stores today.

When the Spanish arrived in South America, they encountered native methods of drying game animals under the hot sun. The Indigenous people of the ancient Inca Empire made charqui—thin strips of goat meat or other muscle meat dried with salt and sun. These preserved meats inspired the Spanish to adopt and adapt the technique.

As jerky reached different parts of North America, early settlers combined their knowledge of salted meat and food preservation with Native American practices. The result was a new type of jerky that suited the needs of life on the frontier—easy to carry, long-lasting, and rich in nutrients.

Preserved food found its way across borders as travel and trade expanded. Jerky methods from ancient Egypt to the Americas influenced what later became modern beef jerky. These shared traditions helped shape the dried meat product we now find in global markets and in bulk jerky packs on store shelves.

Pioneers, cowboys, and explorers relied on beef jerky as a healthy, high-protein snack during long journeys. This protein-packed snack provided essential protein without spoiling, and its low-fat content made it sturdy and lightweight.

Military rations also included dried meat during wars, as preserved food was vital for troops on the move or during winter months.

Early settlers in North America carried jerky during long treks across rough terrain. It was easy to pack in small pouches, required no cooking, and lasted through long periods without refrigeration. These qualities made it perfect for surviving harsh winters or journeys far from fresh food sources.

Jerky offered a quick, tasty treat for those working in remote areas. Cowboys and frontiersmen often ate dried meats made from wild game or beef. It paired well with crusty bread and was ideal for campfire meals, offering protein without added fat or spoilage risk.

During wartime, jerky became an important part of preserved food rations. Lightweight and non-perishable, it helped soldiers stay fed during long missions. Its reliable shelf life and nutritional value made it a top choice for feeding troops in the field.

Commercial beef jerky gained widespread production and packaging advancements in the early 20th century, when producers began mass-producing dried meat products in sealed packages for grocery stores. Food safety improved with nitrogen gas-flushed packaging, which helped extend shelf life and reduce bacteria growth.

Today’s beef jerky comes in many flavors, from classic salted meat to sweet brown sugar marinades and spicy blends. Artisanal and gourmet jerky also emerged, using premium cuts like flank steak, natural spices, and minimal chemical preservatives.

The invention of nitrogen gas packaging helped preserve meat safely for long periods without refrigeration. Sealed packages replaced the old method of sun drying, allowing jerky to be sold in bulk and shipped across the world. These advancements made jerky more accessible and safer for consumers.

Modern jerky now comes in more than just salted meat varieties. Brands experiment with brown sugar, barbecue, teriyaki, and spicy chili blends to appeal to different taste preferences. The availability of many flavors has made jerky a more appealing and versatile dried meat product.

Artisan producers brought back traditional jerky methods using high-quality muscle meat like flank steak. These small-batch options often skip chemical preservatives, opting instead for natural ingredients and careful drying techniques. This shift helped jerky regain its reputation as a healthy snack, especially among clean-eating consumers.

Modern-day beef jerky continues to thrive because it combines convenience, flavor, and nutrition. High protein snack lovers and keto dieters enjoy its impressive protein ratio and portability—no cooking, no spoilage.

Global demand is rising as jerky products reach new markets. Bulk jerky packs are popular among travelers, athletes, and anyone seeking a delicious snack without compromising on food preservation or food safety.

Beef jerky offers a long shelf life and can be stored in small pouches or plastic bags without refrigeration. This makes it ideal for hiking trips, work breaks, or long commutes. Unlike moisture-laden air-exposed foods, sealed packages of jerky resist bacterial growth and keep meat safe to eat.

Modern beef jerky is popular for its high protein content and convenience, making it a preferred option for people with busy or active lifestyles. Its preparation method can also influence texture and flavor. A study comparing different jerky cooking processes found that drying produced lower hardness and chewiness scores compared to frying, while flavor compounds like terpenes, ketones, and sulfur-containing compounds varied depending on the cooking method.

Here are some of the key benefits:

• High in protein, which is important for those with active lifestyles

• Low in fat when made from lean cuts like flank steak

• Contains iron and other nutrients commonly found in red meat

• Fits into low-carb and keto diets due to minimal sugar content

• Shelf-stable and portable, making it a reliable on-the-go option

Jerky fits into many diets, including keto (a low-carb, high-fat diet that encourages the body to burn fat for energy), paleo (a diet focused on whole foods thought to resemble those eaten by early humans), and low-carb plans (which limit carbohydrate intake to help manage weight or blood sugar). Its preserved meat form and compact size make it perfect for gym bags, lunchboxes, and travel kits. Many people looking for a healthy snack prefer jerky over traditional processed snacks filled with chemical preservatives.

Modern beef jerky isn't limited to one flavor or style. Its wide variety appeals to all kinds of taste preferences and dietary needs, making it a go-to healthy snack for many.

• Classic salted meat for a traditional jerky experience

• Sweet options featuring brown sugar, honey, or maple glazes

• Spicy blends with chili, black pepper, or hot sauce for heat lovers

• Savory profiles using garlic, onion, and soy-based marinades

• Exotic meats like goat meat or wild game for adventurous palates

• Gourmet styles with unique textures, natural spices, and no chemical preservatives

Beef jerky’s rich history spans ancient food preservation, survival on the frontier, and its transformation into a modern, protein-packed snack.

From the thin strips of dried meat crafted by Native American tribes to today’s nitrogen gas-flushed, flavored jerky products, every stage shows how jerky has adapted to meet changing needs.

It continues to serve active lifestyles, offering a high-protein, shelf-stable snack option popular among active individuals—perfect for travel, fitness, or everyday fuel.

Its story shows how a simple way to preserve meat evolved into a widely enjoyed and convenient snack.