Original Beef Jerky

Our Original Beef Jerky is sought by many people to be the very best! The Original Beef Jerky is seasoned slightly with a very fine amount of Salt N Pepper to give you just the right amount of flavor in an Original Beef Jerky selection. You can't go wrong if all you are trying to find is something simple but delivers the satisfaction you are trying to find in our Original Beef Jerky flavor. Be sure to add this to your cart if you feel that all you need is a little bit of salt and a little bit of pepper in your Beef Jerky.

Original Beef Jerky Sizes

We have 3 varieties this Beef Jerky is made available:

1. 4oz Packaging Beef Jerky
   
2. 8oz Packaging Beef Jerky
   
3. 1lb Packaging Beef Jerky
   

Our Beef Jerky is made with the finest quality of Texas Beef, and every batch is sampled and tested to insure the same consistency and quality in each and every single bag of jerky.

Be Sure to add this to your cart, because the Original Beef Jerky is a staple in one of the many flavors we carry!

What is Beef Jerky?

Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is derived from the Quechua word ch'arki which means "dried, salted meat".^[1][2][3] All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.

Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F). Some product manufacturers finely grind meat, mix in seasonings, and press the meat-paste into flat shapes prior to drying.

The resulting jerky from the above methods would be a salty and/or savory snack. However, sometimes a sweet or semi-sweet recipe is used, with sugar being a major ingredient in that variation. Jerky is ready-to-eat and needs no additional preparation. It can be stored for months without refrigeration. When the protein to moisture content ratio is correct, the resulting meat is cured, or preserved.^[4]

^{Source: Wiki}