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History of Jerky
WHAT IS JERKY?
Centuries ago, Native Americans preserved
various meats by curing and smoking them
while on the move. This dried meat had
the name “ch’arki”,
a name derived from the Quechuan language
of the Incas. Over the years ch’arki
evolved into the “jerky” we
know today.
PIONEER FOOD
The pioneers of North America learned
of jerky from the Native Americans. While
away on long journeys they found jerky
to be a durable and nutritious food. Jerky
was often used in trade by the Native
Americans to procure commodities from
the early settlers.
TODAY
Today, jerky is consumed mainly as a tasty
snack. However, just as in days past,
it remains a useful source of nutrition
and more recently a great way to adhere
to a low-carb lifestyle.
Nutrition of Jerky
HIGH PROTEIN
It takes about 3 ½ pounds of beef
to make 1 pound of jerky. With only around
2% fat, 50% protein and only 80 calories
per serving, jerky is a healthier snack
alternative than chips, cookies, or candy.
LOW FAT
All visible fat is trimmed from the meat
before making jerky. It is then marinated,
cured and smoked. This process renders
most remaining fat from within the meat.
LOW CARB
It’s been proven that a sensible
low-carb diet will help individuals lose
pounds and maintain a healthy weight.
The low-carb diet is something more than
a recent fad; it is a modern day reality.
Recipes Using Beef Jerky
BREAKFAST A LA DREW (Four Servings)
8 Fresh Eggs
¼ cup chopped onion
¼ cup finely chopped Jack Link
Original Beef Jerky
1/2 cup shredded cheddar cheese
1/8 stick of butter
salt and pepper to taste
Add butter and chopped onion to medium
hot skillet. Cook for 2 minutes then add
beaten eggs, salt, pepper and chopped
beef jerky. Fold in shredded cheddar when
eggs are almost completely cooked and
let melt for another minute. It’s
really good as a breakfast sandwich on
a toasted English muffin and even better
as breakfast burrito.
Lori Hoffnyst
Richmond, VA
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JERKY2 NACHOS
1 10 oz bag of tortilla chips
1 ½ cups Velveeta cheese
1 cup Jack Link Peppered Beef Jerky (shredded
or chopped)
2 tsp Jamaican jerk seasoning
Empty bag of corn chips on an ovenproof
platter and heat in oven for 5 minutes
at 300 degrees. Take Velveeta cheese and
cube it along with peppered or hot jerky
and jerk seasoning. Microwave until melted
then spread over nacho chips and cover
with olives, tomatoes, sour cream, and
green onions.
Top with more shredded hot beef jerky for
garnish. People said it couldn’t
be done, but we did!!!
Charles Lloyd
Jacksonville, FL
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YO DOG
1 Can Crescent Dough (makes 8 servings)
½ Lb. Slim Jim Deli Stick –
Pepperoni Flavor
½ Lb. Cheddar cheese, shredded
1 Tbsp Coarse Ground Dijon Mustard
This is almost everyone’s favorite
Hors d'Oeuvre, Pigs In A Blanket. However
this one has been kicked up a notch. Unroll
crescent dough and separate into individual
triangles. Spread a little mustard onto
each dough piece and top with 1 oz. of
the shredded cheddar. Place a 2”
length of meat stick on the cheese and
start rolling each one from the long side
to the opposite corner. Place in oven
following the recommended cooking instruction
for the crescent dough.
Mitch Butax
Brooklyn, NY
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DAVE’S LOW-CARB HI-ENERGY TRAIL MIX
½ lb Jack Link’s Teriyaki
Beef Nuggets
½ cup pumpkin seeds (roasted and
shelled)
½ cup Brazil Nuts (roasted and
shelled)
1 cup soy nuts (roasted)
Mix all ingredients and bag it. You’ll
need this one for sure.
Dave Ennya
Fresno, CA
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STEER N’ SPREAD
Beef jerky imparts a meaty, smoky flavor
to this creamy dip. Try it on toasted
or fried chips made from low carb tortillas!
1/2 cup finely chopped Jack Link Hickory
Beef Jerky
8 ounces softened cream cheese
1/2 cup sour cream
2 green onions, finely chopped
2 tablespoons chopped red or green pepper
1/2 tablespoon Worcestershire sauce
Freshly ground black pepper
Mix beef, cream cheese, sour cream, green
onions, green pepper and Worcestershire sauce.
Add black pepper to taste. Let stand 1 hour
for flavors to blend.
National Cattlemen’s Association
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