As the owner of ThunderFoot Jerky, I'm a South Jersey native with roots in both the coastal beauty of the region and South Carolina. As a Marine Corps veteran, I've embraced diverse landscapes—from sandy beaches to serene marshlands—where I've enjoyed fishing, hunting, and the outdoors. Jerky isn't just a snack; it's a taste of these cherished moments, crafted to capture the essence of our land and traditions. At ThunderFoot Jerky we're dedicated to bringing you jerky that embodies the spirit of these regions, inviting you to savor every moment of your journey.
Thunderfoot visited Darlington Speedway this past weekend. Made some new friends and sold a lot of jerky!
THE HISTORY OF BEEF JERKY
There are few snacks more classic (or tasty) than beef jerky. Especially Thunderfoot choice Angus beef jerky. While standing in front of the ever-
expanding and intense beef jerky aisle of the grocery store, have you ever thought to yourself: What is the origin of beef jerky? Well, consider this your go-to guide on the history of beef jerky. We’ll talk about ancient beef jerky, its gradual changes and adaptations, and what makes it so popular from historical times to today.
What was the original beef jerky?
Ancient beef jerky wasn’t made from beef, like most of today’s modern jerky is. Depending on where its makers lived, the most popular choices for the actual meat content of jerky include bison or buffalo, deer, elk, moose, and goose.
Where was the first beef jerky?
Records tend to disagree on this since it’s hard to pinpoint where each tribe of each civilization began and when. Most agree that jerky came about in the 1550s. It’s considered both North and South American as far as its origin.
South American and North American tribes made jerky a little differently, both in the meat used and how they prepared and enjoyed it. But it coexisted through the Americas around the same time.
Research suggests that it was also present in Ancient Egypt, Ancient Rome, and West and South Africa. As far as who had it first, both Ancient Egypt and Ancient Rome would, of course, be first on the timeline. There is still a lot of confusion on how it eventually became a Native American practice.
So why say that the 1550s were the start?
This is the first time it was documented and seen as a main dish, rather than archaeological finds later. While many historical experts disagree, the modern commercial world sees the 1550s and the Native Americans as the actual start of today’s beef jerky, albeit in its ancient form.
Where did the name beef jerky come from?
The history of beef jerky wouldn’t be complete without understanding its name, right? Using the commercial form, as explained above, the name “jerky” comes from the Quechuan word “charqui.” The word translates to “dried meat” or “burned meat,” depending on how you interpret it. Colloquialized from Quechan to Spanish to English, with the arrival of settlers, this anglicized to “jerky.” Today, “beef” is used in front of it since today’s jerky is mostly beef jerky!
What is the reason for beef jerky?
Seen today as a healthy high-protein snack that we enjoy, jerky originally was an essential part of a Native American diet. Since they lived Nomadic lifestyles, they
would need long-lasting, nutritious food sources that would keep them healthy and satiated even when food was
scarce. The meat was dried using spices and salt and then easily tucked into pouches and general belongings that they could snack on when traveling.
Even at the best of times, Nomadic Native Americans knew that a new food source was never a sure thing, so they would always have some form of food storage on hand with jerky.
How beef jerky was originally made:
While the actual production process has become industrialized, the process of the “classic jerky recipe” itself is much the same. Why mess with a good thing, right? The steps include:
1. Remove the meat from the bones and slice out the fat Slice into uniform pieces for portioning
2. Cover in salt and/or spices
3. Smoke over the fire/Dry in the sun
4. Depending on where they lived, and the time of year, smoking on the fire was faster and easier. Both were used when they would put together a pantry of it. They used salt and spices interchangeably based on what they had the most of.
Historical jerky variations
Yes! Even back in the days of traditional jerky, there were many variations depending on which tribe was making it, what they had available to them, and what other food sources they would rely on in addition to it.
Ancient Rome, for example, had “Copiette.” This would use horse, donkey, or sheep and goat meat blended with salt, fennel, pepper flakes, and so on. It would be formed into rounded strips of meat over a fire. They would sit in the fireplace tied in couples for 60 days. While considered a poverty meal, it would be served in taverns with crusty bread.
North American tribes often made what was called “Pemmican.” This blended together dried meat (burnt to a crisp, then pounded into tiny shards or even powdered form) with berries, fat from the meat, and whatever else they had. They would use these on especially long journeys through harsh climates. Think of it as the earliest version of a protein bar! These dense and easily sized and portioned cakes were popular in Native American tribes, pioneers, settlers, and more.
Ancient Jerky vs. Modern Jerky
We no longer require jerky to keep use nutrient-rich and properly fed in times of scarcity. As such, it’s migrated from a dietary staple to “bad” snacks similar to corndogs and chips. Interestingly, the passing years make jerky (now known as beef jerky) more and more popular.
Many will consider this to be a delicacy, too, since there is a true art form to making it authentically and then flavoring it just so to enjoy as a treat in the afternoon. Homemade beef jerky is the topic of many online blogs and recipes!
Commercially, there are thousands of brands and many different flavors, combinations, and types to enjoy. From classic salted beef jerky to flavors such as spicy, sour cream and onion, and more, there is no shortage of ways to play around with this ancient recipe.
It’s interesting to see the evolution of jerky, even if you didn’t realize it was as in-depth as it was. Do you keep it classic with your choice in that grocery store aisle or take advantage of the modern-day variations with a
delicious spicy snack that will hit the spot on the drive home from the store? Regardless, you’ll now have a better appreciation for the well-stocked aisle and its essential roots in our world’s history!
Once upon a time, in the rolling hills of a land far away, there lived a legendary bull named Thunderfoot. His coat was as black as the night sky, and his eyes sparkled like stars. Thunderfoot wasn’t just any bull; he was the guardian of his herd, known for his strength and courage.
The tale of Thunderfoot begins on a stormy night when a fierce predator threatened the peaceful grazing land. The herd was paralyzed with fear, but not Thunderfoot. With a mighty bellow that echoed through the valleys, he charged at the intruder. The ground trembled beneath his hooves, and it was said that the thunder from that night was not from the sky but from Thunderfoot’s powerful steps.
As the years passed, Thunderfoot’s legend grew. He became a symbol of protection and bravery, and his story was told around campfires and in the homes of the nearby village. Children would listen wide-eyed as their elders spoke of the bull who could summon the storm with his hooves.
One day, a great challenge came. A rival bull, twice the size of Thunderfoot, entered the hills, claiming the land as his own. The herd looked to Thunderfoot, their unwavering protector. The two giants clashed, their battle fierce and loud, like claps of thunder rolling across the heavens. In the end, it was Thunderfoot who stood victorious, his rival retreating into the horizon.
Thunderfoot’s legacy lived on, even long after he had passed. The herd thrived under his watchful eye, and the land remained peaceful. To this day, when a storm brews and the sound of thunder fills the air, the villagers smile and remember the legendary bull who once walked among them, the mighty Thunderfoot, whose heart was as vast as the sky and whose courage knew no bounds.
And so, the story of Thunderfoot is a testament to the enduring spirit of those who stand tall in the face of adversity, protecting those they love.
Submitted by Becca Slaton
1st
In the heart of the Pennsylvania mountains, nestled among towering pines and rushing streams, I first encountered the art of making beef jerky. It was a crisp autumn day, and my family had invited a close friend over for a weekend of hunting and bonding in the wilderness.
As a wide-eyed child, I watched with fascination as our family friend, a seasoned outdoorsman, unveiled his secret recipe for crafting the perfect jerky. He shared stories of generations past, of pioneers and frontiersmen preserving meat to sustain themselves through harsh winters. With each slice of beef carefully marinated and hung to dry, I felt a connection to the rugged spirit of those who came before me.
As the years passed and I grew older, my curiosity for the craft only intensified. I sought out different mentors, each with their own unique techniques and flavors to impart. From the smoky mesquite-infused jerky of a Texan rancher to the spicy Cajun rubs of a Louisiana chef, I absorbed every nugget of wisdom like a sponge, honing my skills with each batch.
But it was in the rugged hills of West Virginia where I faced my greatest challenge yet. Determined to create the ultimate jerky, I embarked on a solitary journey into the wilderness, armed only with my wits and a trusty hunting rifle. In those untamed lands, I learned the ancient art of survival, where every meal was earned through grit and determination.
One fateful day, as I tracked a majestic deer through the dense undergrowth, I found myself face to face with a formidable opponent: ThunderFoot, a colossal black bear twisted by deformity and fueled by primal aggression. With adrenaline coursing through my veins, I braced for the battle of survival. al. Each clash reverberated through the forest, a symphony of primal instincts and sheer determination. In that harrowing encounter, I confronted the untamed fury of nature itself, fighting tooth and nail to emerge victorious, the spoils of my conquest secured.
With the bear vanquished and the deer harvested, I returned to my makeshift camp, where I set to work transforming the tender venison into savory jerky. As the meat slowly dried over an open flame, I reflected on the journey that had brought me here, from the misty mountains of Pennsylvania to the wilds of West Virginia.
And when the first batch of jerky emerged, perfectly seasoned and bursting with flavor, I knew that I had found my true calling. For in the timeless art of making jerky, I had discovered not just a recipe, but a connection to the land, to the people who came before me, and to the untamed spirit that dwells within us all.
This is a work of fiction. Thank You GC Morris
Taste the power of Thunder!
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