JERKY VARIETIES

ALPACA JERKY 
A staple of Andean cultures for thousands of years, alpaca jerky is one of the most healthy and flavourful jerky that you can eat. Marinate alpaca meat with brown sugar, soy sauce, garlic, onion, salt and pepper before drying. It is a very lean meat, low in cholesterol, low fat, low in calories and lower in sodium. 
  
BEEF JERKY
The most common jerky eaten, beef jerky is available in a variety of flavours such as original, black pepper, chilli, garlic, spicy and teriyaki. Marinate lean beef strips with soy sauce, brown sugar, garlic, onion, salt and pepper. Beef meat is high in protein, low in fat and rich in vitamins and minerals i.e. zinc and iron. 
    
BOAR JERKY, WILD
A sweet, nutty tasting thick-cut jerky that is hickory smoked. Wild boar meat is leaner than pork meat and is also darker in colour, lower in calories and higher in protein. 
    
BUFFALO JERKY
A traditional jerky, marinate thick buffalo strips with black pepper (or teriyaki sauce) before drying. Buffalo meat is high in protein, iron, zinc and vitamin B12 and is low in fat and calories. 
   
CAMEL JERKY 
Camel meat jerky is commonly marinated with herbs and spices, including chilli before drying. Camel meat is slightly sweet and low in fat, with a similar protein and mineral content to beef. 
   
CHICKEN JERKY 
Skinless chicken breast makes tasty chicken jerky, marinated with spices and soy sauce before drying or smoking. Chicken jerky is high in protein and low in fat and is one of the cheapest types of jerky you can make. 
   
CROCODILE/ALLIGATOR JERKY 
A mild-tasting jerky with a firm texture, made from strips of tenderloin that are sliced, seasoned slightly then dried and hickory smoked. Crocodile jerky is high in protein, low in calories, low in saturated fat and high in monounsaturated fat. 
    
DUCK JERKY 
Duck jerky is mild and slightly sweet in flavour, commonly dried with black pepper. Marinate duck meat with teriyaki sauce, brown sugar, garlic, onion, spices and salt before drying and hickory smoking. 
    
EMU JERKY 
Lean emu meat strips are marinated with soy sauce, honey, sugar, salt and spices before being cooked and dried. Emu meat is similar in taste and texture to beef, but is lower in calories, fat and cholesterol and higher in protein, iron and vitamin c. 
     
FISH JERKY 
Fish such as rainbow trout, shark, tuna and wild salmon can all be made into jerky. Salmon jerky is soaked in brine for 8-12 hours before being cold smoked then hot smoked until dry. Fish jerky is high in protein and omega 3 fatty acids. 
     
KANGAROO JERKY 
A lean meat that makes delicious thick jerky, commonly marinated with brown sugar, soy sauce, garlic, onion, spices and sugar before smoking and cooking. Kangaroo jerky is high in protein, omega 3 fatty acids and iron. 
  
OSTRICH JERKY 
Strips of ostrich meat are marinated in brown sugar, soy sauce, garlic, onion, spices and salt then hickory smoked until dry. Ostrich jerky is lean, high in iron and protein and low in cholesterol and sodium. 
    
PORK JERKY 
Strips of lean pork meat are marinated with sweet or spicy seasoning – especially tasty with honey added! Bak kwa (Chinese pork jerky) is commonly served at Chinese New Year and is made from finely minced pork meat mixed with rice wine, soy sauce, fish sauce, pepper, five spice, salt and sugar. 
     
SALMON JERKY 
Fresh, wild-caught salmon makes delicious jerky that is commonly seasoned with pepper or teriyaki sauce. Thick strips of salmon are soaked in brine for 812 hours before cold smoking and drying via hot smoking. 
    
SNAKE JERKY 
Smoked rattlesnake jerky is an interesting and novel jerky available in America, low in sodium and marinated with brown sugar before smoking and drying.  
   
TOFU JERKY 
Very thick slices of firm tofu are marinated with soy sauce, liquid smoke, onion, garlic, pepper, honey and salt before being dried. The slices shrink to about 50% of the thickness so slicing thicker is better.    
   
TROUT JERKY 
Thick strips of rainbow trout are marinated with miso tamari, sugar, garlic, black pepper, oregano, sage, lime and salt then hickory smoked until dry. Jerky trout is high in omega 3 fatty acids, low in sodium and high in protein. 
   
TUNA JERKY 
Sushi-grade yellowfin tuna jerky is the most popular choice; however any good quality, dolphin-friendly tuna will make tasty, mild-flavoured tuna jerky. The tuna strips are marinated with soy sauce, black pepper, ginger, nutmeg, onion and salt then hickory smoked until dry. Tuna jerky is high in protein and omega 3 fatty acids and is low in fat. 
      
TURKEY JERKY 
Popular during Thanksgiving in America, turkey jerky is also enjoyed all year long. Thick strips of lean turkey meat are marinated in spices (original or hot) then hickory smoked until cooked and dry. 
    
VEGAN JERKY 
Meat-free jerky is becoming more popular, including mushroom jerky (made from shitake mushrooms), eggplant jerky (a good way to use up excess crops), vegetable jerky sticks (made from beetroot, carrots, onions and garlic), pumpkin puree jerky, chocolate chia jerky (with a kick of chilli) or cauliflower jerky. Try out one of the spice blends with your vegan ingredients! 
    
VENISON JERKY 
Usually flavoured with spices or teriyaki, venison jerky are thick, lean pieces of deer meat marinated with brown sugar, soy sauce, garlic, onion, spices and salt before being hickory smoked. Deer meat is low in cholesterol and fat, high in protein, iron and B vitamins. 
    
YAK JERKY 
Tibetan yak meat makes an extremely lean jerky. Thick pieces of yak meat are marinated in soy sauce with brown sugar, garlic, onion, spices and salt then hickory smoked until cooked and dry. Yak meat is higher in protein (and lower in calories) than buffalo, deer and even skinless chicken breast.

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