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. 
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. 
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. 
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 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. 
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. 
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 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. 
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 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. 
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. 
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. 
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. 
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. 
Smoked rattlesnake jerky is an interesting and novel jerky available in America, low in sodium and marinated with brown sugar before smoking and drying.  
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.    
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. 
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. 
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. 
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! 
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. 
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.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer