454 http://www.chow.com/ingredients/454 Tue, 14 Feb 2006 05:15:41 GMT Jerky comes from the Spanish word charque and is thin strips of meat that are salted and air-dried. Though beef jerky is most common, it may be made from beef, venison, ostrich, buffalo, salmon, and other game. Native Americans used this drying process to preserve meats and fish for winter or traveling. One pound of meat or poultry will produce 4 ounces of jerky. Because most of the moisture has been removed, jerky can be stored without refrigeration, making it a lightweight, flavorful, and proteinrich favorite of campers. Commercially packaged jerky will keep one year at room temperature; homemade is more perishable.

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