Glossary of Jerky Terms
People often ask about different terms used in jerky. I hope you find this helpful.
Cuts of Meat
Slab Style ~ can be thin or thick slices or slabs of meat. Usually hand-cut. Most common from the top-rouund.
Kippered Cut ~ about 1/4 inch square cuts of meat, not uniform in size and often from the brisket.
Steak Sticks ~ thick cuts of meat similar to kippered, just thicker.
Chunks or Nuggets ~ square or rectangular chunks of meat. Usually moister and more tender than jerky.
Shredded ~ Jerky is made then shredded. Some are shredded course, while others can be so fine they are almost fluff. Jerky Chew is usually very fine, but not always. Varies with company.
BuffalO's ~ Ground, formed and smoked disc's or "O's" of buffalo meat. The consistency is soft and chewy. Unique to Jerky Direct & Golden Valley Natural.
Strips ~ ground and formed strips of meat. These are usually dehydrated and packaged individually. The length and thickness will vary with each product.
Sausage ~ ground, spice added, then stuffed into a casing. Then it is either oven dried/baked or smoked.
Stix ~ is the trademarked name Jerky Direct and Golden Valley Natural uses for their Beef Stix & Fruit Stix. See descriptions on each product.
Slab Style ~ can be thin or thick slices or slabs of meat. Usually hand-cut. Most common from the top-rouund.
Kippered Cut ~ about 1/4 inch square cuts of meat, not uniform in size and often from the brisket.
Steak Sticks ~ thick cuts of meat similar to kippered, just thicker.
Chunks or Nuggets ~ square or rectangular chunks of meat. Usually moister and more tender than jerky.
Shredded ~ Jerky is made then shredded. Some are shredded course, while others can be so fine they are almost fluff. Jerky Chew is usually very fine, but not always. Varies with company.
BuffalO's ~ Ground, formed and smoked disc's or "O's" of buffalo meat. The consistency is soft and chewy. Unique to Jerky Direct & Golden Valley Natural.
Strips ~ ground and formed strips of meat. These are usually dehydrated and packaged individually. The length and thickness will vary with each product.
Sausage ~ ground, spice added, then stuffed into a casing. Then it is either oven dried/baked or smoked.
Stix ~ is the trademarked name Jerky Direct and Golden Valley Natural uses for their Beef Stix & Fruit Stix. See descriptions on each product.
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More Terms
Jerky ~ Dried meat.
Pemmican ~ Dried meat and fruit mix. We sell it in bars (Winchester Bars). We also carry Simply Snackin' chicken or beef sirloin strips mixed with fruit. Not pemmican, but the same idea.
Dry Roasted ~ Most often done in an oven at a low temperature.
Smoked ~ Often in a Smoke House - a shed, box or commercial smoker - used to dry the meat without direct heat. The smoke will dry as well as add flavor to the meat.
Dehydrated ~ the process of removing most of the moisture from the meat.
Spicy ~ almost always means hot.
Hot ~ Hot is a very subjective word when it comes to "how hot" a food item is. Some people think black pepper is too hot while others may eat habenero peppers without blinking an eye.
You will find more terms for making your own jerky at RecipesForJerky.com, our sister site.
Pemmican ~ Dried meat and fruit mix. We sell it in bars (Winchester Bars). We also carry Simply Snackin' chicken or beef sirloin strips mixed with fruit. Not pemmican, but the same idea.
Dry Roasted ~ Most often done in an oven at a low temperature.
Smoked ~ Often in a Smoke House - a shed, box or commercial smoker - used to dry the meat without direct heat. The smoke will dry as well as add flavor to the meat.
Dehydrated ~ the process of removing most of the moisture from the meat.
Spicy ~ almost always means hot.
Hot ~ Hot is a very subjective word when it comes to "how hot" a food item is. Some people think black pepper is too hot while others may eat habenero peppers without blinking an eye.
You will find more terms for making your own jerky at RecipesForJerky.com, our sister site.
History of Jerky
Coming soon...
