A Short, Fun History of Beef Jerky

Beef jerky feels like a modern, fitness-friendly snack, but the idea behind it is much older. Long before supermarkets and protein bars, people had to find a way to preserve meat so it could last through long journeys, cold seasons and unpredictable conditions. Drying meat turned out to be one of the most reliable methods, and that simple technique eventually evolved into the jerky we know today.

Early versions of jerky were created by cultures around the world. Drying meat in the sun, over fire or in the wind removed moisture and made it lightweight and durable. Hunters, travellers and soldiers relied on this food because it did not spoil easily and delivered concentrated nutrition. In many ways, jerky was the world’s first true high-protein convenience food.

As time passed, different regions developed their own variations. Some used smoke, others used spices or vinegar, and some created special curing methods. What they all shared was the goal of making meat portable without losing flavour or nutrition.

Modern jerky builds on these old techniques but improves them with better ingredients, safer processing and more refined flavours. Brands such as Jack Link’s follow the same principles of drying and seasoning meat, but now use controlled temperatures, consistent cuts and balanced marinades to create a snack that feels traditional and modern at the same time.

Today, jerky is no longer just survival food. It has become a everyday snack for people who want something high in protein, low in fat and easy to carry. From gym bags to office drawers and hiking backpacks, jerky continues to serve the same purpose it always has: providing simple, long-lasting energy.

Its history is long, but its appeal is universal. Jerky has travelled from ancient methods to today’s shelves, proving that good ideas do not disappear — they simply evolve.