Look up ch’arki in Wiktionary, the free dictionary. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the beef jerky seasoning process.
Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Many products which are sold as jerky consist of highly processed, chopped and formed meat rather than traditional sliced whole-muscle meat. These products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0. 75 to 1 moisture-to protein ratio in the US.
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Jerky is made from domesticated animals as well as game animals. In industrial settings, large low-temperature drying ovens with many heater elements and fans make use of exhaust ports to remove the moisture-laden air. The combination of fast-moving air and low heat dries the meat to the desired moisture content within a few hours.