Dried Meats Category

These chewy strips of dried beef don't need refrigeration, so they're popular snacks for hikers and travelers. The biggest drawbacks are that they're high in sodium, calories, and price.

This South Africa's spicy version of beef jerky. It's often made with game animals, like wildebeests and zebras.

A specialty of Northern Italy, this air-dried beef is moist and very lean. It's normally sliced paper thin and used much like prosciutto

This air-dried beef is a Swiss delicacy. It's much more delicate that ordinary beef jerky.

This is a Hispanic (or in the case of tasajo, Caribbean) version of beef jerky that involves soaking strips of meat in a spicy marinade, and then drying it in the sun, in a smoker, or in an oven.

These are thin slices of salty dried beef that are usually sold in jars. During World War II, chipped beef was commonly served in a cream sauce on toast. Called "shit on a shingle," it was a dish that managed to taste awful despite its high levels of fat and sodium. Now that we enjoy a higher standard of living, chipped beef has thankfully fallen into relative obscurity.

Many dried meats don't need refrigeration, so they're great for backpackers and travelers. They're a good source of protein, but they tend to be high in sodium.

This is a Native American version of beef jerky. It consists of small cakes of meat, fat, and fruit that are dried in the sun.

This has less fat and sodium than beef jerky.