The word “jerky” comes from the Spanish word “charqui,” which means to burn meat (think of the modern version in the term: charbroiled). That’s pretty harsh, but its origin is appropriate. When the Spanish were first exploring the New World, they found natives in the Caribbean who cooked meat longer than normal, hung high over a low flame. This slow cooking took much of the moisture out of the meat and made it possible to take the food with them over long sea trips. Soon, Charqui was a staple of the sailors’ diets and eventually became standard pirate food (along with a healthy dose of rum).

Most cultures have a variation of jerky that has evolved and adapted to the changing world. It’s amazing to see the huge differences in processing and preparation from the old methods to the new USDA regulated cooking procedures. Jerky in a modern plant must be prepared with strict temperature and humidity to make certain that all pathogens and bacteria have been eliminated. Then it must be dried to a very specific level so that it can sit on a shelf in a bag and still be safe to eat. Many companies use preservatives to make this process easier, but at POP’S FAMOUS BEEF JERKY we have found that, we can have a superior jerky with no additives or preservatives, and be sure that the shelf life is at least 12 months. Any beef jerky company legally making meat snacks in America must be under close USDA supervision. The plant where our jerky is made is constantly inspected, they check records and procedures every day to be certain that all of our products are safe for the public. That is what the UDSA Establishment number on each bag of jerky means. It’s a guarantee to the public that the jerky is legal and safe. We pride ourselves on knowing rich history of beef jerky and we are delighted to be writing a new chapter in that history book with every amazing flavor and product we develop.