How Did Beef Jerky Get Its Name?

The name of beef jerky seems clearly to have come from the English word jerk. Surprisingly, the origin of beef jerky has nothing to do with jerk. The name jerky comes from the Quechua language, which the Incas spoke. Their word for the process of drying meat was cchargini. The Spanish explorers adopted this word to create the Spanish word charque. Our modern word jerky is an English rendering of the Spanish name for the food.

The Folk Etymology vs. The Real Origin of Beef Jerky

It’s tempting to look for lexical cues in names, but they often lead us astray. Since the word “jerk” already has a quite clear meaning in English, this folk etymology naturally arose. These stories claim that beef jerky got its name because strips of dried beef are “jerked” off larger strips for consumption, or because the process of preparing the dried beef must involve the beef being jerked. Also, to eat the tough, chewy meat, you have to forcefully jerk a bite off. None of this is actually correct, and none of it is the origin of the beef jerky name.

🪶Etymology “Stories” are a Clue! Folk etymology often takes the form of elaborate stories to make sense of how a word came about. Etymology is usually a lot less colorful, yet rich in history!

As I explain in the language of food, humans have a habit of inventing connecting dots that don’t connect, thereby inventing elaborate stories that explain a word’s origin based on how it sounds today. This serves no purpose but to erase the rich history already embedded in our food language.

The Ancient Origin of Beef Jerky

The origin of beef jerky is ancient. It is a method of preserving meat for long periods of time. We may think of jerky in terms of beef, but is simply a way of removing the moisture from meat for preservation.

This can be done with venison, buffalo, fish (especially salmon), and all sorts of other game, including fowl. Today, we even have turkey jerky.

The name jerky comes from the Quechua language, which the Incas spoke. Their word for the process of drying meat was cchargini. The Spanish explorers adopted this word to create the Spanish word charque.

Our word jerky is simply an English rendering of the Spanish word, which probably evolved over time. It has nothing to do with the word jerk, although this may have influenced the evolution of its pronunciation.

Not only the Incas, but many Native Americans used a drying process to preserve meat or fish for the winter or for long trips. The meat or fish was salted and hung in the air to dry until almost all of the moisture was removed. It would then keep for a very long period of time and provide a convenient source of protein when fresh meat was unavailable. The jerky could also be rehydrated and used in cooking.

Calling it ‘dried jerky’ is a common linguistic slip-up. You can find more of these redundant food names in my dedicated guide.

The Jamaican Jerked Chicken Connection

Jamaican Jerk Chicken was likely named the same way as beef jerky! The name originally comes also from the Spanish word charqui (meaning dried meat or jerky) by way of the Quechua language (cchargini).

However, Jamaicans do refer to the process of making poking holes into the chicken as “jerking.” The holes allow the seasonings (scotch bonnet peppers, allspice, thyme) to better permeate the meat.

Jerked chicken this is a fascinating case of linguistic convergence. While the name likely shares the Quechua root charqui, the local English definition of ‘jerking’ (to poke or pull) was so strong that it actually changed how the dish was prepared. It’s a rare moment where a folk etymology didn’t just change a story, it changed the recipe, creating a unique chapter in the origin of beef jerky and its Caribbean cousin

• The Root: Both come from the Quechua charqui (dried meat).
• The Evolution: In the US, it stayed a preservation method (Jerky). In Jamaica, the word was re-interpreted as an action.
• The Result: Jamaicans began “jerking” (poking holes) into the meat to spice it, believing that’s what the name required.

Since today, beef jerky costs more than fresh meat, if you crave it by the pound, you may want to make your own. All it takes is thin strips of beef, some seasonings, an oven set around 150 to 175°F, and time.

You’ve learned all about the origin of beef jerky. Would you like to make your own? Any cut of beef round will make good jerky. But perhaps the best cuts to start with are Eye of Round, Top Round, and Sirloin Tip, all of which are lean, offering less fat to go rancid. For more, check out The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More .

Further Reading: Peeling Back the Layers of Food Language

• The Language of Food: Why food names are a matter of cultural identity.
• How did Hush Puppies Get Their Name?: A lighter look at one of the most famous (and fabricated) stories in food history.
• Vittles: The Evolution of a Frontier Word: How a refined French term became a staple of the American West.
• Redundant Food Names: Why we say “Dried Jerky” and other linguistic stumbles.