Definitions
from The Century Dictionary.
- noun Jerked beef; beef cut into strips about an inch thick and dried by exposure to the sun.
from the GNU version of the Collaborative International Dictionary of English.
- noun Jerked beef; beef cut into long strips and dried in the wind and sun.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Western US
beef jerky
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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In Peru, as we have stated, it is "charqui;" but mutton cured in this way is distinguished by the name "chalona."
The Forest Exiles The Perils of a Peruvian Family in the Wilds of the Amazon Mayne Reid 1850
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Then Guapo skinned him, and cut him into strips, and dried him into "charqui," and carried him on board the raft.
The Forest Exiles The Perils of a Peruvian Family in the Wilds of the Amazon Mayne Reid 1850
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The verb "jerk" is corrupted from the Chilian word, charqui, meaning sun-dried meat; but it is not easy to explain how the Chilian word got into the Northwest.
First Across the Continent; The Story of The Exploring Expedition of Lewis and Clark in 1804-5-6 1805
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"charqui;" but mutton cured in this way is distinguished by the name
Popular Adventure Tales Mayne Reid 1850
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Llama meat was the first jerky; or charqui, as the Inca called it.
Boing Boing 2009
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Freeze-Drying Freeze-drying is the technique originally used by Andean peoples to make charqui; they took advantage of the thin dry air to evaporate moisture from meat during sunny days and sublimate it from ice crystals during freezing nights.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Freeze-Drying Freeze-drying is the technique originally used by Andean peoples to make charqui; they took advantage of the thin dry air to evaporate moisture from meat during sunny days and sublimate it from ice crystals during freezing nights.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The miners who work in the mine itself have twenty-five shillings per month, and are allowed a little charqui.
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They rarely eat meat once a week, and never oftener, and then only the hard dry charqui.
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When it was dark, we made a fire beneath a little arbour of bamboos, fried our charqui (or dried slips of beef), took our maté, and were quite comfortable.
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