Talk:Jerky

message: preservative
That should be nitrIte not nitrAte right? 
"Some additional form of chemical preservative, such as sodium nitrate,"
Beef jerky, or the concept of preserving meat by drying it, has been around for at least 50,000 years.  It is one of Mankind's first, critical products, storable food.  Beef jerky has been carried on expeditions since the dawn of time because it is nutritious, lightweight, and keeps a long time. Even today, beef jerky has cutting edge applications.  NASA and RASA have flown beef jerky into Space several times, begining in 1996, aboard the STS-79 Atlantis Space Shuttle flight to the Mir Space Station, STS-118 Endevour Space Shuttle flight to International Space Station, and on the Soyuz spacecraft and Progress freighter spacecraft also going to the International Space Station. —Preceding unsigned comment added by 67.118.44.102 (talk • contribs)   01:33, 4 June 2004 (UTC)
thread_title: History

message: From the "Jerky (food)" article, near the bottom:
"Beef Jerky is considered by many leading experts to be the most delicious food in the universe."
I think we're going to need a source, or at least, some relevant statistics to support this. If you can provide them, I shall eagerly consider them.
Otherwise, I vote to edit this delicious little tidbit out.
Thank you.
It's obviously a joke. I'll take it out. --Crazysunshine 08:03, 7 April 2006 (UTC)
thread_title:  source, please. 

message: I'm not precisely sure how to elaborate on my cleanup effort with this article. I've organized everything into more logical sections, cleaned up the wording, fixed links, etc. What else needs to be done? --Crazysunshine 08:03, 7 April 2006 (UTC)
replies: text: Well, the policy here is "go for it!"--if you make mistakes, someone will come along (often in minutes) and help fix them.  If you want to add some instructions or recipes (I was also considering that) I'd look around for some good sources, ideally some from reputable sources (for example, Alton Brown did jerky on an episode of Good Eats, that should be on the Food Network website) and pick out the common points and differences.  Write up the basic process and ingredients, noting the differences where different recipes diverge.  If you can find a recipe that has nutritional information, that would be good, but it might not be that essential--after all, most of the seasonings are calorie free, and all you do to the meat is remove water, so the nutritional content will remain constant, it will just get more concentrated.  scot 18:49, 10 August 2006 (UTC)
thread_title: Cleanup still needed?

message: I moved this link over from the beef page, but I still think it shouldn't be anywhere because it's just a page of beef jerky for sale: http://www.bulkbeefjerky.com/store Dav2008 16:23, 16 June 2006 (UTC)
replies: text: I hit the site, and they had a page full of articles on jerky, so I'm going to point the link to that page.  scot 18:15, 16 June 2006 (UTC)
thread_title: External Links

message: The new section smells of false or exaggerated rumors. There's no actual source for it either, just that "new studies" and other such unsubstantiated claims. I think I'll go ahead and remove it. --Crazysunshine 02:38, 6 July 2006 (UTC)
thread_title: Death from beef jerky?

message: I removed the reference section and the link it contained.  The link went to a page that gave the nutrition content for "chunked and formed" jerky.  Some may call that nasty stuff beef jerky, but it isn't.  Jerky is made from sliced, whole muscle meat.  Let's not confuse the article.  If someone wants to start a new article about "manufactured meat snacks" go ahead, lets keep this article about real jerky. —Preceding unsigned comment added by 63.239.248.88 (talk • contribs)  10:11, 1 August 2006 (UTC)
replies: text: Here in non-anonymous world, references are more important than stupid extlinks. The precious sanctity of the article would probably mean more if there were any actual content in it. Go and expand it. Chris Cunningham 14:19, 1 August 2006 (UTC)
thread_title:  Reference section removed 

message: With regards to this section it implies that brands using actual slices of beef instead of formed grounds or paste are only available through specialty stores and sites.  This appears to me to be no more than an advertisement for the website used as a "reference."  Several brands of beef jerky readily available in convenience stores and supermarkets claim to use solid beef strips in at least one of their varieties.  As an example (because I happen to have a package on me at the moment) Oberto's "Natural Style" beef jerky states that it is made using "solid strips of lean premium beef..."    That seems to share in the claims made with regard to these websites does it not?  I am going to edit accordingly but I wont remove ref #3 just yet in case anyone has any objections.--Oni Ookami AlfadorTalk|
*I agree with your edit. In the US, at least, real jerky is available at most grocery stores, but there are also quite a few brands of the processed stuff. I have edited the next sentence after your edit to more clearly indicate that the other products are not actual beef jerky. More importantly, however, I really don't like the in-line cited source for this section, beefjerky.com. It's a commercial pitch for a product which clearly violates WP:External links. I'll leave it in for now, but we really need to find a legitimate source for this section. --Satori Son 12:36, 21 September 2006 (UTC)
thread_title:  "Availability" section and external commercial link 

message: Why is jerky so expensive?  A tiny 3 oz bag could cost nearly $10 USD. --72.202.150.92 06:02, 30 January 2007 (UTC)
replies: text: Materials cost.  Take for instance Ralph's jerky; 21 grams of protein per 30 gram serving, 1 gram of fat.  Since beef is 7 grams of protein per ounce normally, that means that Ralph's jerky is reduced 3:1 from the original.  That means that to make a 1 pound package, you need 3 lbs. of beef.  And not just any beef, but to keep the fat content at 1 gram per 30g serving in the final product, that means you need 1 gram of fat per 90g to start with, which is between 98% and 99% lean.  Also, you need large cuts with straight grain, which limits the cuts of beef you can use.  The process of drying the beef also requires a significant amount of time, space, and labor, to slice the beef thinly, lay it out on drying racks, and let it dry at low temperatures.  A pound of Ralph's jerky runs about US$21; if you consider that works out to US$7 a pound for raw materials, that's not so outrageous--you'd pay that much for a decent steak cut, and even more for something like a filet.  scot 15:01, 30 January 2007 (UTC)

text: Ralph's is a meat processor in Perkins, OK.  They don't sell online, the only way to get their jerky is direct from their location, or from local stores (the Stillwater, OK, Wal-Mart, for example, generally stocks it).  scot 22:03, 9 March 2007 (UTC)
replies: text: One more thing--looking at the Natural Choice jerky, it's a significantly higher moisture content, with only 10g of protein per 30g serving, half the protein density.  The only places I've found that sell the really low moisture jerky are smaller producers from this area.  Robertson Hams, which has a number of locations along I-35 in south Oklahoma and north Texas, offers a similar product, with 20g of protein per 30g serving, though theirs has a tiny bit of carbohydrate (1g).  Prices are similar, about US$20 a pound.  scot 22:23, 9 March 2007 (UTC)

text: And I ended up with about a pound of jerky after starting with a little over 2 lbs of fresh meat. If I'd already had the filters on hand, the homemade would definitely be cheaper than store bought. DarkAudit (talk) 14:13, 23 May 2008 (UTC)
thread_title:  Retail price of jerky 

message: I have restored the Economist reference that was deleted with the edit summary "Removed Economist referece. [sic] Requires subscription to read."  We do not delete good references simply because the hyperlink becomes inactive; see WP:REF#What to do when a reference link "goes dead". If you would like to double-check the validity of that source, there are these public facilities called "libraries" that store information such as this and let you read it for free. Go check it out.
Perhaps an archived version will be available at some point on the Wayback Machine, which deliberately lags by six months or more. But even if not, a quality published source is still acceptable even if the full article is not available to view online for free. -- Satori Son 01:11, 13 March 2007 (UTC)
thread_title: Deleted reference

message: I have a photo of a bag of jerky.  The photo was taken on International Space Station, with the bag floating in front of the big window, with the black of space, the curve of the Earth, and some space station parts visible.  Its a pretty cool photo.  Can it be used in the article?  Officially, its US government property.  —Preceding unsigned comment added by 72.24.150.63 (talk) 20:28, August 30, 2007 (UTC) 
:Yes, US federal government work is not copyrighted.  Upload it, and under the licensing section, look in the dropdown box for "Work of a US Government agency", which will tag it as public domain.  scot 21:29, 30 August 2007 (UTC)
thread_title: New photo

message: I've read the article over a few times and believe that the "START CLASS" rating of this article is out of date. I have looked over the rating guide and respectively moved the rating of this article up to "C CLASS." If there is a problem feel free to revert my edit. Thank you, CindyAbout/T/P/C/ 10:03, 13 July 2008 (UTC)
thread_title:  Class Upgraded 

message: I understand that the External Links Policy says that "sites that primarily exist to sell products should normally be avoided"...but it does not say "absolutely be avoided".  There are some instances that linking to a site that exists to sell products is warranted.  This is one of those times. 
The link to the Jerky Glossary is absolutely relevant and beneficial to the readers of this entry.  It is a comprehensive list of terms with their definitions that pertains to nothing but jerky.  This content is unique and will be found nowhere else on the web.  There isn't any deceptive practices going on...and no advertising gimmicks are used to trick users to click on a product to purchase.  It is great information on an e-commerce site that unequivocally adds great value to this entry.  —Preceding unsigned comment added by 24.173.30.178 (talk) 14:51, 5 November 2008 (UTC)
replies: text: Actually it seems to be a glossary for the Jerky.com site more than for jerky itself.  Many of the terms in the glossary are irrelevant to a general reader looking for information on jerky (the very first, for instance, is A.F.O. -Air Force Positing Office).  It covers general farming, manufacturing and sales terminology not just jerky.  It also has a particularly US focus which is not ideal for an international encyclopedia.  The terms that are important probably ought to be covered in the article itself - making this a page that fails the first of our links to be avoided points. -- SiobhanHansa 15:04, 5 November 2008 (UTC)
thread_title:  External links 

message: What has jerky got to do with Hong Kong at all? It didn't originate there, and isn't native to there, so I say all references to Hong Kong be removed. SJ2571 (talk) 13:46, 24 September 2010 (UTC)
thread_title:  Hong Kong? 

message: The sourced intro is later contradicted by the body of the article.  The intro clearly states that cooking is involved in the process at least some of the time.  The article then describes in detail one of several ways to make Jerky and keeps refering to the process as "raw" and to "prevent cooking". 67.8.72.12 (talk) 17:14, 14 October 2010 (UTC)
thread_title: Article Contradicts Itself

message: how can the word Jerky come from a quechua word and dont have any background in latinoamerica  —Preceding unsigned comment added by 186.28.100.157 (talk) 03:19, 15 October 2010 (UTC)
thread_title:  ethymology 

message: The article says jerky can be "stored for a long time without refrigeration"
What is a long time? 1 week, 2 weeks, 1 month , 2 months, 1 year, 2 years, indefinite?  —Preceding unsigned comment added by 99.170.151.148 (talk) 05:23, 14 February 2011 (UTC)
thread_title:  long time without refrigeration 

message: The article would be significantly enhanced if it contained some data relating to the caloric content of jerky. If some jerkies have higher caloric content than others, some comparative data would also be useful.
24.5.116.154 (talk) 00:14, 14 April 2011 (UTC)
thread_title:  caloric data 

message: Jim Ross, the WWE Hall of Famer, produces by fan response a highly popular beef jerky, which I would say could be mentioned as an example...  —Preceding unsigned comment added by McDube (talk • contribs) 22:22, 5 May 2011 (UTC)
thread_title:  Just from a fan's view: add JR's Beef jerky 

message: "Jerky" doesn't warrant a disambiguation page, as far as I can see. 
Aside from its link to Jerky (food), its content currently consists of links to Jerky (game), a card game apparently not notable enough for an article thus far, and The Jerky Boys, a prank phone call performance group, which contains the helpful additional word "Boys" to differentiate it from the food (in case someone were to get them mixed up). There's also a link to Jerk (disambiguation).
I propose moving this article, Jerky (food), to Jerky, with hatnotes for everything except the card game. Alternatively, we could dispense with the hatnotes and have one link to a dab page, Jerky (disambiguation), but I think the dab page may be superfluous. Thoughts? Rivertorch (talk) 06:45, 7 July 2011 (UTC)
thread_title:  Proposed move 

message: Hello fellow Wikipedians,
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*Added archive https://web.archive.org/web/20110721070152/http://www.fsis.usda.gov/factsheets/jerky_and_food_safety/index.asp to http://www.fsis.usda.gov/factsheets/jerky_and_food_safety/index.asp
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thread_title:  External links modified 

message: The picture of the beef jerky on the space station reads like an ad. Should this be removed? --Edward Versaii (talk) 01:41, 28 April 2017 (UTC)
replies: text: I say remove it. --Guy Macon (talk) 17:53, 28 April 2017 (UTC)
thread_title:  beefjerky.com looks like an ad 

message: Is Jerky a universal term in English, or is it considered primarily a USA term? I note this because of the plethora of types of dried meat in other cultures. Kortoso  (talk) 21:35, 4 September 2017 (UTC)
thread_title:  "Dried meat"? 

message: It has it's own article, I see no real reason why it should be talked about here. Jtrainor (talk) 11:55, 14 October 2020 (UTC)
thread_title:  Why the mentions of biltong in the lead?