Originally Posted by
Steph3n
BTW in olden days they did not 'chemically induce' it either, they used this natural phenomenon called 'salt' a lot of it! it worked well to keep meat for long periods, and to draw out moisture at the same time
Salt is *one* of the historical ways to preserve jerky...
Others, usually combined with salt, were saltpetre, smoking, drying to a very low moisture content (like shoe leather), spicing with peppers and chilies, and storing in rendered fat (pemmican).