• Biltong, a feature of South African cuisine developed by Afrikaners to survive the Great Trek
• Bindenfleisch, air-dried meat of Switzerland
• Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy
• Carne-de-sol
• Charqui/Jerky, originally an Incan food made from Llama meat, now usually made from beef.
• Chipped beef, partially dried beef sold in small, thin, flexible leaves compressed together in jars or flat in plastic packets
• Kuivaliha, air-dried salted meat (often Reindeer meat) of North-Finland
• Pastırma, air dried salted and often spiced meat of Turkey
• Rougan 肉乾 (t) / 肉干 (s) (Mandarin Pinyin: ròugān; Cantonese Yale: yuhk gōn; Min Nan: romanisation here; literally means meat dried) (Known in English as pork jerky in Hong Kong, Macau and Taiwan, bakkwa in Singapore), a popular snack originated from southern China, commonly made from pork, but also with beef, chicken and other meats, popular in Guangdong, Hong Kong, Macau and Taiwan

See also

• Pemmican