jerky

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• Received-Pronunciation: /ˈd͡ʒɜːki/
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• Southern-England: Recorded audio is listed in the source snapshot.
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• General-American: /ˈd͡ʒɝki/
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• rhymes with -ɜː(ɹ)ki
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• CMU ARPABET: JH ER1 K IY0 Digits mark lexical stress: 1 primary, 2 secondary, 0 unstressed.
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Etymology tree English jerk Proto-Indo-European *-kos Proto-Germanic *-gaz Proto-West Germanic *-g Old English -iġ Middle English -y English -y English jerky From jerk + -y.

Borrowed from Spanish charqui, from Quechua charki.

56 source translations are retained for this English entry.

• Bulgarian: рязък (rjazǎk) — characterized by physical jerking
• Bulgarian: внезапен (vnezapen) — characterized by physical jerking
• Czech: trhavý — characterized by physical jerking
• French: saccadée — characterized by physical jerking
• French: saccadé — characterized by physical jerking
• Georgian: ჯაყჯაყა (ǯaq̇ǯaq̇a) — characterized by physical jerking
• Georgian: დანჯღრეული (danǯɣreuli) — characterized by physical jerking
• German: zuckend — characterized by physical jerking
• Italian: accidentato — characterized by physical jerking
• Russian: тря́ский (trjáskij) — characterized by physical jerking
• Russian: отры́вистый (otrývistyj) — characterized by physical jerking
• Afrikaans: biltong — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Arabic: قَدِيد (qadīd) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Arapaho: ho'ouw — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Azerbaijani: qaxac — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Bulgarian: пастърма (pastǎrma) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Southern Carrier: ’ut̲s̲ungi — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Chinese Cantonese: 肉乾 /肉干 (juk6 gon1) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Chinese Mandarin: 肉乾 /肉干 (ròugān) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Comanche: inapʉ — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Crow: baaliishé — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Finnish: kuivaliha — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• French: charqui — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• French: jerky — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Galician: chacina — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Georgian: ჯერკი (ǯerḳi) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• German: Trockenfleisch — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• German: Dörrfleisch — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Ancient Greek: τάριχος (tárikhos) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Hunsrik: Scharke — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Japanese: ジャーキー (jākī) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Kansa: tá dats'èga — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Khmer: សាច់ងៀត (sacngiət) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Korean: 저키 (jeoki) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Korean: 육포 (yukpo) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Lao: ຊີ້ນສະຫວັນ (sīn sa huan) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Latin: salsāmen — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Mohawk: ka’wahrathá:ton — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Navajo: ałkʼíniilgizh — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Ojibwe: gaaski-wiiyaas — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Omaha-Ponca: ta — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Portuguese: charque — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Russian: вя́леное мя́со (vjálenoje mjáso) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Russian: дже́рки (džérki) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Seneca: ga’wà:tá’döh — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Spanish: charqui — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Spanish: cábano — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Spanish: charque — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Spanish: cecina — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Spanish: chacina — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Spanish: tasajo — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Tagalog: lukba — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Turkish: pastırma — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Turkish: kuru et — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Unami: pxàshikàn — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun
• Yiddish: דאַרפֿלייש (darfleysh) — Lean meat cured and preserved by cutting into thin strips and air-drying in the sun