Jerky

//ˈd͡ʒɝki//

Translations of "jerky" (37 languages)

Language	Translation	Romanization
Afrikaans	biltong(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	—
Ancient Greek	τάριχος(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	tárikhos
Arabic	قَدِيد(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	qadīd
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	внезапен(characterized by physical jerking), рязък(characterized by physical jerking), пастърма(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	vnezapen, rjazǎk, pastǎrma
Chinese Cantonese	肉乾 /肉干(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	juk⁶ gon¹
Chinese Mandarin	肉乾 /肉干(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	ròugān
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)	—
Czech	trhavý(characterized by physical jerking)	—
Finnish	kuivaliha(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	—
French	saccadé(characterized by physical jerking), saccadée(characterized by physical jerking), charqui(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun), 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	დანჯღრეული(characterized by physical jerking), ჯაყჯაყა(characterized by physical jerking), ჯერკი(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	danǯɣreuli, ǯaq̇ǯaq̇a, ǯerḳi
German	zuckend(characterized by physical jerking), Trockenfleisch(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)	—
Italian	accidentato(characterized by physical jerking)	—
Japanese	ジャーキー(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	jākī
Kansa	tá dats'èga(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	—
Khmer	សាច់ងៀត(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	sacngiət
Korean	육포(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun), 저키(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	yukpo, jeoki
Lao	ຊີ້ນສະຫວັນ(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	sīn sa huan
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	отры́вистый(characterized by physical jerking), тря́ский(characterized by physical jerking), вя́леное мя́со(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun), дже́рки(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	otrývistyj, trjáskij, vjálenoje mjáso, džérki
Seneca	ga’wà:tá’döh(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)	—
Spanish	cecina(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun), chacina(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun), charque(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun), charqui(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun), cábano(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun), 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	kuru et(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun), pastırma(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(Lean meat cured and preserved by cutting into thin strips and air-drying in the sun)	darfleysh