Jerky

Jerky is made by marinating meat (often in soy sauce or Worcestershire) and then slowly drying it — a process that concentrates all its compounds, including histamine.

• Slow drying allows bacterial activity — the main concern is histamine produced by bacteria during the slow drying phase while moisture is still present; once dry, reduced moisture inhibits further bacterial growth, but any pre-existing histamine becomes more concentrated per gram

• Marinades add more — soy sauce is widely listed as problematic for histamine-sensitive individuals, and vinegar-based marinades also appear consistently on sensitivity lists, layering additional concern before the drying even begins

Homemade jerky with a plain salt rub and fresh meat may sit a bit lower than commercial versions.