A kickstarter campaign launches specialty jerky online
Three Jerks Jerky is now selling Filet Mignon Jerky in Original, Memphis BBQ, and Chipotle Adobo flavors.
Ever thought that fancy and manly could be coupled together in a bag? Now, it is possible.
Three Jerks Jerky is a new Los Angeles kickstarter campaign that just launched their range of filet mignon beef jerky, according to a press release.
Founders Jordan Barrocas and Daniel Fogelson created this campaign back in 2012 when they decided that beef jerky needed a game changer product. Enter filet mignon beef jerky.
This revolutionary jerky is made with natural ingredients, no MSG and no nitrates/nitrites.
So far, it is available in three flavors, so far: Original, which tastes like traditional salty, sweet and tangy flavors; Memphis BBQ with Tennessee-style sweet and spicy dry rub; and Chipotle Adobo, which has an adobo marinade with smoky, chipotle spices. Each of these retail for $14.99, or there is a 3-pack option with all of the flavors for $39.99.
The jerky is available on their website and in Eataly NYC. Barrocas and Fogelson say they plan to eventually expand to gourmet markets and specialty food stores.
We wonder: what upscale dining food will they turn into a jerky next?
6 Beef Jerky Alternatives That Are Actually Good
We&rsquore not saying we have a beef with regular old jerky. We&rsquore just saying our relationship has gotten a little, well, dry. Plus, nitrates, which are added to many meat jerkies, are getting a worse and worse rap due to correlations with colorectal cancer and now manic episodes for people with bipolar disorder.
Sure, you can buy nitrate-free jerky, but you could also try something completely new: alt jerky.
As the ever-shifting diet pendulum has swung from paleo to vegan, the jerky market has followed. (Check out this fun Google Trends graph mapping the two eating styles over the past five years.) Of course, you can still find &ldquoprimal style&rdquo dried-meat strips and bars, but jerkies made from mushrooms, bugs, seaweed, and even coconut are also in the mix.
Are these even really jerky? We say yes.
The term jerky comes from the Quechua word ch&rsquoarki, which originally referred to dried meat&mdashmost likely alpaca. The livestock industry may take issue with us expanding the definition to include other dehydrated options the way it reacted to nut milks branding themselves as milk. But these products are shelf-stable, savory, nutritious, and give us something to chew methodically as we march down the trail. That ticks all the jerky boxes in our field guide.
We tried the new options and picked the best for every jerky enthusiast, from the veggie curious to the hardcore vegan. Here are our favorites.
Best Beef Jerky Subscriptions
- Best Overall:Jerky.com
- Best Craft Jerky:JerkyGent
- Best Premium:Three Jerks
- Best Attitude:Stick In A Box
- Best Beyond Beef:Jerky Dynasty
- Best Variety:People's Choice Beef Jerky
Best Overall : Jerky.com
Why We Chose It: With Jerky.com the options are plentiful, and you're totally in control of your jerky supply.
Lots of flexibility and variety
Standard shipping takes up to eight days to arrive
Many jerky subscriptions lure you in with slick branding, savvy marketing, promises of expert curation, and free shipping. But they don't tell you exactly how much jerky you'll be getting or what the flavors will be. And if you don't like something, you may not be able to return it, even if you never opened the product.
Jerky.com eliminates this risk of disappointment. For one thing, the company has been in the jerky game since 2008. It's no fly-by-night startup riding the subscription box trend. Next, you curate your own box from over 100 different jerky options, so you know what you'll be getting and how much. Last, you can return any unopened product (not that you would, since you know what you're getting) within 30 days and get a refund, no questions asked.
You can order from one to 12 bags per month on a fixed or ongoing basis. Flavor choices are virtually unlimited, ranging from Original to Raspberry Jalapeno to Chipotle Bourbon—plus there's biltong, a type of cured meat similar to jerky. Prices start at around $8 for one bag per month and top out near $100 for 12 bags. No matter how many bags you sign up for, shipping is a flat charge of about $5.
Best Craft Jerky : JerkyGent
Why We Chose It: JerkyGent is a slickly curated craft jerky box backed up by loads of positive customer reviews.
No discounts for prepayment
You know the old story. Once upon a time, two enthusiastic entrepreneurs got tired of mass-market gas station jerky and set out to change the world. Well, it turns out they did, and you can read about it in scores of five-star reviews like this one: "This is probably the best subscription I've ever had. I mean, you get the best quality jerky from around the world shipped right to you every month." Isn't it awesome when promises are fulfilled?
JerkyGent specializes in small-batch craft jerky made with sophisticated flavors and natural ingredients. Your monthly box may hold jerky from brands like Uncle Andy's, Righteous Felon, Craft Beer Jerky, and Charqui, with flavors from BBQ Peach to Bloody Mary to Spicy Coffee. But Jerky Gent also knows that some people want traditional flavors, so the company allows you to choose your flavor profile and heat level.
JerkyGent has three subscriptions: The Mini gets you at least 1/4 pound of jerky for about $20. The Classic is at least 1/2 pound for around $32. And the XL ships at least 1 pound for roughly $56. All subscriptions are ongoing, with no long-term commitment. You can adjust your flavor preference, skip a month, or cancel any time.
Best Premium : Three Jerks
Why We Chose It: Three Jerks makes filet mignon jerky for people who want the most premium product.
Total control over your subscription
You may have seen Jordan Barrocas and Daniel Fogelson pick up their third "jerk" on Shark Tank when they got a deal from Daymond John. John, the CEO of FUBU, loved the genius of taking a commoner's snack and elevating it to the level of the aristocracy. It's a brilliant branding move. The idea of filet mignon jerky grabs the attention. What jerky fanatic wouldn't want to try it?
Three Jerks makes six flavors of filet mignon jerky: Original, Chipotle Adodo, Maple Bourbon Churro, Memphis BBQ, Hamburger, and Teriyaki. The company also produces grass-fed beef jerky in Original, Memphis BBQ, and Teriyaki flavors. You can subscribe to all of these jerkies, in any combination, via auto-delivery, which you can set up to ship as often as weekly to as infrequently as every six months.
All filet mignon jerkies sell for around $10 per 2-ounce bag—grass-fed jerkies costs around $8 per 2 1/4 ounces. As a subscriber, you'll receive 10 percent off your total order, regardless of delivery frequency, and you can edit your order and delivery schedule at any time. You pay around $10 for shipping unless your order is over $60, at which point shipping is free.
Best Attitude : Stick In A Box
Why We Chose It: Eat jerky, support youth, and have fun: that's what Stick In A Box is all about.
You don't know what you'll get
Stick In A Box is the jerky subscription straight out of Spencer's gag gifts. The vibe is irreverent, obnoxious, crass, and yet endearing. If you love jerky, but you don't take it too seriously, or if you want to get your 12-year-old nephew a sweet-and-salty birthday gift, Stick In A Box might be the way to go.
Stick In A Box is run by Samson Drake, a 13-year-old (as of January 2021) whose dad bought the business from founder Dana Severson in 2019. Subscribing will get you a monthly box of jerky, a few chuckles, and the knowledge that you're helping a young man learn about running a business.
What's actually in the box? Drake writes, "We're meat servants, not meat clairvoyants. We have no idea what's to come, but that's what makes it exciting."
There are three subscription levels: The Lite Knight gets you two bags of jerky and a beef stick for around $15. The Gladiator box holds at least four bags and two sticks for about $35. And The Office Jerk contains between 15 and 21 products for roughly $70. Shipping is included.
Best Beyond Beef : Jerky Dynasty
Why We Chose It: Jerky Dynasty takes you deeper into the jerky world than any other subscription service.
There's no doubt that beef is the king of jerky. If you hear the word "jerky," you'll most likely think about beef jerky by default. But why? Jerky can be, and is, made from all kinds of meat. Thousands of years ago, before refrigeration, every kind of meat imaginable must have been dried by people needing to preserve the rewards of the hunt.
If you're ready to go beyond beef and explore the whole wide world of preserved animal flesh, Jerky Dynasty's Dynasty Club is the subscription for you. You'll still get plenty of beef, but you'll also get to sample jerkies made from elk, buffalo, lamb, ostrich, reindeer, wild boar, snake, camel, alligator, and more.
The company's Dynasty Club box is available in three sizes: With the Lite box, you'll get 8 to 12 ounces of jerky for around $30. The standard Dynasty Club box delivers 16 to 24 ounces for roughly $50. Finally, the Fitness box gets you between 24 and 32 ounces—mostly paleo and keto jerky—for around $70. All three subscriptions are recurring and include free shipping. You can adjust your subscription or cancel at any time.
Best Variety : People's Choice Beef Jerky
People's Choice Beef Jerky
Why We Chose It: People's Choice Beef Jerky simply offers an exceptional mix of products.
Standard shipping can take up to 10 days to arrive
Based in Los Angeles since 1929, People's Choice is a family business going back four generations. This family knows their jerky because they've been making it by hand for nearly 100 years. Plus, the jerky is very reasonably priced.
People's Choice has created a very thoughtful variety of beef jerkies. The company doesn't just add different flavors and seasonings to the same beef to make its distinctive products. Instead, it utilizes various techniques and processes, in addition to diverse flavors, to produce discrete styles such as Old Fashioned (drier, thick-cut, sugar-free), Classic (thin cut, smoky, sweet), Carne Seca (a unique style from Northern Mexico and the Southwest U.S.), and even Machaca jerky chew.
People's Choice also offers multiple themed boxes: Sweet Jerky, Mild Jerky, Spicy Jerky, Keto Jerky, and the one-of-everything Jerky Sampler, as well as a similar range of smaller gift boxes called Jerky Grams.
You can subscribe to anything, and everything offered on the site, whether it's a single 2.5-ounce bag ($6) or the one-of-everything Sampler box ($72). When you subscribe, you also get 5 percent off the cost of your entire order. Shipping is $5 for all orders up to $85 shipping is free for orders over that amount.
Put These Under-the-Radar Beef Jerky Brands on Heavy Rotation, ASAP
Salty, satisfying, full of protein and (almost) mess-free, beef jerky is the perfect car ride companion, the most trusted camping buddy, and the easiest afternoon grazing problem-solver. While Krave, Duke&aposs, and other popular brands have made it big in recent years, the beef jerky market remains dynamic and incredibly delicious. If you&aposre on the lookout for exciting flavors, cool packaging, and new names to fall in love with, the following brands have you covered.
For the most playful packaging and surprising flavors, look no further than Righteous Felon, Brendan Cawley’s Philadelphia-based ‘cartel’ that isn’t afraid to experiment with truffles, crab spice, and black garlic. In addition to robust, chewy jerky, Righteous Felon offers biltong (a thinner-sliced, higher-protein air-dried meat), South African-style jerky, and meat sticks. The hilarious names—Truffle-o Bill, Maryland Monroe and Fowl Capone, to name a few—are accompanied by frame-worthy illustrations.
Three Jerks Jerky: Friends turn filet mignon into your favorite snack
Almost two years ago, at an apartment in Newport Beach, best friends Daniel Fogelson and Jordan Barrocas sat on a couch eating jerky. Unimpressed, they resolved to do something about it. But instead of shopping for a different brand, they decided to make their own jerky.
The next day, Barrocas, while at work as a shoe producer, looked up how to make strips of dehydrated meat. He happened to have a dehydrator -- an old gift from his mother -- and the two friends bought some rib eye, New York strip and beef tenderloin at Costco.
They soon were buying 30 to 40 pounds of beef at a time and making batch after batch of jerky in the apartment. Two additional dehydrators were purchased and the friends started a mini beef jerky factory.
Fast forward to present day, and Fogelson, 27, and Barrocas, 28, have quit their jobs and started making jerky full-time with Three Jerks Jerky, a brand of jerky sold in 41 stores nationwide, including the DTLA cheese stand at Grand Central Market.
On a recent morning, Fogelson was wearing a white coat and hair net over his Kings baseball cap inside the Settlers Jerky Inc. facility in Walnut. Fogelson and Barrocas have partnered with the jerky company and moved the operation out of Barrocas’ apartment. The aroma of meat and spices wafts in and around the small concrete building where 20 to 25 brands of jerky are made and packaged.
“We just wanted to make it for fun for friends and family,” said Barrocas, who is currently traveling in Italy.
They created a campaign on the crowd-funding website Kickstarter. They set a goal of $20,000, but at the end of the 30-day campaign had raised $45,663 with 641 backers.
They attracted attention with their “Midas touch” jerky made with the original flavor dusted in 23-karat gold, and received celebrity endorsements from Adam Richman, Robert Irvine and local athletes.
Inside the Walnut factory, the overwhelming smell of thousands of pounds of raw and baking meat immediately slams into your nostrils.
“Now you get the real jerky smell,” joked Fogelson as he led the way into a refrigerated room where the Three Jerks Jerky beef tenderloins are stored. He picked up two large tenderloins and held them up to the light.
“See? These are real tenderloins in here,” Fogelson said.
All of Three Jerks Jerky starts with partially frozen beef tenderloin. The loins are taken to the facility’s “raw room” and are hand-sliced. They are then placed in a vacuum tumbler machine with a few gallons of marinade. After 10 minutes in the tumbler, the marinade is fully absorbed into the meat.
The marinated meat is taken out of the tumbler and set to rest on racks of perforated trays where it marinates for 24 to 36 hours before being placed in a large, 200-degree, cross-flow oven. The meat dehydrates in the oven for two to three hours, and 1,000 pounds of raw meat transforms into 400 to 700 pounds of thin, dry strips.
Three Jerks Jerky produces three flavors, including original, which contains soy sauce, Worcestershire sauce, garlic powder and a variety of other spices Chipotle Adobo, which Fogelson says was created after mixing some chipotle barbecue sauce and adobo marinade in Barrocas’ apartment and Memphis BBQ created from Fogelson’s own barbecue rub recipe he’s been using for years. The “Midas Touch” was a one-time promotion with no current plans to make more, unless, Fogelson says, it’s the right situation or customer.
The result is softer and moister than traditional jerky with thin veins of fat running through the seasoned meat.
“It took almost a year to duplicate the process of what we did at home,” Fogelson said. “We wanted to make sure it tasted like the homemade jerky we made in small batches.”
The two former Emory College roommates have a busy summer ahead of them when Barrocas gets back to the states, with plans to bring their jerky to the Smorgasburg festival in Brooklyn. Production varies but Fogelson anticipates they produce around 1,500 bags every three weeks, and the volume continues to increase. Each 2.5-ounce bag is sold for around $15.
“We started this because we were together all the time, eating together” said Fogelson, holding his phone up so that Barrocas could hear him.
“To us the business isn’t just about making money though,” interrupted Barrocas. “And we’re not yet. Maybe someday we will. But it’s just a pleasure to pursue a passion and do it together as best friends.”
And if you’re wondering who the third jerk is, the two friends say it’s the jerky.
Grass Fed Beef Filet Mignon Steak (1 lb)
Our Grass Fed Beef Filet Mignon Steak is one of the most popular cuts of beef steak – it’s known for a tender texture and buttery flavor. Grass-fed Filet Mignon steaks are a leaner cut that comes from the Short Loin part of the animal it’s also referred to as a Beef Tenderloin or Chateaubriand. Order a delicious Grass Fed Filet Mignon steak, delivered direct from family beef producer. Each Filet Mignon steak is approx. 8 oz (1/2 pound). Available in 1 lb increments. 100% Satisfaction Guarantee.
Popular Grass Fed Filet Mignon Steak Dishes:
- Filet Mignon with Béarnaise sauce
- Surf and Turf (Filet with Crab, Lobster or Scallops)
- Beef Wellington
- Steak Diane
- Steak Oscar
Naturally Raised Beef
Our beef is raised free range & minimally processed: 100% natural and grass finished. No GMOs, additives, added hormones or antibiotics. Our family raises premium Angus and Hereford beef animals in central Kansas (Flint Hills region) and eastern Colorado. Learn more about Our Story or you can check out our Blog. From our pasture to your dinner table.
Delivery & Shipping Information
Free Kansas City Delivery (orders $99 & up). Includes most of Kansas City metro area (Kansas and Missouri). Or, $8.95 delivery charge for orders under $99.
$26.95 Shipping (up to 12 lbs): Kansas, Missouri, Colorado, Iowa, Nebraska, Oklahoma, South Dakota, North Dakota, Minnesota, Wisconsin, Illinois, Ohio, Kentucky, Tennessee, Mississippi, Alabama
+ $10: New Mexico, Texas, Louisiana, Michigan, Delaware, Maryland, West Virginia, North Carolina, South Carolina, Georgia, Pennsylvania
**Due to Covid-19 related issues, shipping may not be available to all areas. Contact Us to inquire out the current shipping availability**
What Grill Works Better for Filet Mignon: Gas or Charcoal?
The answer to this really depends on your flavor preference, since either type of grill can do the job. A charcoal grill is best for that smoky, southern BBQ flavor that some people prefer. But, if you’re looking for a flavor that more closely resembles the smokiness of bacon, a gas grill could be your best bet.
As a side note, bacon does do wonders for filet mignon to enhance its flavor. So, it’s possible that gas grills have a slight advantage when it comes to filet mignon grilling. However, don’t feel that you need to purchase a new grill just to cook your filets they’ll do just fine with whatever grill you have if you know how to control temperature and monitor cook times .
Can I make a change to my order after it have been placed?
There is a very short window to make a change after an order is placed. Once the order begins processing at our shipping center, we cannot make any changes.
As soon as you notice any issue with your order you should notify us immediately. Please contact us and include "Change Order" in the title to ensure your request is expedited. We will do our absolute best to accommodate this request, however can not make any guarantees unfortunately.
I just placed an order and want to add items to it. Can I do that?
Unfortunately we cannot add anything to an existing order. Please place a new order for any new items.
Can I return jerky I ordered?
We offer returns/refunds for product that has arrived damaged.
Should this unfortunate incident occur, please contact us and we’ll make sure to get everything fixed!
I’m trying to checkout but keep receiving an error message.
If you are receiving an error message, there may be a problem with your credit card information, billing or shipping address. The billing address should match exactly what your bank has on file. It is most likely an issue with your billing zip/postal code. Please review all information closely and look for any typos.
I keep entering correct information but my order won't go through.
If you’re still receiving an error message after reviewing your credit card information, billing and shipping address, make sure you’re using the latest version of your web browser. If you continue to receive error messages, please contact us and we’ll help you out!
How long will it take cancel and order and receive a refund?
We will process a cancellation request immediately. Sometimes refunds can take 48 hrs. to process depending on the credit card company. If you do not see a refund reflected on your card after 48 hrs please contact us. We’ll work to get everything sorted out!
How to Grill Filet Mignon
Filet Mignon…even the name sounds intimidating. Most captains of the grill panic at the shear mention of this great piece of meat. Nightmares of burning, drying and otherwise screwing up this fine cut of beef can make even the most seasoned grill chef break out in hives! Why the stress? Because this is an expensive cut of meat. The filet is cut from the tenderloin and the average cow only contains 4 – 6 pounds of it, hence the cost. Not to fear though, we will show you how easy it can be with step by step directions. The key is to keep it simple and let the tenderness and flavor of this awesome cut of beef shine through.
Less IS More…
When grilling filet mignon (and almost any other grilled steak for that matter), less is definitely more. Less seasoning, less grilling time, less flipping, less poking and prodding…you get the point. So there is no need to panic, filet mignon is such a prime cut of meat that it is very easy to grill a masterpiece, especially if you purchase high quality and all-natural filets. Before you even touch that steak, let’s look at what you should never, ever do to that poor juicy steak.
- NEVER puncture your steak! We will talk about how to tell if it is done later.
- NEVER close the lid! My Dad used to say “if you are looking, you are not cooking”. Sorry Dad, that’s not true for steak…
- NEVER cook it too long. The best way to upset your steak is to cook it too long. There is nothing worst than a $15 piece of beef jerky. Remember, you can always throw it back on for a few more minutes.
Grilling Filet Mignon, Step by Step…
Let’s break this thing down so you can see how easy this is going to be.
How Long Should You Dehydrate Jerky?
How long to dehydrate beef jerky? Is this the same as long to dehydrate deer jerky? This is a question you have probably asked yourself. Now, while the ideal time is 4 hours for beef and deer it will depend. If your slices of meat are thick it may require more time.
As I have already mentioned check on your meat throughout the dehydration process. This will help you know when it’s time to turn off the dehydrator. Also, it will depend on the kind of meat you are using.
When making beef jerky you can opt for either ground meat or sliced meats done by deer meat grinder. For ground meat, the time is between 4 and 15 hours. For sliced meats, the time is between 5 and 10 hours.
How Long To Dehydrate Beef Jerky at 155°
Well, to dehydrate beef jerky at 155°F you first pre-heat your oven for 10 minutes at 275°F. Then Dry the beef meat for 4 hours at 145° – 155°F. Then remove the jerky from the dehydrator. From our personal experience and research when you remove the strips it will be enough hot and not ready to package so let it cool down to room temperature and then do your packaging.
16 Best Beef Jerky Brands - The Guide to Dried Meat Snacks
Beef jerky is PACKED with protein. One ounce of beef jerky (about 28 grams) generally provides about 14 grams of protein. Consider the average "high-protein bar" weighs about 80 g and only provides 20 g of protein. Beef jerky provides DOUBLE that protein-to-weight ratio. In short, beef jerky is one of the densest sources of protein.
Backpackers are all about lightweight nutrition which makes this snack a staple of the trail diet. Depending on what your nutritional needs are, beef jerky can be a great low fat and low carbohydrate snack as well.
History of Man Meeting Dried Meat.
It is believed that the consumption of dried meat dates as far back as the Neanderthals - notably eating "woolly mammoth jerky". Curing meat as a means of preservation was utilized in a variety of different methods in early civilizations. Some used salt or sugar to withdraw water moisture out of meat through the process of osmosis. Others smoked or dehydrated their meat.
Animal sources, preparation and flavorings evolved over centuries into countless varieties all over the world - Pemmican in North America, Kilishi in Nigeria, Ch'arki in South America, Biltong in South Africa and Bakkwa in China to name a few.
How Beef Jerky is Made.
The fundamentals are pretty simple. Slice up some meat, marinade it and then dry it out. Note drying is not necessarily cooking. The main goal is only to eliminate moisture. The real delicacy and art of the process comes with the cut of meat, the preparation, the marinade, the spices, etc.
Know Your Jerky.
1. Tough or Soft: Some jerky is tough and chewy designed for a slow flavor absorbing experience. Others are soft to go down easy. Generally soft jerky has been tenderized or ground down and reformed.
2. Dry or Moist: You can go heavily spiced and crumbly or sticky to the touch and soaked in sweet syrups.
3. Type of Meat: Beef is our American favorite. Deer (venison), chicken, pork, turkey, buffalo (bison) and duck are all popular as well. Everything from kangaroo to alligator are available though.
4. Structure: Jerky strips, long and skinny sticks, rectangular bars and small bites are on the list. Take your pick.
Known for being chunky and chewy, Duke's beef jerky comes in thick strips of Angus beef. Founded by Justin "Duke" Havlick and his homemade recipes. See Duke's.
Epic started off with dried meat bars, often with dried fruit blended in (like Bison Bacon Cranberry). They have branched out into all sorts of animal products - from pork rinds to venison strips. See Epic.
Whipped up by an executive chef, Chef's Cut prioritizes flavor and spice above all else. The Sriracha is a personal favorite. Better for those who like it dry. See Chef's Cut.
Minimally processed and great tasting dried meat bars. Tanka also frequently partners and fund raises with Native American organizations. See Tanka.
Plain and simple beef jerky with three classic flavors - Teriyaki, Peppered and Original. Complete with an additional organic line. See Pemmican.
Well crafted, artisanal jerky. Love the wide variety of flavors. They've got everything from Mango Jalapeno bars to Chili Lime beef jerky. MSG and nitrite free. and marinated for 48 hours. See Krave.
All locally sourced, pure Southern California cattle. Dry, well seasoned, thick strips of beef. See True Jerky.
Thinly sliced and blackened. Great to let sit on your tongue and soak up the flavor. Tougher than most. See Mingua.
A large rival to Jack Links and found at virtually every gas station. Probably not the best in my opinion, particularly their smoked sausage sticks. Very popular though and stepping into some interesting Trail Mixes. See Oberto.
Aimed at the outdoor and hiker crowd, Field Trip makes minimally processed beef, turkey and pork jerky and sticks. No preservatives, MSG or Nitrites either. See Field Trip.
The commercial standard. Honestly, not a huge fan. Too chewy and somewhat bland. Make no mistake though. Jack Links is extremely popular. See Jack Link's.
I'm not sure why this brand has not taken off to the massive level that Oberto and Jack Links has. Dry and super tasty. Try the Ghost Pepper Buffalo if you dare. See Savage Jerky.
Three products - beef jerky, turkey jerky and 'frontier bars'. A little moister than some other jerky on the list. See Country Archer.
THE NEW PRIMAL
The best jerky on the market in my opinion. Affordable, chew-able and simple seasonings. Ingredients: Grass fed beef, pineapple juice, coconut aminos, honey, lemon juice, apple cider vinegar, paprika, ginger and black pepper. See Sticks or Jerky.
One of the tastiest jerky profiles - well seasoned, high quality filet mignon cuts, dry and easy to chew. Comes at a high price though. See Three Jerks.
The organic brand of jerky bars. Three flavors with savory ingredients - beef/ bacon/ cranberry, turkey/ sweet potato/ pumpkin seed and beef/ carrot/ apple. Free shipping is nice too. See Bricks.
By Chris Cage
Chris launched Greenbelly Meals in 2014 after thru-hiking the Appalachian Trail for 6 months. Since then, Greenbelly has been written up by everyone from Backpacker Magazine to Fast Company. He wrote How to Hike the Appalachian Trail and currently works from his laptop all over the globe. Instagram: @chrisrcage.
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