Jerky Reviews
We here at Jerky Ingredients are proud of this accomplishment, where only one other person in the world can make this claim. To date, we have received over 400 jerky bags submitted for review from jerky makers across 7 different countries.
We have always viewed jerky submissions as a win-win situation. Jerky makers get free publicity apart from the wholesale cost of the jerky itself and shipping charges. For us, we are given the privilege Read More
In March 2014, my family picked up our female Whippet puppy near London, Ontario, Canada, which we named Lexi. Never wasting an opportunity to explore new jerky brands, I found jerky at Bob’s Ultimate Meats at a flea market in London. Ever since then, Lexi has now sampled hundreds of jerky flavors, making our Whippet Lexi the current world leader in all dog breeds. Lexi is the official mascot of Jerky Ingredients.
Many of the early taste reviews between Read More
As of late November 2017, we have a new guest jerky reviewer with Stéphane “Clerc Kent” Leclerc. Since January 2014, I have been writing all of the taste reviews. In June 2014, my cousin Paul “The Rekking Ball” Rekker joined me in doing the taste reviews. For each taste review, Paul would send me his taste review. Using both of our combined opinions, I, Mark “Jerky Us” Read More
Four years later, and we are still at it pumping out jerky reviews. We purchased the domain name www.jerkyingredients.com way back in 2011. After years of procrastination, I finally got this jerky review web site up and running in January 2014. Foolishly, I borrowed the jerkyingredients.com domain name to track our various NFL football pools before starting this jerky review web site, which still confuses Google Analytics to this day.
This jerky review web site has been a constant Read More
After almost four years, $4,000 of jerky has been reviewed. That would work out to around $1,000 of jerky reviewed per year. In total, it took 575 bags of jerky to reach $4,000. That would work out to an average price of $6.95 per jerky bag.
For example, if a jerky maker sent us two 3oz bags of the same flavor, it would only count as Read More
As a first here at Jerky Ingredients, our web site was hacked on Tuesday, October 17, 2017. On Thursday evening, everything was restored back to normal. Perhaps we will consider this as a compliment that our web site was important enough to be hacked in the first place. As far as web site hacks go, this could have been worse. If anything, it was a good learning experience. Back to concentrating on jerky reviews.
Our Starting a Jerky Business page is the most visited web page on this jerky review web site. As of October 2017, this Starting a Jerky Business web page has over 10,000 pageviews since 2014 according to Google Analytics. The two most common inquiries that we get here at Jerky Ingredients are about jerky submissions, and for advice on how to start a jerky company.
98% of the activity that we track on social media Read More
While it took nearly four years to accomplish, 100 pounds of jerky has now been reviewed to date at this jerky review web site. In our case, that would work out to be 564 bags of jerky to reach 100 pounds of jerky weight reviewed. Good thing that about 2/3 of the jerky was submitted for review, where that’s about $3925 of jerky reviewed in total.
Below are some various statistics on what it took to review 100 pounds of jerky. Once again, a huge Read More
Effective August 12/2017, external jerky web site links have been removed for non-submitted jerky makers in over 150 jerky reviews. After nearly four years of hard work and dedication, it is time for a change in regards to free publicity. That is not fair to the jerky makers reviewed to date, who kindly submitted their jerky for review, or pay a monthly fee.
Non-submitted jerky makers can re-enable Read More
Note: For a more recent jerky price range update, open up our August 2018 Jerky Price Range Update post.
This web site is long overdue to update its cheap, average, and expensive jerky price ranges. The last price range update was done way back in July 2014. An unfortunate fact of life is inflation, with the rising costs of meat, ingredients, and Read More