Jerky Reviews
While it took two years to fully implement, high sugar and salt levels now officially cost an ingredient rating point. All 300 jerky reviews have been revisited since August 2015, twice actually, and the ingredient rating was changed if necessary.
However, if a jerky flavor has both high sugar and salt levels, it will not necessarily cost two Read More
This news announcement is long overdue, where we have started all of the most recent jerky makers that submitted their jerky for review. In this round of submissions, I approached four jerky makers that are likely in the bottom half of the top 10 for jerky sales in North America. All four jerky makers agreed, but then out of nowhere, last minute Divine Bovine changed their mind.
When I inquired as to why, the answer was using their words: “Divine Bovine has just signed a contract with a major food brokerage firm; therefore, we need to exercise greater control on how Read More
There is now a UPS mailbox available in Lewiston, New York, which is close to Buffalo. Only about 50% of jerky makers are legally allowed to send their jerky over the USA/Canada border.
For jerky makers interested in submitting their jerky for review, we can provide the UPS mailbox details. To date, 24 jerky makers have come forward with jerky submissions.
The inaugural 2015 Jerky Up magazine is available for sale now at only $4.99. You can purchase it from the Jerky Up Magazine page.
A magazine dedicated to just jerky is believed to be a first of its kind. This is the type of magazine that may well become a collector’s item one day. This premier issue is 20 pages, where the 2016 Jerky Up Magazine should easily be 40 pages or more.
By pure coincidence, Jerky Up and Jerky Ingredients Read More
Written by Matt Tolnick, Lawless Jerky CEO and Founder.
For decades, beef jerky was a niche snack that had a small but dedicated cult following. Regardless of the brand, the flavors of mass-marketed jerky were unimaginative and limited. With an artisanal food movement sweeping America (in conjunction with the entrenched craft beer movement), beef jerky has been reimagined.
No longer is beef jerky dry, tough, and reserved for road tripping or camping. Jerky is increasingly appealing Read More
It has been a while since we gave an update on new jerky submissions. In part that was because we took a break from accepting jerky submissions so that we could catch up in 2013 jerky purchases that were nearing their expiry dates, and to make amends for some previous non-live taste reviews. This latest round of jerky submissions includes a number of interesting jerky makers. One has been reviewed already, some are a work in progress, and the rest have yet to be started. To date, 17 jerky makers have come forward with jerky submissions, not including a number of others that have expressed interest but have not come to Read More
It is always newsworthy when new jerky makers agree to submit their jerky for review here on JerkyIngredients.com. In this latest round, four more jerky makers came forward with their jerky samples. That brings the total to 9 jerky makers who have submitted their jerky for review. In total 14 jerky makers have agreed to submit jerky, but the current 9 jerky maker submissions will keep us plenty busy for a while. Starting in October 2014, there will be a PO mailbox in Buffalo, New York, available for USA jerky Read More
We now have a new JERKY NEWS category. As a new, exciting milestone for Jerky Ingredients, in the coming days, weeks and months, we will have reviews for jerky graciously submitted by jerky makers. Special thanks go out to Michael Strollo at Strollo’s, Dr. Chuck at Maui~Licious, Phillip Morgan at Phil’s Beef Jerky, James Schaft (a.k.a. – Jimmy the Jerky Man) at Sierra Madre Provision Co., and Michael J. Robin at Astig Premium Jerky. Read More