What is Jack Link's Beef Jerky Original?
Jack Link's Beef Jerky Original is a protein-rich meat snack that is made from the finest cuts of beef. The meat is slowly dried and smoked to create a unique flavor that will satisfy even the most discriminating taste buds. The original flavor has a slightly smoky sweetness, offering an authentic and enjoyable meat experience.
This snack is perfect for those who are always on the go and need a quick source of energy. It is high in protein and low in carbs, making it ideal for fitness enthusiasts and athletes. The snack is also gluten-free, making it accessible to those who have gluten sensitivities.
The jerky is sold in various sizes such as 25g/0.88oz packages and 2.85 oz multipack bags. It is widely available at local grocery stores and online marketplaces. Jack Link's also produces other flavors of beef jerky, such as Teriyaki, Peppered, and Sweet & Hot, among others.
Overall, Jack Link's Beef Jerky Original is a tasty and convenient snack that is perfect for anyone who wants a protein-packed snack. So, whether you're at the gym, on a hike, or just need a quick pick-me-up snack, reach for a package of Jack Link's Beef Jerky Original to satisfy your hunger and get a burst of energy.
Frequently Asked Questions about jack link's beef jerky original
In addition to their original facility in Minong, Wisconsin, the company also has facilities across the Midwest including in New Glarus, Wisconsin; Alpena, South Dakota; Mankato, Minnesota; Laurens, Iowa; and Underwood, Iowa; and its marketing office in Minneapolis.
MADE WITH 100% BEEF: Our Original Beef Jerky starts with carefully selected lean cuts of 100% premium beef. Marinated in our signature blend of herbs and spices and slow roasted over hardwood smoke. No nitrates or nitrites except for those naturally occurring in sea salt and cultured celery extract.
Original Jerky is made using carefully selected joints of lean topside beef of the highest quality from our approved suppliers. During the marinating process we use our very own secret recipe of natural herbs and spices that are carefully roasted and ground on our premises.
Jerky can be made using whole muscles or ground meats; however, for home processing, whole-muscle cuts are recommended because they result in a safer, more traditional jerky product. Essentially, any meat source can be used to make jerky, but typically, lean cuts such as beef round roasts or pork loin are used.
The foundation for Jack Link's was set in the 1880s when Chris Link came to America from the old country and settled in the Northwoods of Wisconsin. He didn't bring much with him, but he did bring his family's sausage recipes. Talk about applaudable priorities. Soon his sausages and smoked meats became legend.
Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack brand in America. Family-owned and operated with headquarters in Minong, Wisconsin, Jack Link's Protein Snacks also has a large corporate hub in Downtown Minneapolis, Minnesota.
Beef jerky history starts with how jerky was originally made. Jerky was a form of heat preservation that was originally created to prevent freshly hunted meat from spoiling over long periods of time. The name jerky actually comes from a South American native tribe name for the process to dates back to the Inca empire.
Its name comes from the Quechua word “ch'arki,” which means dried, salted meat. Beef jerky is made from lean cuts of beef that are marinated with various sauces, spices, and other additives. It then undergoes various processing methods, such as curing, smoking, and drying, before its packaged for sale ( 1 ).
In order to create more variety and demand. There is usually more than one flavor of jerky. And these are created by adding a flavor mixture to the now cooled down jerky.
In order to create more variety and demand. There is usually more than one flavor of jerky. And these are created by adding a flavor mixture to the now cooled down jerky.
Most people think of beef jerky as such an American snack that they assume that the meat is sourced in America, but the truth is that the majority of mass-produced big brand jerky uses beef from other countries such as South America and as far away as Australia because it is cheaper.
Humans have enjoyed versions of beef jerky for thousands of years. Early variations of dried meat can be traced back to the ancient Egyptians, but the closest version to modern day beef jerky started with the indigenous societies of the Andes mountains in modern day Peru.
Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat".
Most people think of beef jerky as such an American snack that they assume that the meat is sourced in America, but the truth is that the majority of mass-produced big brand jerky uses beef from other countries such as South America and as far away as Australia because it is cheaper.
In order to create more variety and demand. There is usually more than one flavor of jerky. And these are created by adding a flavor mixture to the now cooled down jerky.
The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.
