Jack Link's Beef Jerky Sweet & Hot
The irresistible combination of sweet and spicy leaves behind an unforgettable flavor on the tongue.
This is Jack Link's Jerky:
- High in protein
- Perfect snack on the go - hiking, when working out or when commuting
- Delicious and guaranteed Jack Link's Jerky quality
History of Jack Link's Beef Jerky
From the wilderness to the world
"IT WAS THE NATIVE AMERICANS WHO INVENTED JERKY. THEY CUT BUFFALO MEAT INTO THIN STRIPS, DRIED IT IN THE HOT SUMMER SUN, AND SMOKED IT OVER THE FIRE."
The history of what quite possibly might be the world's best jerky begins in northern Wisconsin. It's inextricably connected to the LINK family.
How did the story of today's largest beef jerky producer begin?
Read the whole story on Jack Link's website: https://en.jacklinks.eu/history and learn more
Ingredient list
Ingredients:
- Beef
- Sugar
- Sea Salt
- Spices (contain CELERY)
- Yeast Extract
- Curing Salt (Salt, Preservative (Sodium Nitrite))
- Flavourings
- Antioxidant (Extracts of Rosemary)
- Acidity Regulator (Citric Acid)
- Pineapple Powder
- Wood Smoke
May contain traces of SOY and WHEAT.
Nutritional facts per 100g
Energy: 1196 KJ / 282 Kcal
Fat: 3,4 g
of which saturated fat: 1,3 g
Carbohydrate: 24,0 g
of which sugar: 24,0 g
Protein: 39,0 g
Salt: 2,9 g
Producer information
Jack Link's Snacks, LSI-Germany GmbH
Eyber Str. 81, 91522 Ansbach, Germany
www.jacklinks.eu
How Jack Link's Beef Jerky is Crafted
Whenever you rip open a bag of Jack Link’s Beef Jerky, you get a taste of American tradition. Find out how Jack Link's makes their delicious Beef Jerky.
1. SELECT BEST CUTS
We only use select, premium rump beef for the production of our Beef Jerky.
2. PREPARATION
Following a traditional family recipe, the meat is first cut into thin, delicate strips.
3. SEASONING / MARINADE
We then season the meat with select ingredients and a subtle blend of herbs. It’s this unique seasoning that gives Jack Link’s Beef Jerky its unforgettable flavor.
4. SMOKING & DRYING
Finally, the thin beef strips are dried and smoked slowly in hot air - in the traditional way.
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