Jerky HQ

Welcome to JerkyHQ - Your home for the best jerky in the World

KCS Jerky

Dedicated to giving you the most tender and flavorful beef Jerky you have ever tasted. They have been smoking meats for over 20 years.
      
"My beef jerky became a favorite among family and friends. People began asking for my Beef Jerky to where I had to start selling and marketing it for all to enjoy."
   
With 6 flavors to choose from:
Cajun - Maple - Teriyaki - Whiskey Glaze - Hot and Spicy - Peach BBQ

All my Beef Jerky is vacuumed sealed in 4oz. Packages for $5 each. All packages are date stamped to insure freshness from our Smoke Houses to you.

There is no better value and taste anywhere (store or online) that can compare to KCS Beef Jerky. Enjoy KCS Old Style Beef Jerky, located in Orchards Washington USA

Click here to visit official website

Oh Boy! Its Time For Beef Jerky

With the low carb fashion that has hit the nation beef jerky is again very popular. One of the main reasons that beef jerky is healthy is the fact that to make the jerky last for so long the fat needs to be neat or the beef will go bad unless a lot of salt and preservatives are added.

Considering that there is much more of the beef than the fat in jerky it makes it very high in protein and without a lot of carbs. This is good news to the legions of people that follow the Atkin’s diet. Also many people that are conscious about their health prefer marinating and then smoking their own meat because it affords them the knowledge of exactly what they are consuming.

If you are looking for a healthy and suitable snack to take anywhere, this is it. It is especially great for camping as it is compact, gives needed nutrients, tastes great, and does not go bad. Many people that backpack carry beef jerky just for these reasons. It is also light and easy to carry. It is often put in vacuum preserved packaging to pack in the freshness so no matter how long you carry the beef jerky for it stays fresh.

Even though its origins are thought to be from South America during the 1800’s, Americans love their beef jerky. The Quechua tribe of Indians made a product similar to beef jerky which they called ch’arki which is where the name jerky came from. They used elk, deer, and buffalo meat and added salt to them before drying it out or placing the meat over the fire. This made for the preservation of meat that was needed when food was not as available for whatever reason.

The Spaniards took to making this popular snack as well when they inhabited parts of South America and then introduced it worldwide. American cowboys and the early pioneers took to it as beef jerky became a stable of their diets on the border. The early explorers of the country would construct smoke huts and then they would cut strips of meat to be smoked, dried, or put over a fire. The real beef jerky came along when the meat was first flavored. By adding spices the meat became better
tasting.

With more people being wary of what they are eating and at the same time looking for low cost healthy foods, beef jerky is seeing something of a rebirth. It’s a great snack for adults and kids alike and everyone has to admit that eating a stick of beef jerky is much better for you and better tasting than a high fat treat.

About the Author - James L. Paleta provides readers with up-to-date commentaries, articles on food and other helpful resources.

The History Of Beef Jerky

Jerky was first introduced by the South American (Peru) native tribe called the Quechua (part of the ancient Inca Empire) in 1550. The product (Ch'arki), was boned and defatted meat (deer, elk, or buffalo) cut into slices and rubbed with salt. This meat was rolled up in the animal's hide for 10-12 hours and then sun dried or smoked over fires.

In South America, the Native Americans ate sun-dried venison and buffalo called tassajo, which was made with strips of meat dipped in maize flour, sun and wind dried, and then tightly rolled up into balls. North American Cree Indians mixed berries and suet (fat) with pounded cooked meat and pressed into concentrated small cakes to make pemmican.

Biltong came from pioneering South African forefathers who sun dried meat while traveling across the African subcontinent. Folklore has it that African tribesmen would place strips of venison under the saddles of their horses to tenderize and spice the meat! Seasoning became a blend of vinegar, salt, sugar, coriander and other spices.

The Indians and early settlers dried meat primarily from deer, elk or buffalo using salt, whatever spices they had and sun drying. As the Spanish arrived, the name evolved to charqui. Most travelers preferred to pound the charqui between large stones and boil it in water before eating. During ocean exploration and colonization, the Spanish sailors stocked the pacific islands with goats. What couldn't be eaten would then be cut into strips and hung in their ships to air dry. When the Spanish Conquistadors invaded the Americas, they were surprised to see the natives of North America drying meat as well. Soon, the natives adopted the Spanish term, Charqui, only adding their accent; the word “jerky” first came to be.

North American Pioneers would first dry meat by hanging it on the outside of their covered wagon sun drying (2-3 days). Another method was to build a scaffold over a slow fire and smoke the strips. While the heat and smoke would complete the process in half a day, the smoking method required a stopover; it wasn’t long before awareness for disease and germs became prevalent and smoking became the norm.

Today jerky is made from thin strips of virtually any meat or from ground or chopped and formed meat. Manufacturers spice and dehydrate the product; some introduce smoke or using liquid smoke for flavoring.

About the Author - Tommy Stabosz is the owner of Toxic Tommy, producer of private label beef jerky products, based in Cleveland, Ohio. Toxic Tommy offers many flavors and varieties of beef jerky, beef smokie sticks, smoked meats, popcorn and candies.

The Different Kinds Of Beef Jerky

Beef jerky seems to cause extreme reactions in people. They either love it or hate it. I love it. Yes, eating beef jerky can be a marathon chewing experience. But I love the taste of it. It also helps me avoid eating too much junk food because after I eat a few pieces of beef jerky I’m satisfied and no longer want to consume an entire bag of potato chips.

Although beef jerky is relatively low in calories, it contains a lot of sodium so it’s often not considered a health food. I consider it a fairly healthy snack though. It’s a lot better for you than eating those chips I mentioned above or eating cake, pie, brownies, and candy bars.

If you like beef jerky but don’t want to give your jaw a workout there’s some types of beef jerky that are easy to chew. Look for pieces of beef jerky that are chopped and formed. They are much easier to chew than traditional beef jerky which is made from slices of beef. But the chopped and formed beef jerky is typically higher in calories and lower in protein than traditional beef jerky so it’s not as good for you. You can also make your own easy to chew beef jerky if you have a food dehydrator, good quality ground beef, seasonings, and some patience.

If you look at your local store you’ll usually find beef jerky seasoning packets right next to the food dehydrators. If you prefer to mix your own seasonings there are lots of free recipes available online. Do a search for “beef jerky seasoning recipe” or “beef jerky recipe” and you’ll get tens of thousands of “hits.” You’ll have more recipes than you’ll know what to do with.

I’ve made beef jerky at home with ground beef countless times. And although it’s easy to make, it’s an investment of time and patience. The ground beef and seasoning are mixed together (that’s the easy part). Then the meat needs to be pressed into strips (this is the time-consuming part). The strips are then placed in the dehydrator. That’s when patience is required because, depending on what type of jerky you are making it takes 4-12 hours to dry and become jerky.

If you make your own jerky keep in mind that it shrinks a lot, sometimes up to two-thirds. You may think you’re making a lot of jerky until you open your dehydrator back up after the meat has dried and you see little pieces of meat where there used to be big pieces of meat.

Although some people enjoy making their own beef jerky, most people prefer to buy their beef jerky already made. There are lots of choices. In addition to the choices at your local grocer and convenience store, many meat markets and butcher shops make and sell their own beef jerky.

The flavor choices are varied too. Although traditional beef jerky is my favorite flavor, I also enjoy peppered and teriyaki flavored beef jerky. Hot or jalepeno flavored beef jerky is also readily available at most stores, but if you like really hot beef jerky you might want to shop online where you have more choices of hot, hotter, and hottest flavors of jerky. Other flavors of beef jerky I’ve seen include: barbecued, hickory smoked, honey glazed, Hawaiian, lemon pepper, Cajun, Tex Mex and chili.

And, in addition to the traditional slices of beef jerky, you can now purchase shredded beef jerky and beef jerky chips.

If you’re looking jerky that’s made with something other than beef you have lots of choices too. There’s turkey jerky (yummy), chicken jerky (also yummy), buffalo jerky (tastes a lot like beef jerky), ostrich jerky (not my favorite but I was predisposed to not like it because ostrich jerky didn’t sound good to me), alligator jerky (wasn’t a fan of this kind either), crocodile (wouldn’t try it since I didn’t like the alligator jerky) kangaroo (haven’t worked up the courage to try this kind yet), Emu (scared of this one too), Wild Boar jerky (have only seen this kind online and haven’t tried yet), Venison (it was okay but I’m not a fan of venison) and smoked Salmon (haven’t tried this one yet but it sounds good).

I’ve also heard of people making their own trout jerky, goose jerky, and duck jerky. The choices seem nearly endless.

If you’re wondering about the history of jerky and where it originated, it seems to be a little unclear. Some people say Native Americans made the first jerky (buffalo jerky) thousands of years ago. Other people say an ancient Inca tribe called the Quechua made the first jerky in the 1500’s. Although the process to make beef jerky have changed and been modernized over time, the same basic procedure of thinly slicing meat, adding seasonings, and drying it with a low heat are the same as when jerky was first made.

Jerky is a food that’s likely here to stay. And although beef jerky is by far the most popular type of jerky, more and more people are becoming adventurous in their tastes and want to try some of the more “exotic” types of jerky. As that trend continues, it’s hard to imagine what the next type of jerky will be. Could it be tofu jerky? Or has someone already made that kind.

About the Author - D Ruplinger is a featured writer for OrderBeefJerky.com To learn more about beef jerky and to learn about making beef jerky, visit us.

Mingua Brothers All Natural Beef Jerky

It is from humble beginning that the Mingua Brothers' Beef Jerky got its start. The "boys" today are still doing what they love best, i.e.; raising cattle for resale, producing corn and soybeans in a grain operation, and rapidly producing the Best Beef Jerky anywhere, BAR NONE! The Minguas would like for you to become one of the many satisfied jerky customers and try their quality hand sliced all natural beef jerky.

Mingua Brothers All Natural Beef Jerky
1360 Bethlehem Road 
Paris, Kentucky 
(859) 987-9719

Click here to visit official website

No Man's Land Beef Jerky

No Man's Land Beef Jerky is an Oklahoma Panhandl e company located in Boise City, OK.  Being in the Panhandle, they know what's it's like to put in a hard days work in searing heat and freezing cold to make an honest day's pay. 

They also know that all that work can't be done on an empty stomach.  That is why they are here, to provide the public with some of the best beef jerky in the world to make those hard days, long trips, and anything else you do a little bit better. 

The beef jerky is not pre-packaged, smashed into little sticks, or filled with a ton of artificial junk that hides the taste of the product.  They make the jerky in house with the best ingredients and spices that only the panhandle of Oklahoma can provide.  Don't settle for the mass-produced stuff that tastes nothing like beef jerky, get the real thing!

No Man's Land Beef Jerky
1016 East Main
Boise City, OK 73933-0163
580-544-2038

Click here to visit official website

Pat's Beef Jerky

Pat's Beef Jerky is located in the old Liebenthal State Bank building, Liebenthal, KS. The bank was robbed in 1927, and closed during the '30s. After an extensive remodel, Pat's Beef Jerky opened a family-operated business in 1990.

Pat spent many hours trying recipes that would tantalizethe taste buds.After several batches of jerky were sampled by potential customers, the final secret recipe was brought into production. Pat's opened for business with one smoker, and within a couple of years expanded to include five additional smokers to handle the customer demand. After five years, the staff was expanded to keep up with production. Customers from all over the World, as well as loyal patrons from South Western and South Eastern Kansas, have visited the shop in Liebenthal.

Pat's Beef Jerky
401 main Street
Liebenthal, KS. 67553
705-222-3341

Click here to visit official website

Cap'n Mike's Holy Smoke - Salmon Jerky

When the salmon calls, you’ve got to answer!

Bringing the freshest fish right out of the cold north Pacific and slowly, over Alderwood coals, making the best smoked fish there is.

Smoked in the time honored tradition of the Northwest, all the products are chemical and preservative free with no nitrates. The natural brining and smoking processes combined with vaccuum seal packaging capture all the delicious flavor, moisture and oils, for an easy all occasion worry-free gift. Most of the products keep fresh up to two months in the refrigerator.

Health Wise too
A rich source of protein and omega 3 fatty acids, smoked salmon is guilt-free and health-wise. Omega 3 has come to the attention of our health care professionals as a contributor to lowering of blood cholestrol. This can aid in the prevention of strokes and heart attacks, as well as lowering your risk of other conditions.

Cap'n Mike's Holy Smoke
642 Martin Ave, Ste A1
Rohnert Park, CA 94928

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Venison World - Venison Jerky

Venison World is pleased to offer you an excellent selection of fresh, frozen exotic game meats as well as a popular line-up of premium ready-to-eat items.

Venison Jerky
The lean, tender venison muscle makes marvelous jerky! Whole muscle from the ham and shoulder is carefully trimmed and seasoned, then slow-smoked to perfection! Choose from the milder traditional venison or the “ramped-up” spicy version.

Venison World - Venison Jerky
Hwy 83 at Hwy 87
Eden, Texas 76837
1-800-460-5326
325-869-5220

Click here to visit official website
http://www.venisonworld.com/product.asp?ProductID=14067&DepartmentID=839

Jackson Hole Buffalo Meat Co - Buffalo Jerky

The Jackson Hole Buffalo Meat Co established in 1947. All of their jerky is  Made in Jackson Hole, Wyoming.

Wild Times Buffalo Jerky
This one of a kind jerky is specially formulated for high endurance and great taste.

Buffalo Jerky Sticks
They use the Finest lean 100% Ground Buffalo. The Jerky is seasoned and slow cooked for Excellent Flavor. It is very soft and easy to chew.

Original Trapper Style Buffalo Jerky
This Jerky is thinly sliced from select Buffalo Round Steaks. The jerky is then seasoned, slowly cooked and dried.  Has a fantastic flavor and is not over chewy like most jerky.

Jackson Hole Buffalo Meat - Buffalo Jerky
1325 S. Hwy 89
Suite 110
800-543-6328
307.733.4159

Click here to visit official website