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I make small batch, handcrafted low sugar jerky from ground beef, elk, bison, or chicken, and with clean ingredients. Unique flavors (Pizza, BBQ, hot Curry, Dill Pickle, Ghost Pepper, Sriracha, Green Chile, and more) made when you order. Vacuum sealed & shelf-stable for 9-12 mo. Sats accepted at checkout⚡Flat-rate 2-3 Priority Shipping.

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Discussion

beejay 11mo ago

I say 9-12 months because that is about how long the jerky still retains most of its flavor and texture. After some time while vacuum sealed, the jerky's flavors may weaken and pieces may stick together a bit. The Plain Jane flavor retains the best flavor and texture over 1 year because it’s plain and has had nothing but salt, pepper, and no spices added.

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hit with a hint of s 11mo ago

Maybe stupid question but why would jerky had sugar at all?

beejay 11mo ago

It's not a stupid question!

Lots of companies (and home cooks) add sugar to jerky because it adds a little tenderness to the jerky and offers flexibility so it's not dry and crumbly.

As a diabetic, I personally don't want store-bought jerky because it's got too much sugar in it, so I started making my own,using Allulose.

Allulose is a natural sugar substitute derived from figs and sometimes corn, and offers the textural quality to my jerky that sugar would, but Allulose isn't treated like sugar in the body. In fact, since it's a natural way to upregulate GLP-1, it can help with glucose tolerance and in many cases, actually lower blood glucose, so for these reasons, diabetics may prefer Allulose to other sugar substitutes. If you are not interested in this sort of thing, my jerky probably isn't for you.