An Unexpected New Snack Trend

by Natasha Wolff | December 1, 2015 1:00 pm

The snack known as “jerky”—fresh meat dried to help with perishability—dates back to the 1500s, but modern jerky has evolved into a high-end sport. Artisanal crafters have chosen the snack as their latest conquest, one-upping one another with sustainably farmed meats and fashionable ingredient blends, from cranberry-and-sriracha beef and basil-citrus turkey to double-hitter bacon-chia bison. Krave Jerky’s offerings, which include black-cherry barbecue and Chardonnay thyme, even come with recipes—like deviled eggs and jerky and meaty mac ‘n’ cheese—and suggested drink pairings[1]. Epic, meanwhile, a favorite among the Paleo set, peddles grass-fed beef bites and trail mixes for the “coconut carnivores” among us.

Mouth[2] CEO Craig Kanarick, who sells varieties like Three Jerks Jerky’s filet mignon, in flavors including chipotle adobo and Memphis BBQ, attributes the indie moment to “new and innovative recipes, a focus on better ingredients and a high level of craft.” We’re also eating more—but better—meat in general. This fall, at Fleishers Craft Butchery in Brooklyn, Kings County Jerky vet Chris Woehrle introduced a 100 percent grass-fed beef-jerky line, rolling out a DIY kit with drying racks, seasoning tin and recipes. “Once people know it’s simply slicing meat into strips, spicing it and drying it slowly at a low temp, they get excited to try it themselves,” he says. Stocking-stuffer brainstorm, done. 

  1. suggested drink pairings:
  2. Mouth:

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