Perfect Easter Recipe: Jerky Sprinkled Deviled Eggs

Deviled Eggs


  • 6 eggs
  • ¼ cup Paleo mayonnaise
  • 1 teaspoon dijon mustard
  • 3 Tablespoons Beef Jerky, diced

How to Make It

Boil eggs in a saucepan for at least 5 minutes. Remove from heat and allow a few minutes for them to cool. Place eggs in a bowl and run cold water over them while peeling she eggshells off. Slice eggs in half and, using a spoon, scoop out the yolk and place yolk in a bowl. Add mayonnaise and mustard to the yolk and stir together; spoon yolk mixture back into the egg whites, top with diced up Jerky and enjoy!



Wow! Homemade Autumn Venison Jerky This Season!

Autumn Venison Jerky Recipe


  • 2 pounds Venison
  • 1/4 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 2 tbsp packed light brown sugar
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp garlic powder

Once you have your ingredients setup you are ready to make a delicious homemade deer jerky.

Putting It All Together

  1. Trim the venison of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
  2. Remove the steak from the freezer and thinly slice the meat into long strips.
  3. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients.
  4. Place the bag into the refrigerator for 12 to 24 hours.
  5. Remove the meat from the brine and pat dry.
  6. Evenly distribute strips of meat onto trays of food dehydrator. Check out food dehydrators that I use here.
  7. I recommend drying 4-6 hours. I enjoy my jerky a little moist, not breaking.
  8. If using a commercial dehydrator, follow the manufacturer’s directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.




What do you reach for before a workout? Forget those expensive protein shakes and “specially formulated” nutrition bars to help you fuel up. The best pre-workout food is naturally nutritious and not highly processed like some of those other snacks. It’s delicious, easy to take on the go and packed with natural protein to keep you full during your entire workout. You’ve probably guessed by now that we’re talking about beef jerky! No question about it, beef jerky is the best pre-workout food you can get your hands on! But don’t just take our word for it, check out the facts and decide for yourself!

It’s full of protein! Lean meat is an excellent and healthy source of protein to power your workout. Averaging around 6 grams of protein per serving, beef jerky will keep you fueled through your whole workout! Whether it’s a quick jog around the block or an intense training session, you can be sure beef jerky will give you the energy you need.

It’s low in fat! Beef jerky typically contains less than 3 grams of fat per serving, often much less! While there’s no arguing that a balanced diet does need to include some healthy fats, your pre-workout food should be something that keeps you energized without the extra fat. Jerky is a healthy, low-fat way to help keep you going during your workout.  

It’s low in calories! One of your objectives when you hit the gym is probably to burn calories, not earn them! By choosing a low calorie snack like beef jerky before your workout, you don’t have to worry about ruining all your hard work!

So if you want to be a lean, mean, workout machine, reach for the jerky! It will keep you in top condition through your entire workout.



The 7 Traits of Successful Entrepreneurs

From the January 2014 issue of Entrepreneur


Enter "entrepreneurial traits" into Google, and the menu of frequent searches will complete the query with "... of Steve Jobs" and "... of Bill Gates," among others. These are the forces of nature that spring to mind for most of us when we think of entrepreneurs--iconic figures who seemed to burst from the womb with enterprise in their DNA.

They inspire, but they also intimidate. What if you weren't born with Jobs' creative genius or Gates' iron will? There's good news for the rest of us: Entrepreneurs can be guided to success by harnessing crucial attributes. Scholars, business experts and venture capitalists say entrepreneurs can emerge at any stage of life and from any realm, and they come in all personality types and with any grade point average.

Contrary to conventional wisdom, you don't have to be Type A--that is, an overachieving, hyperorganized workaholic--or an extrovert to launch a successful business. "Type A's don't take the risks to be entrepreneurs," says Elana Fine, managing director of the University of Maryland's Dingman Center for Entrepreneurship, adding that the same goes for straight-A students. "Very often it's C students who become entrepreneurs."

However, the best entrepreneurs do share a collection of characteristics, from tenacity to the ability to tolerate risk, that are crucial to a successful venture. An analysis of 23 research studies published under the title "The Big Five Personality Dimensions and Entrepreneurial Status" found that entrepreneurs have different personality traits than corporate managers, scoring far higher on traits such as openness to experience (curiosity, innovation) and conscientiousness (self-discipline, motivation) and considerably lower on neuroticism, which allows them to better tolerate stress.




Beef Jerky has been picked up by NYC craft food revolution and we're eatin it!

From its origins as a survivalist staple to its modern status as mass-produced gas station shlock, beef jerky might not necessarily come to mind when you think of quality food. Jerky, however, has undergone a similar culinary transformation as other foods with similar histories. It’s joined the likes of coffee, pickles, and sausages as culinary artisans have gone back to craft roots, embracing traditional, small-batch production methods while reclaiming and re-imagining beef jerky at large.



When the Hell Did Beef Jerky Become the Hottest Thing on the Menu

A GREAT article by


The omnipresent artisanal-food movement has an insatiable appetite for elevated junk foods (foie gras doughnuts, anyone?), and it assisted beef jerky's migration from truck stop to gourmet supermarket—it's right there, next to the kale chips. Now restaurants are co-opting it, putting jerky on the thousand salumi boards inspired by nose-to-tail butchery. "When you start thinking about products, it's pâtés, terrines, sausages," says Christian Pappanicholas, owner of The Cannibal, a charcuterie-centric restaurant in New York City. "Jerky ends up in that world because it's instant gratification. It's something you want to grab and chew on." Here's where to get your hands on the good stuff.




The “Artisan” Hoax: Has That Word Become Meaningless?

It obvious to everyone, of course, that “artisan,” when applied to Dunkin’ Donuts bagels or Tostitos chips or Domino’s pizzas, is a laughably transparent ploy — a shameless buzzword used by marketers in their endless, desperate lather to sell more bad products. At least Domino’s, which launched an ad campaign last month for its Artisan Pizza, admitsthat it is using the term “with a wink and a smile.” The irony is mixed at best, though. While the box proclaims, “We don’t wear black berets, cook with wood-fired ovens or apprentice with the masters in Italy,” there’s also a line on it where the store manager is supposed to give his hand-written imprimatur. (By the way – black berets? Really? Who is writing copy over there? Ernie Bushmiller?)

I mention Domino’s not to single them out for mockery, which would be about as courageous as making Kardashian jokes. No, I actually think that Domino’s is the most interesting and proactive of fast-food chains. (Can you imagine McDonald’s announcing that it was changing its hamburger recipe?) So when Domino’s got on board the artisan trend in such an oddly ambivalent way, I took notice.




6 things you should know before starting a BK food business

Yeah, we know the Brooklyn food scene has jumped the pasture-raised shark, but it’s not like everyone’s going to be abandoning Smorgasburg for Wendy’s any time soon. At this point it looks like blood orange donuts and Bulgogi tacos are here to stay. Cooking up your own scheme for the next banh mi stand? Before you quit the corporate ranks (or your coffee shop job) and join the pork bun party, know that the food business is probably a lot riskier, more demanding and, yes, expensive than whatever gig you may be leaving behind. And be prepared to spend less time in the kitchen and more with accountants, city permit agents and suppliers. Still curious? Here, a handful of seasoned Brooklyn foodtrepreneurs on what you need to know before taking the po’ boy plunge.




The New Primal Discusses "Why I Started a Beef Jerky Business"

Jerky, for me, began as a hobby because in the journey to change my diet, my biggest struggle was having healthy protein that’s portable. I needed something that would sustain me in between meals and jerky seemed to be the natural option. There’s nothing more Primal than jerky BUT the commercially produced jerky available in most convenience and grocery stores by in large comes from factory farmed meat that’s loaded with artificial growth hormones.  It’s also among the most over-processed, preservative filled, unhealthy products available so I began by making my own at home.  I only included spices in agreement with my new way of eating and pasture raised, grass-fed beef.

Within a few short months, I was making jerky for myself and many of my gym comrades. 6 table-top dehydrators later, my wife came home from a girls night out complaining of smelling like a “smokehouse” and graciously informed me that my at-home jerky making project had become more than a hobby.  It was at that time, I realized that we may be “on to something” special. I realized that many folks were in my same shoes and were looking for an on-the-go snack that allowed them to stay on the right track with their new way of eating.  I had discovered a way to make jerky, the perfect portable protein, healthy again.

- See more at:



Why is Jerky So Expensive?

Easy answer is, it’s honestly expensive to make; very expensive in comparison to other snack-food products.  Some of the bigger players in the business have figured out how to make it less expensive to produce with their farming practices, large factory environments and tricky marinading processes. While we applaud the innovation and increased efficiencies of modern day jerky manufacturing, we do not agree with their agricultural practices and other ingredient additives that have become the “norm” in the jerky business over the last 30-40 years.  We’re out to change the public perception of Jerky and make it Healthy again.

Artisan Jerky makers who make jerky in small batches and put quality above all else buy meat from farmers who raise cattle naturally without the use of hormones and that are free to graze in grass pastures.  True Artisans make Jerky the way it was intended to be made – like our ancestors a couple of generations ago did.  They are passionate about their craft.  They don’t add cheap ingredients to their marinades (loads of sugar and other fillersd) and thus have lower yield rates.  They certainly don’t have the resources of Jack Links (the market leader with over 50% market share in the Jerky business) with big factory farms and the ability to purchase cheap ingredients in larger quantities (making them even cheaper). 




The Jerky Report reviews The Spare Rib

Tuesday, September 23, 2014

Review: Brooklyn Beef Jerky - The Spare Rib

The Backstory: BKBJ Jerky  (Brooklyn Beef Jerky) is, "Artisanal Kick Ass Beef Jerky, Straight From Brooklyn With Love" says founder and diehard Brooklynite, Laura Gaber. The newly formed company strives to make only the freshest jerky possible. All varieties are made from hand-selected, grass-fed beef. From that point all the meats are brined and smoked with 100% natural ingredients - NO MSG, preservatives or nitrites are added. 


The Package: Just like your favorite roadside spot, BKBJ's Jerky is housed in a classic Ball jar. The packaging includes a stamped logo and character drawing of the variety. The company is rolling out resealable bags as well. 

The Look: The color of the meat contrasts between light and dark. There is a moderate layer of seasoning on the exterior with a lovely amount of intermuscular fat. 


The Smell:  As soon as I popped the top of the jar it smelled like I had just walked into my favorite Chinese restaurant, with a plate of sizzling ribs waiting for me. 

The Feel: The jerky is evenly tender, with no stickiness. 

The Taste: As you have seen with our previous reviews, BKBJ is making strides to produce jerky with innovative flavors. "The Spare Rib" is no exception. Immediately after tucking into one of these hearty slices of meat, a delicious wave of honey and ginger coated my tongue. The sweet and savory flavor profile easily matches the taste of high-quality Chinese restaurant ribs. The intermuscular fat present on the beef, yields an enjoyable level of salt on the finish of each bite. 


RATING: 5 out of 5 = Excellent!

Cost: $12.00 Per 3.25 oz. Jar

Beer Pairing: Tsingtao Beer




Is Beef Jerky Paleo?

Since beef jerky often comes in a plastic bag and looks processed, many people believe that it is an unhealthy meat that is loaded with preservatives. However, beef jerky actually has many health benefits that are certainly worth exploring, such as its high protein amounts that don’t raise insulin levels, or the fact that it doesn’t signal your body to store it as fat. In order to determine whether this snack that is often assumed to be junk food is Paleo or not, there are many factors that have to be considered.

Get the full read from Paleoholic and check out the Paleo Guide for Beginners




'Gorgeous girls eat meat': the secret to staying slim is replacing bread with beef jerky

A new diet book claims that the secret to staying slim is eating like a cave woman by sticking to foods that our ancestors could 'catch, pluck, or dig up'. 

In Cavewomen Don't Get Fat: Ancient Secrets to Rapid Weight Loss, author Esther Blum introduces  a paleo-based eating plan with a twist - which she calls  'Paleo Chic' - and it's not exactly vegetarian-friendly. 

'Gorgeous girls eat meat,' she said on The Today Show, explaining that carnivorous snacks are key to 'raising dopamine and seratonin levels in the brain' and 'getting a lean, healthy body.' 

Read more here from The Today Show



BKBJ Is Getting Down In Shwick

Can we all get a "hell yeah" for Brooklyn's newest and most anticipated Market? Bushwick reps the new kickass SHWICK market opening October 11 through December. BKBJ will be there for the festivities, art, chow and goods OPENING DAY.

“We felt Bushwick was ripe for a market,” says Chris C., one of three people behind the initiative (who would prefer his last name not be mentioned because “we’re trying to stay really low-key right now”). “It’s time for a market, and it could go on for 40 years! Who knows?”

Come  get some Jerky, some Brooklyn and some EVERYTHING else. See you there!

Read more here...



Beef Jerky: Your New Excuse to Snack


If you need another reason to snack, I've sure got a great one for ya! In this great article from Live Strong today about the nutritional composition of Beef Jerky and it's dietary benefits.  They get into detail on an array of elements, including protein and fat:  


A 1-ounce piece of beef jerky provides 9.4 grams of protein. The Institute of Medicine, also known as the IOM, recommends 46 daily grams of protein for adult females and 56 daily grams of protein for males. Protein breaks down in the intestines into amino acids, which your body uses to build tissues and enzymes involved in the functioning of all body systems.


Your body requires fat for reducing inflammation and supporting the health of your brain. One ounce of beef jerky contains 116 calories. More than half of beef jerky's calories, 66, come from 7.3 grams of total fat. The total fat content includes 3.1 grams of saturated fat. To reduce your risk of cardiovascular disease, the American Heart Association recommends limiting saturated fat intake to less than 7 percent of total daily calories, which equals 15.5 grams or 140 fat calories, with the remainder coming from heart-healthy polyunsaturated fats -- found in vegetable oils and seafood -- and monounsaturated fats -- contained in vegetable oils, nuts, seeds, olives and avocados.

Read the full article from LiveStrong here



Artisanal Jerky is Not a Contradiction


Contrary to popular belief, the revival of craft manufacturing isn’t just a fad for Brooklyn hipsters. Craft business is showing how American manufacturing can compete in the global economy. The craft approach is actually something new and instead of rolling our eyes at Brooklyn hipsters pickling everything in sight, we might look to them as guides to the future of the American economy. Once again we make a product, produce an item - BY HAND. In the age of supply and demand we lose sight of quality, effort and CRAFT. Bring it back Brooklyn. Let us embrace the artisan of all we create.



Beef Jerky vs. Biltong


So, what is this new craze over Biltong? Well I certainly am both curious and salivating. A new Brooklyn company Brooklyn Biltong has caught my eye and I must taste their goods! Biltong is a variety of cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats. I cannot WAIT to explore and devour myself some Biltong!