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.