Product Review
Made with premium cuts of lean beef and seasoned with sweet and zesty hot spices. Then we smoke the tender strips of beef with genuine mesquite for the subtle, smoky flavor you expect in authentic beef jerky.
Jack Link’s Jerky is seasoned with a unique blend of spices and expertly smoked for an unmistakable, authentic jerky taste. Jack Link’s Jerky is high in protein, yet low in fat, calories and carbs. Varieties and flavors of beef jerky include Original, Teriyaki, Peppered, Sweet & Hot, Steakhouse Recipe, KC Masterpiece Barbeque, Jalapeño Carne Seca, Sriracha, Original Hickory Smokehouse, Cholula Hot Sauce. Jack Link's also has Chicken, Turkey, and Pork Jerky varieties. Jack Link’s Jerky features a new, simple ingredient label that have no added MSG, no preservatives and no sodium nitrates.
- GOOD SOURCE OF PROTEIN : Protein is an essential part of diets and Sweet & Hot Beef Jerky is a tasty way to get more. With 12g of protein and 100 calories per serving, it's a protein-packed meat snack that helps keep you satisfied when you need it most.
- MADE WITH 100% BEEF : Our Sweet & Hot Beef Jerky is made of lean cuts of 100% premium beef. It's 96% fat free and has no added MSG** and no added nitrates or nitrites. **Except for that naturally occurring in yeast extract
- FULL OF FLAVOR : It's the best of both worlds: heat and sweet. We marinate each strip of our Sweet & Hot Jerky with a blend of smoky sweet chili and black pepper. This combo builds while you're eating for heat perfectly balanced with a touch of sweet.
- CONVENIENT 10 PACK : This pack includes 10, 1.25 oz. single-serving bags so you always have a protein-packed meat snack on hand! Pack in lunches, bring to work or a hunting trip for powering thru the mid-morning munchies and keep in the pantry for an afterschool snack.
- LUNCHBOX READY : Ready to eat, 1.25 oz. packs require no refrigeration and are a great way to get protein in your kids' lunch (or yours). No leftovers. In fact, we wouldn't be surprised if they ask for two bags at a time.
