A while back, the food team set out to make our own jerky. We had to do it for two reasons: (1) Commercial jerky tends to be loaded with USI (unpronounceable scary ingredients), and (2) good jerky is usually found locally and not widely distributed so you’re out of luck if you’re not in the vicinity. But I recently came across a jerky that’s nitrite free, organic, and pretty high on the tastiness quotient. It has a beefy, clean flavor, a chewy texture (a quality perhaps paramount when it comes to jerky), and a great name, John Wayne’s Organic Beef Jerky. And seeing as all the proceeds from the jerky go to the John Wayne Cancer Foundation, you now have permission to justify your snacking.

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