Beef jerky is a staple of the manly diet. It’s simple, nutritious, fulfilling, and doesn’t go bad if you leave it out for a couple days. It’s also one of the few types of meat you can eat with your bare hands without getting looked at like you’re some sort of deranged caveman. It might just be the manliest food ever created. There’s just something so primal and satisfying about ripping a chunk of meat apart with your teeth, and we can’t get enough of it.
We love the stuff, but for too long we’ve been forced to live under the tyrannical reign of Jack Links and Oberto – ruthless monarchs of meat who process their jerky with all sorts of nitrites, MSG, and artificial flavors. Krave is something different. It’s a fresh new take on the classic jerky recipe. Rather than being carelessly processed with an array of chemicals and additives in a factory somewhere, Krave’s jerky is carefully crafted from all-natural meats in a small facility in California. They start by braising the meat (be it beef, pork, or turkey) using the “slow and low” method before it goes into the dehydrator. This process gives the finished product a delightfully tender texture – much more enjoyable than the leathery, sinewy texture you get with other jerky.
And then there’s the flavors. Gone are the days of being confined to the paltry tastes of original, teriyaki, and peppered: Krave jerky comes with a wide selection of innovative new flavors like Sweet Honey Chipotle, Black Cherry Barbecue, Basil Citrus, and Garlic Chili Pepper. Check out the full list of flavors here – just be careful not to drool all over your keyboard before you finalize your order.
You can get your hands on this stuff for just $7 bucks a bag, and if you sign up to be a member of the Krave Klub they”ll send you five packs of jerky each month for just $30. It’s like a magazine subscription, but for a magazine with pages that are made out of meat. Finally, right?
Find out more on Krave’s official website.
- Meaty Munchies: 5 High-Protein Snacks made with Real Meat
- Nothing Says “Bromance” Like a Beef Jerky Broquet for Valentine’s Day
- Cooking Sustainable, Nose-to-Tail Meat is Easier with Whole Animal Shares
- The Best (and Most Delicious) Dehydrated Meals to Fuel Your Adventures
- How to Butcher a Crown Roast with Chef Angie Mar (Photos)