Three Jerks Jerky

By Matt Domino December 16, 2014

Three Jerks Jerky — Image used with permission by copyright holder

Christmas is only nine days away (hard to believe, right?), and we’re sure many of you out there are still scrambling for last minute gifts or stocking stuffers. There’s no need to panic, though! We’ve got you covered.

Last month, we introduced you to biltong, the South African cured meat. This month, we want to introduce you to Three Jerks Jerky, “The Original Filet Mignon Beef Jerky.” Made in Venice, California, Three Jerks Jerky is (you guessed it) made from 100% filet mignon. There is no MSG, sodium nitrate, nitrite, or any other artificial ingredients added.

Three Jerks Jerky currently comes in three varieties—Original, Memphis BBQ, and Chipotle Adobo. Each jerky has a very affordable price of 14.99. And you can purchase all three varieties right on the Three Jerks website.

The Original jerky is a simple recipe meant to “bring you back to your grandaddy’s jerky.” It combines salty, sweet and tangy flavors as well as black pepper to satisfy those of you looking for your jerky to leave you with a little kick. Chipotle Adobo is a “fusion of east and west” that brings together a “traditional Filipino style marinade with [a] Mexican inspired Chipotle glaze.” It’s a jerky with a complex blend of flavors for those of you looking for a level of sophistication in your snacks.

Meanwhile, the Memphis BBQ is seasoned with a rub of Memphis style blend of natural spices highlighted by a solid dose of cayenne pepper for the heat lovers out there. Plus it is gluten free, so those of you with dietary restrictions and feel free to enjoy this jerky without a care.

Let’s face it, there’s no better snack than a truly well made beef jerky. If you’re looking for a last minute gift, don’t go crazy trying to come up with something complicated. Just get a pack or two (or three!) of Three Jerks Jerky and we’re positive things will work out all right.

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Former Digital Trends Contributor

Matt Domino is a writer living in Brooklyn. His fiction has appeared in Slice and The Montreal Review, while his non-fiction…

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