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Let us return to the times when jerky was dried and seasoned with natural ingredients and without artificial preservatives and sodium nitrates. A traditional cut of jerky, done right.
It wasn’t all that long ago that jerky was thought of as junk food…a gas station staple where the primary ingredients were ten-syllable words that look like they were taken from the label of an industrial solvent. Well, consider those days over.
For years jerky producers try to weigh down the finished product with unnecessary ingredients. As a consumer you will know when a jerky company has used these tactics by seeing less protein per ounce and/or higher sodium, sugar, or long chemical words on the ingredient list. It’s a common strategy that makes a customer think they are actually getting more protein per bite. FIELD TRIP jerky does not employ any of those tactics – we just make jerky right!
Everyone always asks us “what do you put in Field Trip jerky to make it taste so good as well as maintain such impressive nutrition?” – we always respond with “It’s what we don’t put in our jerky that is most impressive!”
We only use ingredients that can be found in your kitchen cupboard. We AVOID the commonly used nitrates/nitrites, preservatives, artificial ingredients, added MSG, hydyrolyzed corn protein, celery juice powder, disodium inosinate, fructose or corn syrup, maltodextrin, and sodium erythorbate.
For years jerky producers have used soy sauces and other ingredients that contain wheat. There is no need for this in jerky. Our jerky uses a gluten free reduced sodium soy sauce. We have tested all of our products for gluten and our product contains less than 5 ppm of wheat.
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