I am a jerk.
There I admitted it.
I love Jack Link’s Beef Jerky. I just can’t seem to get enough of it. Thankfully, I’m in luck because it’s made right here in Wisconsin.
The protein-packed snacks are still made with the 100-year-old recipe used when the Link family immigrated to Wisconsin. Imagine deep in the Northwoods, as the Links were busy smoking and curing the meat. I bet they were pretty popular. Because I know whenever I’m eating Jack Link’s Beef Jerky, someone is constantly snacking out of my bag!
Today, the family business (yes, Jack Link is a real Wisconsinite) is going strong. Continuing to slow cook and marinate the meat as it did a century ago, the snacking perfection remains.
Where’s the Beef?
Jack Link’s remains true to its roots producing protein snacks with 100% beef, turkey, chicken, and pork. There’s no need to ask, “Where’s the Beef?” because it’s right here!
Headquartered in Minong, Jack Link’s jerky and beef steaks can be found on shelves across the Badger State and around the U.S.
So the next time you’re looking for a delicious snack, rip open a bag of Jack Link’s and enjoy the “marinated meat with a unique blend of herbs” that has become known as the Jack Link’s flavor – and a taste of Wisconsin history.
Your favorite beef jerky was created here in Northwoods Wisconsin in 1880 by Chris Link. Now sold nationwide, Jack Link’s is a family-owned and operated company that prides itself in making jerky with 100% beef, pork, turkey, and chicken. Who else enjoys their commercials as much as we do??