Barbecue Beef JerkyMADE BY UNCLE ANDY'S JERKY IN FORT COLLINS, COLORADO
The super smoky flavor here is real! Maker Andrew Hanenberg smokes his beef jerky over hickory wood, which somehow preserves a stunning red color beneath a tangy barbecue blend of cider vinegar, spices, chili pepper, garlic and smoked paprika.
It’s not very often that one goes into business making something they’d never really been obsessed with. But Andrew, aka “Uncle Andy,” found his taste for American jerky changed as soon as he got a meat slicer and started making his own, with regionally inspired spice blends and marinades. You could say it was love at first slice.
tip of the tongue
Keep a bag in your holster to shoot down afternoon hunger pangs.
Beef, cider vinegar, sugar, sea salt, spices, dehydrated vegetables (garlic, onion, tomato), chili pepper, celery powder, smoked paprika, citric acid. Comes in a 2 oz bag.
NOTE: Suggested refrigeration after opening.