WNYC INTERVIEW!
Amy Eddings of All Things Considered on WNYC interviewed us for their Last Chance Food series. It aired on Friday, February 19th but you can listen to the broadcast anytime at the WNYC/Kings County Jerky page here.
BROOKLYN BIZ
A thoughtful take on the new wave of Brooklyn-born businesses from blogger Ol’ Dirty Restaurant. Just like Ol’ Dirty, we’re firm believers in reviving Brooklyn as a place that makes stuff. Ol’ Dirty, expect some jerky on your doorstep shortly!
NEW YORK MAGAZINE MENTION
New York magazine’s latest issue has a report on artisanal jerky, and Kings County gets a nice big mention! Available on newsstands now, or click here to view it online.
(NY mag’s Grub Street blog gave us a shout too…see it here.)
VILLAGE VOICE PROFILE STORY!
Accomplished food writer and new friend-for-life Rebecca Marx just wrote an amazing profile of Kings County Jerky Co. in the Village Voice’s Fork In The Road blog. Check it out here!
JOIN OUR FACEBOOK FOLLOWING!
Click here to become a fan of KINGS COUNTY JERKY CO. on our Facebook page (you know it had to be done!):
WINNER: CROWD FAVORITE! Our craft jerky was a massive hit with the tasters at The Next Big Small Brand Competition at ICI in Forte Greene, Brooklyn. And to show their love, the audience voted us the CROWD FAVORITE!
Not only did we get an overwhelming response from jerky aficionados – we had converts galore. There were those who had never tried jerky, and those who claimed not to like it. But one bite of the smoky, spicy goodness transformed them into bona fide fans. Looks like we created a whole new breed of craft jerky freaks!
Thanks to everyone who attended and spent time talking with us – the feedback and enthusiasm was inspiring! Thanks to Rooster Design Group for putting the whole thing together, and a hearty congratulations to Eric Childs of Kombucha Brooklyn for taking top honors.
Read what people are saying about our craft jerky!
The Village Voice
The New York Times
eatdrinksnack.com
We’re now moving full-speed ahead to make our jerky available to the public – check here for news and updates!
For more information, contact: cwoehrle@gmail.com
Spicy, sweet and savory, jerky is the great American charcuterie – a classic craft food with a rich, smokey tradition. But the industrial stuff that passes for jerky these days is a poor excuse for the real thing. Instead of meaty strips of spicy beef, we get candied sheets of processed meat packed with MSG and artificial flavors. As lifelong fans of authentic smoke-cured beef, we decided it was time to raise the bar. So we set our sights on making a jerky with top-notch ingredients that went beyond the usual flavor cliches. Selecting only the finest local grass-fed beef, we hand-cut our meat, flavor it with freshly ground spices, and wood smoke it with real mesquite. No liquid smoke. No high fructose corn syrup. Just all natural, great tasting jerky in three artisanal flavors:
CLASSIC: A twist on the traditional, this dark and smokey blend delivers the deep flavors of ancho, chipotle, smoked paprika, black pepper, cumin and coriander.
BULGOGI: This spicy-sweet mix blends gochujang chile paste, toasted sesame seeds, brown sugar and fresh garlic for the authentic flavor of fire-grilled Korean beef.
ORANGE-GINGER: An aromatic marriage of mandarin orange, fresh ginger, star anise, and Sichuan peppercorns, this unique flavor takes jerky in a heady new direction.
For more information, contact: cwoehrle@gmail.com