Traditional Japanese Teriyaki. The name says a lot to describe it and I would add to that...Sweet, Savory, Garlicy, Gingery, Salty, Sugary perfection! This recipe is the perfect balance of 10 Japanese ingredients added to delicious AAA Prime Flank Steak to produce a jerky-like no other!

Yes, you can buy jerky at a lower price elsewhere. Mine costs a bit more because I only use the highest quality natural ingredients, premium cuts of beef, and a time-consuming, painstaking secret process. You can taste all of that jerky love and care in every bite

• Beef: AAA Prime Flank Steak 🐮
• Sliced by hand. Not Pressed. 🔪
• Delicious Flavor 😋
  

Heat Level: No Heat

• Low Carb 🚫
• No Nitrates 🚫 
• No MSG 🚫
• No Artificial Preservatives 🚫

Bag Sizes: 2.25oz, 6oz, 12oz

The Fat Question answered: Many customers write in comments and questions such as "Fat goes rancid in a jerky, you fool!" or "Isn't Jerky supposed to be LEAN?" or "You must be using cheap cuts of meat to have all of that fat in there!" or my personal favorite "Fat makes jerky taste TERRIBLE!!" When you taste my Gourmet Keto Beef Jerky you'll quickly realize that yes, the "rules" can be bent. It is true that if you left fat in jerky and set a shelf life to 18 months like most other jerky manufacturers it would be inedible because yes, the fat would go rancid and ruin the jerky. The same is true with a beautiful tasty ribeye...If you leave it sitting in the open even wrapped in plastic for 18 months it would be terrible...but if you eat it right away, it's perfect, healthy and delicious and all of that fat makes it even MORE DELICIOUS! My Gourmet Keto Jerky is somewhere in between those 2...I marinate it and dry it, then carefully bag it and remove the air and add an oxygen absorber and only set the best by date for 6 weeks. If you consume it before that date it is healthy, delicious jerky perfection. Yes, it is a lot more difficult for me to manage my business with such short best by dates but I do that for you to give you the very best jerky eating experience.