Native North Americans discovered the value of dried buffalo or bison meat long ago. They called it “pemmican”. The thin strips of dark, lean dried meat provided the perfect nutritious, high-energy food for hunting and living in the wild. Through drying in the hot summer sun or smoking over an open fire, the meat became durable and non-perishable. Local herbs and fine spices from native tribes added to its natural meaty taste.
Meanwhile, Europeans had also started to dry meat for long journeys and when times were tough. Early Spanish immigrants left their meat supplies to air-dry aboard their sailing ships, bringing the word “ch’arqui” to America. Pronounced in the typical Native American accent, the Spanish word “ch’arqui” soon became what is known today as “jerky”.
The Link family combined old Indian preparation methods with traditional family recipes to create a savoury and spicy meat snack in a range of different flavours. From when Chris Link staked his claim in Minong, Wisconsin, a new American tradition was born. Chris’s sausages and smoked meats became legendary among the lumberjacks and pioneer farmers of Wisconsin’s great North Woods. Jack Link’s is available in Morrisons, WH Smith travel and selected convenience stores. Handy portions – available in 25g bag RRP £1.49, and resealable 75g pack RRP £3.49.