While at a holiday party this month, I ran into the owner, Ricky Hirsch, of Think Jerky and was a bit blown away when tasting a sample of his turkey jerky, among other sustainable flavors. Our conversation flowed and I asked if Ricky could share a little of his story on my blog. Enjoy!
Per Ricky: “Jerky has always been my favorite food until I was old enough to realize that it just wasn’t healthy. Gas station jerky has always been pumped full of hormones, antibiotics, and preservatives. I gave up eating it because I thought that’s how jerky had to be.
Two years ago I came to the realization that jerky is just baked protein and has the potential, if made properly, to be one of the healthiest foods you can eat. Since I’m not a cook, I partnered with three of the best Chefs in the country to make the recipes. Our Chefs include:
- Laurent Gras | Three-Star Michelin Chef
- Gale Gand | Food Network Host
- Matt Troost | Farm-to-Table expert
We are the first company ever with a collection of Chefs like this and the first company ever with a three-star Michelin Chef. Think Jerky only uses sustainable-raised proteins, with restaurant quality ingredients in recipes by famous Chefs. All of our ingredients are gluten free, Non-GMO, all natural, no nitrites, and have no added hormones or antibiotics.
Our jerky is perfectly portioned in single-serve 100 calorie bags that have 16g protein and only 6g carbs, and is the perfect snack for traveling and the 2pm snack.
We are just launching this week and completed our Kickstarter where we ended up a top 5 most backed food ever. We have already been featured in Food & Wine Magazine, Eater, Crain’s, Paleo Magazine, WGN TV, Splash, Chicago Tribune, Michigan Avenue Magazine, and many more, pretty crazy for a product that’s not fully launched yet.
You can find our jerky online at www.ThinkJerky.com and locally in Chicago
Thank you for letting me share a little of our story and hope your readers can easily find our product and enjoy the benefits, including flavor!”