Saturday Farmers’ Market Vendor Feature: The Jerk Store

This week we are featuring The Jerk Store, a local company that produces artisan jerky, for an enjoyable snack that supports a healthy diet. Selling both beef and tofu-based jerky, makes for a selection that can suit almost all dietary needs! We had a chance to ask the owner and jerky creator, Kalkin, some questions and this is what we learned:

When did you start making jerky?

Personally, I started about five years ago. I wanted to start eating more jerky because I thought it was a good and healthy snack and I didn’t enjoy the options in the store so I made it for myself. Then we moved to Vancouver from Ontario three years ago, and that is when I started the company.

What makes your jerky a healthy snack?

We use all natural, local beef so it is raised without steroids or growth hormones. We don’t add any nitrates or preservatives to our jerky, so you aren’t getting any of that extra stuff in there, it’s just clean and natural ingredients.

What is the jerky making process like?

You get the beef in big chunks, and you slice it really thin. Then you marinate it with whatever flavor you want and then it dehydrates for about 4.5 to 5 hours.

Can you tell me about your jerky flavors?

We have a wide variety of flavors, none of the traditional kinds. They are all sorts of flavors that I have just sort of picked up in life and travels around the world, recipes I’ve got from friends, restaurants and things like that.

What flavours do you have with you today?

Today I brought 4 flavors, I do normally have about 7. We have a plain, which is your traditional salt pepper. I also have a horseradish, it’s spicy and great, tastes just like roast beef. I have a sweet heat which is a sweet and spicy sriracha based jerky, and then I have a really spicy ghost pepper one. We also have a spice rub which is great on the barbecue, popcorn, and roasted cauliflower.

You have a vegan jerky, as well as beef – so what is the biggest difference?

The largest difference is certainly the texture, the tofu will never have the same texture as beef. Honestly, though I do think the flavor comes through better in the tofu.

Where else can customers find your products for sale?

We are at a variety of markets around town, we do about 5 markets per week in the summer. As well, we have around 15 wholesale locations right now, which can all be found on our Website. Mainly breweries and independent liquor stores, the JAK’S Liquor stores and we also have our own store out in Coquitlam.

The Jerk Store can be found at our market this week, and their final day at the UBC market will be July 27th. Make sure you don’t miss them!

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