Specialty Food Magazine

SUMMER 2014

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Acme Smoked Fish Company Ruby Bay Smoked Alaskan Wild King Salmon Jerky. The Ruby Bay brand has extended its smoked Alaskan wild king salmon jerky line by intro- ducing individually packaged 0.6-ounce strips, all kosher and each with 9 grams of protein. Also in 1.25-ounce pack- ages, varieties include teriyaki, peppered salmon, and the new orange ginger. All are hand-cut and smoked with alder and cherry wood. Along with jerky, Acme produces smoked salmon, specialty smoked fish, seafood salads, and herring through its four brands: Acme, Blue Hill Bay, Ruby Bay, and Great American. acmesmokedfish.com Alaska Cannery and Smokehouse Wild Salmon Jerky. For its wild salmon jerky, Alaska Cannery uses fish that swam free- ly in the Bering Sea, Gulf of Alaska, Southeast Alaska, and North Pacific Ocean. Last year, the company upgraded its line, improving the taste and packaging. It also added a mango- chipotle flavor (which joins smoked and pep- per varieties). The 3-ounce packages con- tain hand-packed wild salmon from sustain- able fisheries, made with minimal ingredients; smoked, for instance, features just wild Alaska salmon, sugar, salt, citric acid, spices, and alder wood smoke. Alaska Cannery and Smokehouse also sells hot-smoked, cold-smoked, frozen, fresh, and canned seafood products. alaskacannery.com Chef's Cut Real Jerky. Blair Swiler grew up in a restaurant family, learning the importance of making food from scratch. As a child, he worked alongside his father cutting steaks, hand-forming burgers, and cold-smoking lox. Now, for his brand-new jerky company, Swiler hand-cuts premium meat. The gluten-free line includes Real Steak Jerky in original (with soy sauce, horseradish, and liquid smoke) and chi- potle cracked pepper, Real Turkey Jerky, and Real Chicken Jerky in roasted red chile. Each package contains 30 grams of protein. chefscutrealjerky.com Field Trip Jerky Cracked Pepper No. 7 and Crushed Chiles No. 19. Founded in 2011 by three friends with a distaste for processed "gas station" jerky, Field Trip now sells its goods to JetBlue, Costco, Bed Bath & Beyond, and other major retailers. Its two new products: turkey jerky in Cracked Pepper No. 7 and Crushed Chiles No. 19. They join beef jerky in Original No. 3, Honey Spice No. 11, and Teriyaki No. 23. Fat-free, low-sugar, and low in sodium, the high-protein turkey jerky is gluten-, hormone-, and antibiotic- free. fieldtripjerky.com Gary West Meats Wood River Smoked Wagyu Jerky. For its new small- batch Wood River Smoked Wagyu jerky, Gary West uses registered Japanese Wagyu cattle breeds raised in Oregon. (According to the company, in Japan, the meat would be desig- nated as Kobe.) The heavily marbled and tender meat is hand-cut from whole inside top rounds, removing excess fat and trim. It is then mixed with spices in a vacuum tumbler and smoked over pear wood chips from local orchards. The company has a Jerky of the Month club and even offers tours of its Oregon factory. garywest.com Krave Jerky Artisanal. Founded by Jon Sebastiani, who was craving a snack while training for the New York City Marathon in 2009, Krave just released five gluten-free flavors: sesame ginger beef, five-peppercorn beef, cabernet rosemary beef, chardonnay thyme tur- key, and honey peach barbecue pork. All are made using meat in accordance with stringent animal welfare standards. To make its jerky, the company slices lean, whole-muscle meat, bathes it in marinade for 48 hours, and then bakes it. The result is antibiotic-, nitrite-, MSG- and corn syrup–free jerky with virtually no fat and fewer than 90 calories per serving. kravejerky.com Native American Natural Foods Tanka Buffalo Cranberry Jerky. Melding traditional Native American recipes with scientific methods, Native American Natural Foods was found- ed in 2005 on the Pine Ridge Indian Reservation in South Dakota. The company produces the gluten-, nitrate-, antibiotic-, and hor- mone-free Tanka line of bars, bites, wild sticks, and buffalo hot dogs. Inspired by pemmican and wasna, traditional product roundup 124 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com productroundup_jerky.indd 124 6/4/14 2:39 PM

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