Remember when jerky just came in “Regular,” “Spicy” and “Teriyaki”? And the most exotic it got was when it was made from game meats or salmon? Not anymore. A jerky renaissance is raising up the low-brow snack, and it’s aimed at health-conscious and discriminating meat-lovers everywhere.

Krave Jerky is leading the way by creating a small batch, artisanal jerky that comes in a variety of all-natural gourmet flavors you’d be more likely to find on a high-end restaurant menu than in a resealable pouch you throw in your backpack. Flavors like Smoky Grilled Teriyaki Pork, Pineapple Orange Beef, Basil Citrus Turkey, Sweet Honey Chipotle Beef, Curry Gourmet Beef, Lemon Garlic Turkey, and more.

All are carefully made – by hand – from lean cuts of meat devoid of hormones. For the beef (knuckle-cut) and turkey (breast) products, the meat is double marinated to lock in moisture. The pork (tenderloin) is barbecued on an open flame, brined and twice marinated. Then they braise the meat low and slow to keep it moist and tender.

Once that’s done, Krave doesn’t dry or dehydrate their meats, but bakes them instead, and that produces a jerky that is more tender and flavorful than any jerky you’ve had before. I’m a jerky fanatic (it’s my go-to snack of choice on the trail or at home), and when I first tried Krave, I expected to be ripping and tearing just to get a bite, as usual. But their jerky is so tender and moist, you’d swear you were biting into a steak.

Who says just because you’re spending a little time away from civilization, you have to be uncivilized?

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