Side Project Jerky provides a unique jerky eating experience crafted by chefs who desired a side project of their own.

It dates back all the way to our first collaboration with Chef Sean Magee, whose idea to perfectly encapsulate the joy of eating a delicious bowl of pho was brought to life through a recipe featuring a signature blend of herbs and spices. Chef Jonathan Adams has always had an affinity for the Great American West — complete with cowboys and the smell of deliciously smoky, barbecue. Combining Rival Bros Whistle & Cuss blend with ingredients such as smoked paprika and balsamic vinegar, Chef Jonathan Adams replicates the sweet, smoky flavor of burnt ends. Most recently, during our collaboration with Chef Jen Carroll, she opened our eyes to the magic of Berbere spice blend. Endlessly versatile and delicious, her Ethiopian-inspired creation packs sweet heat and citrus. 

Preserving the magic of what we discovered in the test kitchen, and bringing it to the products that are now available on the shelf nationwide is something we take great pride in. Bringing that consideration and creativity to beef jerky allows us to create the best representation of a place in portable snack form. Most of all, we aim to expand people’s palates beyond your standard jerky offerings.