Jack Link’s Beef Jerky And Biltong Have Their Roots In The 1880s When Chris Link, An Immigrant From Europe, Settled In The Northwoods Of Wisconsin, USA. He Brought With Him His Family’s Treasured Sausage Recipes, Laying The Foundation For A Meat Snack Legacy.

Chris’ Smoked Meats Soon Became Renowned In The Region, And His Son, Earl Link, Continued The Tradition By Opening Minong’s First Butcher Shop And General Store. 

The Meat Expertise Passed Down To Earl’s Son, Wolf Link, A Successful Cattle Farmer Dedicated To Raising The Finest Beef. Wolf’s Greatest Accomplishment, However, Was Raising His Son Jack Link.

While Hunting With His Sons, Jack Had The Inspiration To Use His Great-Grandfather’s Old-World Recipes To Create Beef Jerky. Together, They Crafted The Inaugural Jack Link’s Original Kippered Beef Steak, An Instant Hit With Friends, Neighbours, And Eventually, The Entire Region.

Nationwide Distribution For Jack Link’s

In 1986, Jack Shook Up The Meat Snacks Industry By Selling His Namesake Beef Steaks To Convenience Stores Across Wisconsin. The Brand’s Growth Skyrocketed When Jack Invested In A Jerky Packaging Machine, Enabling Nationwide Distribution To Stores Across The Country.

Unlike Some Jerky Brands, Jack Link’s Crafts Its Protein Snacks Using 100% Beef, Turkey, Chicken, And Pork. We Use Only The Leanest Cuts Of Meat, Slice Them Into Snack-Worthy Strips, And Follow A 100-Year-Old Family Recipe To Perfectly Craft Our Jerky And Biltong.

Our Meat Is Marinated With Premium Ingredients And A Unique Blend Of Herbs, Imparting Jack Link’s Remarkable Flavour. We Slowly Cook And Dry The Meat In Our Own Smokehouses, Ensuring Consistent Quality And Taste.

As A Family-Owned And Operated Company With Rural Roots In Wisconsin, We Take Pride In Our Hard Work And Pioneer Spirit. This Spirit Lives On Through Our Team Members Who Work In Small Towns Across America, Upholding The Jack Link’s Tradition Of Crafting Exceptional Beef Jerky And Biltong Snacks.