Seamus Mullen of NYC’s Tertulia restaurant makes his delightful beef jerky with grass-fed flank steak. He seasons it with Bragg Liquid Aminos (similar to tamari) as well as ginger, garlic, maple and smoky chipotle. It holds up well in the fridge, making it perfect for snacking. Slideshow: More Flank Steak Recipes
Gone are the days when beef was the default jerky choice. Now there are a multitude of snackable jerky varieties, made with everything from trout to mushrooms. Here are six of our favorites—for mindless snacking or a protein packed pick-me-up.
Rachel Graville created this licoricey, Asian-inflected jerky after drinking a Manhattan Special soda, a fizzy, coffee-flavored drink created in 1895. More Tasty Snacks