Whenever you rip open a bag of Jack Link’s meat snacks, you get a taste of
American tradition: a family-owned business that grew from hard work,
high-quality products, a sense of community and a little fun.
That’s the recipe that drives us today.
The foundation for Jack Link’s was set in the 1880s when Chris Link came to America from the old country and settled in the Northwoods of Wisconsin. He didn’t bring much with him, but he did bring his family’s sausage recipes. Talk about applaudable priorities.
Soon his sausages and smoked meats became legend. It was all anyone could talk about (or so we hear).
Continuing the family tradition of taking meat very, very seriously, Chris’ son, Earl Link, later opened Minong’s first general store and butcher shop.
In 1916, Earl had a son named Wolf Link who lived in the meat business from day one. Despite his predative name, Wolf grew to be a successful cattleman, raising the finest beef in all the land.
Raising cattle was one thing. But his greatest accomplishment was raising his son, a boy named Jack Link.
While hunting one day with his boys, Jack had the idea to make jerky with his great-grandfather's old-world recipes (because, let’s be honest, they were better than anything found in stores). Together, he and his sons worked to create our inaugural product: Jack Link's Original Kippered Beef Steak, an instant classic enjoyed by friends, neighbors and eventually the region.
Jack Link and his son Troy, President and CEO, reflect on the history of Jack Link’s meat snacks.Like the generations before, Troy Link followed in the footsteps of his forefathers. There was no escaping the “meat” in his veins. 130 years and five generations later, Jack and Troy work side by side each day with an unwavering commitment to crafting high-quality, delicious protein snacks.
Unlike some other jerky brands, we craft protein snacks with 100% beef, turkey, chicken and pork.
We use the leanest cuts of meat, slice them into snack-worthy strips and then follow a 100-year-old family recipe to perfectly craft our jerky.
Our meat is marinated with select, premium ingredients and a unique blend of herbs which gives Jack Link’s its remarkable flavor.
We slowly cook and dry the meat in our own smokehouse.
Sure, we’re proud of our personal history, but working with the community is our legacy.