Perhaps Brooklyn isn’t the first place that comes to mind when you think of jerky production… especially Buffalo jerky! While it’s true that they haven’t exactly let herds take over the half finished condo developments of Williamsburg as grazing grounds, Ragged Butte‘s jerky is sold all over town thanks to Gretchen Skedsvold. Her father, “Wild” Peter Skedsvold, raises buffalo on the wide open plains of Alexander, North Dakota and she makes sure places like Bedford Cheese Shop, Brooklyn Flea, and Marlow & Daughters are well stocked.
There’s a reason this jerky sells so well in a borough where food choices are endless and even many gourmet offerings get lost in the shuffle. First off, the bison graze on their native prairie grasses supplemented with some whole grains but never corn, animal by-products, antibiotics, or growth hormones. Next, the air-dried whole-muscle meat is cured in small batches with real wood smoke and then hand seasoned with a simple but tasty blend of sugar, salt and Worcestershire sauce. It doesn’t hurt that buffalo jerky is lower in calories, fat and cholesterol than beef jerky and high in iron and Omega-3 fatty acids.
With meat like this, it’s a good meal in a pinch beating out energy bars and protein shakes for convenience, flavor, and health. It’s just as good tossed into your backpack as it is in a picnic basket paired with your favorite cheese, a cold Sixpoint Ale or a glass of bold Chianti.
photo courtesy of Steve Mirsky