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Artisan: Kings County Jerky

Think about your average beef jerky. And now think about pasture-raised, grass-fed beef jerky from a network of grass-fed beef suppliers from different parts of the country. Kings County Jerky has just that— they hand-trim, marinate, smoke, and package their jerky, impressing their customers with drool-worthy, explosive flavors.

The men behind the meat, Chris Woehrle and Robert Stout, were neighbors in Bed-Stuy, Brooklyn who enjoyed smoking small batches of jerky on their terrace. Soon, they decided to leave their high-powered jobs as an art director in the music industry and professional photographer to focus on their new business. They went on to win the audience favorite in the Next Big Small Brand competition in 2010, giving them the confidence to continue making jerky and open a headquarters in Bushwick.

 Now Chris and Robert regulars at Smorgasburg, New Amsterdam Market, and the Union Square Holiday Market, bringing their three flavors, Cracked Pepper, Korean BBQ, and Sichuan Ginger to the masses. In fact, their Sichuan Ginger jerky was a finalist in the Charcuterie category at the 2012 Good Food Awards.

 While they’ve been noticed by publications like Men’s Journal and The New York Times, and are in 75 stores nationwide, Chris and Robert still put as much attention to detail into their product as they did from the very beginning.

 “Kings County Jerky is all about quality. If we don’t have that outstanding product, we’re just another jerky company.” Chris said.

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