Have you ever been shopping for jerky and noticed vastly different protein counts in similarly sized packages?
If you're someone who reads ingredient labels, you've probably noticed this.
For example, each pouch of Ranger Bison Jerky contains 2 ounces of finished jerky. Our Hickory Smoked flavor provides 27 grams of protein per pouch, while Teriyaki, Jalapeño, and Ancestral Blend each provide 28 grams.
That's something customers frequently comment on when we're talking with them at farmers markets.
So why can two packages of jerky, weighing the same amount, contain different amounts of protein?
It comes down to what's in the package.
Jerky is made by seasoning meat and removing much of its moisture through drying. As water is removed, the meat becomes lighter, while much of its protein remains. That's why jerky can provide a substantial amount of protein in a relatively small package.
But not all jerky is made the same way.
The amount of protein in a finished pouch depends on several factors: the type of meat, the amount of moisture remaining after drying, and the other ingredients included in the recipe.
Some jerky recipes include ingredients such as sugar, maltodextrin, rice fiber, or added proteins. These ingredients can serve legitimate purposes, from balancing flavor to improving texture or managing moisture.
But they also contribute to the finished product's composition.
For example, sugar contributes weight without contributing meaningful protein. If a recipe contains more sugar per ounce of finished product, that can leave less room for protein-containing ingredients. Similarly, differences in moisture content can affect protein concentration, even between products made from similar meat.
A lower protein count doesn't automatically mean a product contains fillers or inferior ingredients. It simply tells you that the finished product has a different nutritional composition.
That's why we think it's worth reading both the Nutrition Facts and the ingredient list.
At Ranger, we start with pasture-raised bison, season it with ingredients chosen to complement the meat, and smoke it over real hickory.
We want the bison to remain the main attraction.
Because great jerky starts with great meat.
