Per recommendations: I added more photos, nat sound, made it longer, added some, changed the order around and spruced up the blog post.
Spring has sprung, and the markets are alive with the sound of chewing—jerky. Kings County Jerky Co. has been making all-natural beef jerky since 2009 and have burst onto the food scene. Between the Brooklyn Flea in Fort Green and the first day of the strictly edible purveyors of localvore yumminess, the New Amsterdam Market, they’ve been busy.
Chris Woehrle and Robert Stout have come a long way from smoking their meat on a balcony in Bed-Stuy. They still make the jerky in Brooklyn but in a shiny red and stainless-steel kitchen located in Bushwick, where they cut, season, dehydrate and bag it all themselves. Check out audio and pictures from the markets to get a peek into how the jerky is made, and sold, in Brooklyn.
