The truth about preservatives in beef jerky

If you're a fan of beef jerky, you've probably noticed that many commercial brands contain preservatives like sodium erythorbate and sodium nitrite. But have you ever stopped to think about what these additives do and why they're used? At Moses Family Jerky, we believe in making our jerky the old-fashioned way – without any added preservatives. Here's the truth about preservatives in beef jerky and why we choose to skip them.

First off, it's important to understand what these preservatives do. Sodium erythorbate is a chemical that speeds up the curing process and helps to retain the color and flavor of the meat. Sodium nitrite, on the other hand, is used as a food additive to prevent the growth of bacteria and preserve the flavor of the jerky.

While these preservatives may seem like a quick and easy way to extend the shelf life of beef jerky, they come with some potential health risks. Sodium erythorbate has been linked to allergic reactions in some people, and sodium nitrite has been shown to form carcinogenic compounds when exposed to high heat.

At Moses Family Jerky, we prioritize the health and safety of our customers. That's why we choose to make our jerky the old-fashioned way, using only natural ingredients and no preservatives. We believe that good beef jerky should be made with high-quality meat and natural seasonings, not a bunch of additives.

If you're looking for a healthier option when it comes to beef jerky, give Moses Family Jerky a try. Our homemade-style beef jerky is made with care and attention to detail, and we guarantee that you'll taste the difference. Plus, you can feel good knowing that you're supporting a small business that values quality and transparency.

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