Maxbauer’s Jerky

Tastemakers

By Janice Binkert | March 24, 2018

Love jerky? Well, you’re not alone. Recent statistics show it’s more popular than ever. People today want an on-the-go snack that is portable (no refrigeration required), tasty, protein-rich, and nutritious, and jerky fits the bill. Maxbauer Specialty Meat Market, a fixture in Traverse City’s Old Town since 1913, was making it long before it became trendy. Products from its on-site smokehouse are perennial customer favorites, including its impressive repertoire of jerky: beef jerky in three varieties (legendary, corned beef, and Delmonico) as well as chicken, turkey, and bacon jerkies and snack sticks. “We have several varieties at any one time,” says Sean Torres, Maxbauer’s resident jerky expert, “and we’re always trying new flavors.” Jalapeño chicken jerky is made from boneless, skinless chicken thighs to retain moisture. Pork bellies are dry-cured and rubbed by hand, cured for 45 days, then low-temp smoked to make bacon jerky. “The maple bacon flavor is like meat candy,” said Torres. A little sign in the deli case by the jerky says, simply, “This stuff is delicious.” Want proof? Ask for a sample. But you probably won’t even have to, because the butchers will inevitably offer you one. Prices vary. Maxbauer Specialty Meat Market, 407 South Union St., Traverse City. (231) 947-7698. maxbauers.com