Signature BBQ Prime Jerky Fries
Flavor of the Month

$18.00

Signature BBQ Sauce Applewood Smoked Jerky Fries: A Taste of Texas Tradition

Step back in time and savor the flavor of our Original BBQ jerky fries. Our signature flavored jerky fries are infused with the tangy, smoky, and slightly spicy recipe of the owners uncle’s BBQ sauce from the 1980’s. The sauce recipe, re-created in 2019 after decades of being on the shelf is so good you can eat it with a spoon.

Each bag of our jerky fries was hand sliced, stripped, infused, and marinated for 24 hours, then smoked over applewood, soaking in the rich, savory depth of our amazing BBQ sauce – a blend perfected by two generations and steeped in Texas barbeque tradition. It’s the perfect marriage of bold smoke, authentic sweetness, and a touch of heat that keeps you coming back for more. This product weighs 4.5 oz.

  1. James Kay –

    This is the best jerky on the market…🔥🔥🔥

  2. Bailey Sanders –

    This flavor tastes like you just pulled it from a smokehouse rack. Great BBQ flavor!

  3. Anna –

    The smokey flavor is so embedded, it really does have a “just pulled off the smoker” taste and scent (very fresh). You will not find that in other brands

  4. Laila –

    This BBQ flavor is really amazing! You can really taste the smokiness. Definitely not like any other jerky

  5. Eli –

    This is the best jerky I’ve ever had!

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From Harvard Health Publishing:

Nitrates in processed meats (including processed jerky products)

“Cured or processed meats — bacon, sausage, hot dogs, and ham, as well as deli meats such as chicken, turkey, roast beef, and salami — often contain added nitrates and nitrites. These compounds prevent the growth of harmful bacteria, add a salty flavor, and make the meat appear red or pink.

Traditionally, food producers used synthetic sodium nitrate, but many now use nitrates derived from vegetables such as celery. The packaging on these products often contains phrases like “no added nitrates or nitrites.” But the fine print usually says something like “except those naturally occurring in celery powder.”

While natural nitrates might sound healthier, that’s not the case — your body can’t tell the difference. Nitrates convert to nitrites, and in the stomach’s acidic environment, nitrites interact with certain components concentrated in meat to form N-nitroso compounds, which are potential carcinogens. Earlier research suggested that these substances might be responsible for the increased colon cancer rates seen in people who eat lots of processed meat. But the connection remains unclear, says Dr. Willett.

However, there are other reasons to avoid processed meat, which he considers to be one of the least healthy types of food people can eat. “Processed meats contain other additives and are very high in sodium, which is a well-established risk factor for high blood pressure and heart disease,” he says. Many observational studies have linked high intakes of processed meat to a higher risk of cardiovascular disease.”

At Oak Cliff BBQ Company we do not use nitrates to cure our beef jerky. Properly smoked and dried out jerky will last approximately six months.

Our policy on consumption of our jerky has been reduced to two months from the smoke date, and one month from the package date. This ensures that our customers DO NOT consume nitrates, but rather the freshest, additive free jerky available anywhere.

As for nitrates in general? Oak Cliff BBQ Co’s take is simple: Never consume processed jerky made with nitrates.

Nitrates in processed meats (including processed jerky products)

“Cured or processed meats — bacon, sausage, hot dogs, and ham, as well as deli meats such as chicken, turkey, roast beef, and salami — often contain added nitrates and nitrites. These compounds prevent the growth of harmful bacteria, add a salty flavor, and make the meat appear red or pink.
Traditionally, food producers used synthetic sodium nitrate, but many now use nitrates derived from vegetables such as celery. The packaging on these products often contains phrases like “no added nitrates or nitrites.” But the fine print usually says something like “except those naturally occurring in celery powder.”

While natural nitrates might sound healthier, that’s not the case — your body can’t tell the difference. Nitrates convert to nitrites, and in the stomach’s acidic environment, nitrites interact with certain components concentrated in meat to form N-nitroso compounds, which are potential carcinogens. Earlier research suggested that these substances might be responsible for the increased colon cancer rates seen in people who eat lots of processed meat. But the connection remains unclear, says Dr. Willett.

However, there are other reasons to avoid processed meat, which he considers to be one of the least healthy types of food people can eat. “Processed meats contain other additives and are very high in sodium, which is a well-established risk factor for high blood pressure and heart disease,” he says. Many observational studies have linked high intakes of processed meat to a higher risk of cardiovascular disease.”
At Oak Cliff BBQ Company we do not use nitrates to cure our beef jerky. Properly smoked and dried out jerky will last approximately six months.

Our policy on consumption of our jerky has been reduced to two months from the smoke date, and one month from the package date. This ensures that our customers DO NOT consume nitrates, but rather the freshest, additive free jerky available anywhere.

As for nitrates in general? Oak Cliff BBQ Co’s take is simple: Never consume processed jerky made with nitrates.