The BIG Cherry

$2.40

$2.40 each

CandySKU: 741

The Big Cherry candy has a nostalgic legacy rooted in American confectionery history. While exact origins are debated, it is widely recognized as a product of Adams & Brooks, Inc., a California-based candy company established in 1932. The candy itself is believed to have emerged around that time or shortly after, aligning with the company’s early focus on innovative treats. Big Cherry features a whole maraschino cherry at its core, surrounded by a sweet cherry-flavored cream, coated in a chocolate-like shell (often made with partially hydrogenated oils rather than pure chocolate), and sprinkled with chopped peanuts for crunch. This combination made it a standout in the era of classic candy bars.

Originally marketed as “Christopher’s Big Cherry” (a nod to a possible brand or founder influence), it gained traction as a retro treat, evoking simpler times. By the mid-20th century, it was a familiar sight in drugstores, candy counters, and gas stations, particularly on the West Coast. Though not as nationally dominant as some contemporaries like Cherry Mash (introduced in 1918 by the Chase Candy Company), Big Cherry carved out a loyal following. Its enduring appeal lies in its bold flavors and textures, despite occasional critiques of its modest cherry size or artificial coating. Today, it remains a cherished, if niche, piece of candy history, still produced and enjoyed by fans of vintage sweets.

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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.