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Greatist Approved Jerky! Bubba is pleased to announce that our Honey BBQ Chicken Jerky made the top ten Greatist Approved Jerky!  Greatist rated jerky on amazing tast, nutritional facts (low in sugar, high in protein), and reasonable price for serving size.  Check out the article on their website at Greatist!


The Face Behind Bubba's Carolina Jerky

About Bubba


Bubba Dunn grew up in an outdoor sporting family…whether hunting, fishing, or home grown livestock…little went to waste.  Lean meats that were not immediately consumed were generally marinated in an old family recipe of natural ingredients.  Then dried or smoked and put up for special occasions. 

Over Bubba’s thirty-five plus years of service in the U.S. Coast Guard and the U.S.  Army he had the opportunity to sample all kinds of jerky in every region of our great country and many parts of the world.  Bubba's only comment was “mostly bad flavored boot leather”.  Since retirement in 2004, Bubba has been perfecting his marinades, sorting through quality meat suppliers and keeping his family and friends supplied with the  best beef jerky in the land!  Bubba is a disabled American vet.  We support our troops!

Bubba's Carolina Jerky Facts

 We use ONLY local ranched meats from US ranchers.  No meat is imported.  Bubba ensures that the meats are the highest quailty possible and only uses brisket for beef, chicken breasts for chicken, and of course lean bacon for our new bacon jerky.  Bubba's jerkies are also healthy - high protein and low carbs in all of our beef and chicken jerkies.  Our products are great to use in recipes, try adding some bacon jerky to your morning scrambled eggs for a treat!  Check out our recipes for more ideas.


The word “jerky” comes from the Spanish word “charqui,” which means to burn meat (think of the modern version in the term: charbroiled). That’s pretty harsh, but its origin is appropriate. When the Spanish were first exploring the New World, they found natives in the Caribbean who cooked meat longer than normal, hung high over a low flame. This slow cooking took much of the moisture out of the meat and made it possible to take the food with them over long sea trips. Soon, Charqui was a staple of the sailors’ diets and eventually became standard pirate food (along with a healthy dose of rum).

Jerky was first introduced by the South American (Peru) native tribe called the Quechua (part of the ancient Inca Empire) in 1550 In the United States beef is the most popular meat from which jerky is made. In other countries the use of other animals such as pork or venison is more popular.

The concept of jerky is a more difficult thing to track. Native Americans ground up meat and mixed it with berries and herbs before slow cooking and salting it. This treat was known as Pemmican and served the same purpose as charqui. The preparation allowed the meat to be stored for long periods of time and eaten later without fear of spoiling. Africa has it’s own history of dried meat. Biltong is a type of dried meat that is a part of South African cuisine, but this treat was first introduced to Africa by Dutch traders in the 17th century. Prior to that, other parts of Africa had a traditional method of drying meat in a snack called kilishi. Kilishi uses peppers and herbs along with hanging the meat 25 feet up in the tree line where the insects won’t get to it. Most cultures have a variation of jerky that has evolved and adapted to the changing world. It’s amazing to see the huge differences in processing and preparation from the old methods to the new USDA regulated cooking procedures.

Jerky in a modern plant must be prepared with strict temperature and humidity to make certain that all pathogens and bacteria have been eliminated. Then it must be dried to a very specific level so that it can sit on a shelf in a bag for 12 months and still be safe to eat. Many companies use preservatives to make this process easier, but at Bubba's Carolina Jerky we have found that by our computer controlled cook cycles and meticulous monitoring, we can make a superior jerky with no additives or preservatives, and be sure that the shelf life is at least 12 months. Any beef jerky company legally making meat snacks in America must be under close USDA supervision. We are no exception. Our inspector is in our plant, checking records and procedures every day to be certain that all of our products are safe for the public. That is what the UDSA Establishment number on each bag of jerky means. It’s a guarantee to the public that the jerky is legal and safe. We’ve built our plant from the ground up to be an example of how jerky can be made safely and still have superior quality. We pride ourselves on knowing rich history of beef jerky and we’re delighted to be writing a new chapter in that history book with every amazing flavor and product we develop.

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