Jim's Jerky Burger Deal, every order under $50 will receive a FREE 25g bag of Jim's Burger Jerky.
Every order over $50 with the promo code: BURGER MEDIUM will receive a FREE 85g bag of Jim's Burger Jerky.
Every order over $100 with the promo code: BURGER LARGE will receive a FREE 300g bag of Jim's Burger Jerky.
Hey Dave, thanks for the order!!!
Garlic is taking a break for a while so we don't have any to send as samples at the moment sorry :(
No probs, I'll get garlic next time. Look forward to getting my jerky! :) Does the free burger jerky come automatically? It didn't appear in the cart when I added the code.
Yes it does Dave :)
It's like you know when I run out of jerky. Ordered a medium one.
Takes a Jerkaholic to know a Jerkaholic :)
Has anyone else attempted to join the newsletter/receive the 10% discount without any joy (i.e. no email/newsletter arrives, therefore no 10% discount)? Or alternatively has anyone successfully joined/become a 'VIP member' and received the 10% discount? If so, how did you go about it?
FAQ section says:
What is VIP status and how do I become a VIP?
If you are a regular customer and have bought from us five or more times you qualify as one of our VIP members and receive our meat products with a discount of 10%!
Please contact us via email if you have ordered online five times or more for us to set up your VIP account.
You will be notified via email that your account has been updated to VIP and you can then order online and receive discounts.
:)
mmmm biltong.
Ah I see waters, thanks for the tip-off, I should have looked into it a bit more thoroughly I guess!
Dear Jim's rep, I note you are a responsive rep, which is excellent :) I have a couple of quick questions:
What are the approximate percentages of weight lost from the raw meat when it is transformed into your jerky, biltong and drywors products? There is 'general' information available on this on the net (ranging upwards from 60% of the initial weight being lost), but figures/estimates vary dramatically, and I'm sure it depends on the process used/ how dry you make it etc. So I'm wondering what the percentages are for your products in particular.
What are the approximate 'use-by' periods for your jerky, biltong and drywors products? I understand this may vary somewhat from delivery to delivery, but could you please give me a 'minimum' amount of time that I could expect the use-by date to be in (i.e., 'all orders are shipped with a minimum of 6 months remaining until the use-by period', for example; something like that.)?
This will assist me in knowing whether I can 'safely' order a Kg or not; i.e., whether I'll be likely to use it within the use-by period. I apologise if this info is provided somewhere on the website, I did do a (very brief) check but couldn't locate it.
Do the packs feature a 'zip-lock' reseal thingy below the tear-open bit, such that after opening they can be rendered air-tight again? If not, roughly how long after opening should the stuff be consumed?
What do you reckon of 'Jack Links' jerky? I really like it/ buy heaps of it cause it can be bought in small portions from Coles for only $80 a kilo (substantially cheaper than your small portions), but I would consider changing to yours if I can achieve a similar per-kilo price by buying a larger quantity/ 10% off/ promotional offers etc.; because Coles does not sell any bags bigger than 50 g, 80$ is the lowest price for JackLinks jerky from Coles; buying bigger portions cheaper is not an option. Assuming I can achieve a comparable price, I'd swap because your is Aussie made, but Jacks is made in 'Un-Zud'. Not that I have anything against the sheep-fanciers, but I like to support Aussie made stuff whenever there is a comparable product available at a comparable price.
I've read that some companies use a sulfur-based product of some type in the curing process… (sulfoxides or dioxides if I remember correctly?)… do you guys use either of these? Are they bad/ anything to worry about? I note that butchers are not allowed to use them at all, which is why I ask.
Hey, sorry that I haven't been responsive lately. I'm not at work on the weekends and I had an exam Yesterday.
We loose about 60% of our overall weight.
Our use by is 7 months on our Jerky, after 7 months the flavour starts to degrade but the Jerky is still perfectly fine. Jerky last just shy of forever, we ate a 6 year old bag a while back and it was fine. Just very stale :)
At you're leisure, the zip lock helps but we recommend that you put our Jerky in an airtight container in a cool dry place.
Our jerky is more expensive but that's because we only use the best quality Australian topside been for our Jerky. Some other brands can afford to make their Jerky cheaper because of the quality of the meat that they use. It's true that our small bags are expensive but the packaging is expensive. Our bulk is much cheaper. A 1kg bag is $75 online, which is already cheaper than Jack Links. If you add a 10% discount for our VIP program the price of our bulk products comes down even more!!!
I can confidently say that we don't use anything nearly that bad. All of our nutritional information can be found right here: http://www.jimsjerky.com.au/beef-jerky-benefits/healthy-aspe…
Let me know if you need anything else :)
Cheers,
Jerky Stig
Received my jerky today. Ordered on the 13th and received 10 days later in Perth, a bit slow but you are forgiven because that is a lot of jerky for $105!!! Thank you.
The pack says store in a cool dry place. Once I open a pack am I ok to store it in a container in the pantry? Thanks
Thanks! I placed an order. I didn't have to add the burger jerky to the cart did I?
P.S I would love a sample of the Garlic jerky included in my order if that was possible. I didn't get an order no email starts with davejj@d