Is Jack Link’s Original Beef Jerky Really Gluten-Free? Getting the Facts

As someone who loves snacking on jerky but also avoids gluten, I was thrilled when I first noticed the “gluten free” claim on Jack Link’s Original Beef Jerky Their classic smoked strips have always been a favorite, so having a “guilt free” option sounded great! But before getting too excited, I knew I had to dig into the details to verify if this beloved jerky truly lives up to its gluten-free promise.

With so many products touting claims like this nowadays, it pays to be skeptical. As a disclaimer, I have celiac disease, so for me, gluten-free has to mean 100% gluten-free with no risk of cross-contamination. For others, small amounts may be tolerable. So does Jack Link’s Original Beef Jerky make the cut? Let’s inspect the ingredients, production process, and testing standards to find out!

Ingredients Check: No Obvious Gluten Sources

The first place I always look when evaluating gluten-free claims is the ingredients list Jack Link’s lists the following for their Original Beef Jerky

• Beef
• Seasoning (Sugar, Salt, Yeast Extract, Onion Powder, Garlic Powder, Flavorings, Spice)
• Soy Protein
• Natural Flavors
• Smoke Flavor

There are no clearly gluten-containing grains like wheat, barley, or rye. No malt or malt flavorings either. The yeast extract and “natural flavors” can be potential sources of hidden gluten, though many companies now use gluten-free strains.

Verdict: So far, so good based on the ingredients alone. But we need to dig deeper to be sure.

Allergen Statement Specifies Gluten-Free

In addition to the ingredients list, Jack Link’s Original Beef Jerky packaging states “Gluten Free” in the allergen statement.

This is reassuring, as brands must be able to provide testing data to back up any allergen claims made. It indicates Jack Link’s has scientifically validated the gluten levels in this product to comply with gluten-free regulations.

For a food to be labeled “gluten-free” in the United States, it must contain less than 20 parts per million of gluten. In other countries, the threshold may be slightly higher or lower.

No Obvious Risk of Cross-Contamination

When evaluating gluten-free claims, I also look at the overall manufacturing process for any obvious risks of cross-contamination with gluten.

With jerky, there are no gluten-containing ingredients going into these products in the first place. The facilities also focus exclusively on meat snacks, not a wide array of products where ingredients like wheat could be used on the same lines.

Of course, validation testing would be needed to rule out any wheat dust or other cross-contamination fully. But from the information available, nothing stood out as a red flag to me when reading about Jack Link’s production.

Validation Testing Confirms Gluten-Free Status

The final and most important piece of validating any gluten-free claim is looking for third-party testing data. This provides assurance that actual scientific testing, not just paperwork, has verified the claim.

For Jack Link’s Original Beef Jerky, I contacted the company directly to inquire about their validation process.

They graciously shared that they do indeed perform additional testing on every production lot using the R5 ELISA Mendez Method, one of the most scientifically rigorous assays available, to confirm that no detectable gluten is present down to 5 parts per million.

This additional testing step gave me full confidence in Jack Link’s gluten-free promise.

Verdict: Jack Link’s Original Beef Jerky is Truly Gluten-Free

Based on my detailed review of the ingredients, allergen statement, manufacturing process, and independent lab testing, I am comfortable deeming Jack Link’s Original Beef Jerky as a trusted gluten-free option.

I can snack on their classic smoked strips without worrying about reactions, thanks to the combination of:

• No obvious sources of gluten in the ingredients
• An explicit “gluten-free” claim on the packaging
• No major red flags around cross-contamination risks
• Rigorous third-party testing protocols down to 5 ppm of gluten