Prepare for an inferno of flavor with Cedar Valley Cuts Premium Beef Jerky: Ghost Pepper! Crafted for the true chilehead, this is our most intensely fiery creation, delivering a bold and unforgettable heat experience. We begin with only the finest cuts of lean Angus beef, expertly hand-selected, craftily prepared, and tenderized to achieve that perfect, satisfying chew. Each tender strip is then infused with our signature homemade recipe and slow-dried to perfection, featuring: Blistering Ghost Pepper Heat: A powerful punch from authentic Ghost Pepper sauce and flakes, creating an exhilarating and sustained burn. Balanced Sweet & Savory Base: Beneath the intense heat lies a rich foundation of brown sugar, savory soy, and aromatic spices, ensuring the flavor is as deep as the spice is extreme. Smoky Depth: A hint of smoked paprika complements the fiery profile, adding a layer of complex aroma. Uncompromising Intensity: Designed for those who demand the ultimate kick, delivering an experience that truly pushes the boundaries of heat. This jerky is for the brave. Handle with caution, savor with respect, and prepare for an adventure for your palate. Elevate your snack. Taste the Cedar Valley Cuts difference. Ingredients: Beef, Water, Soy Sauce, Brown Sugar, Worcestershire Sauce, Ghost Pepper Sauce, Garlic Powder, Onion Powder, Smoked Paprika, Lime Juice, Red Pepper Flakes, Ghost Pepper Flakes. (Contains: Soy, Wheat) Nutritional Facts (Per 1 oz Serving): Calories, 80 to 110; Total Fat, 1 to 6 grams; Saturated Fat, 0 to 2 grams; Trans Fat, 0 grams; Cholesterol, 20 to 35 milligrams; Sodium, 350 to 650 milligrams; Total Carbohydrates, 5 to 12 grams; Dietary Fiber, 0 to 1 gram; Total Sugars, 4 to 10 grams; Protein, 9 to 14 grams. Percent Daily Values (based on a 2,000 calorie diet): Total Fat, 1 to 8%; Saturated Fat, 0 to 10%; Cholesterol, 7 to 12%; Sodium, 15 to 27%; Total Carbohydrates, 2 to 4%; Dietary Fiber, 0 to 4%; Total Sugars, ; Protein, 18 to 28%; Vitamin A, 2 to 8%; Vitamin C, 4 to 15%; Calcium, 0 to 2%; Iron, 2 to 8%. Please note that this is a general guideline and not based on laboratory analysis.
