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The Danks Story

It all began in 2016, with a simple vision: to craft the finest beef jerky while maintaining the pure quality and flavor that comes from only the best beef. 


The outcome: Thanks Danks.


Over the past eight years, we developed a product free of additives that don't belong in beef.


Using simple ingredients and our handcrafted process, we have found a way to create and perfect America's favorite snack. 

Our promise to you is that we will never skimp on the quality, care, or craftsmanship that goes into each and every bag of Thanks Danks.


We stand beside this product enough to put our name on it. And we hope you like it as much as we do.


Garret Danks

The man behind it all

The first time I had beef jerky, I was four years old. And still, to this day, beef jerky is my favorite food. As a kid, I remember going to the gas station and carefully examining all the different jars of jerky, trying to find the perfect piece.  

Today, there are fewer jars to choose from and too many commercial brands that are loaded with sugar. I personally believe that meat should not taste like that.


It was around 14 years old that I started researching everything I could about beef jerky, before making my first batch in 2012. Over the years, I learned everything I could about beef:

  • What makes the best marinade?

  • Which cut of beef gives you the best quality?

  • Which seasonings keep the flavor of the beef?

  • How can I make this better than what is being sold?

After discovering that my wife had an autoimmune disorder, like so many of our friends, colleagues, and family members that are celiac, gluten intolerant, or diabetic, I made it my mission to produce a beef jerky product that was safe for everyone. So in 2016, Thanks Danks was born.

Jordan Danks

Taste tester

I like to call myself the (wo)man behind the curtain. With a background in film and advertising, it is my job to take care of the Thanks Danks brand. And while I thoroughly enjoy maintaining our image and everything that happens behind the scenes, my favorite role in our company is sampling the recipes that come out of the kitchen.


When we discovered my autoimmune disorder, as well as my corn allergy, Garret made it his mission to create a beef jerky that would still taste amazing --while being safe for me, and anyone dealing with food-related allergies or problems -- to eat. 

I always tell people that they're in for one heck of a Danksperience when they try our beef jerky.


Not only will it be the best jerky you have ever had, but you will constantly ask yourself "How did I manage to finish an entire bag, by myself, in one sitting?"

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