The Thanks Danks Story
Hi, we’re Jordan and Garret, the husband-and-wife duo behind Thanks Danks. How did we get here? It’s a blend of allergies, a shared love of beef jerky, and the desire to change the way we snack.
Garret, a jerky aficionado, longed for a protein snack that tasted like the jerky from childhood rather than an overly processed piece of beef full of sugar and gluten, that left you with horrible breath.
Jordan, a failed vegetarian with a corn and MSG allergy, was sick of seeing these ingredients packed into every beef jerky brand on the shelf. She was looking for a high-protein snack full of flavor instead of additives, but continually coming up short.
After bonding over their shared love of beef jerky, and realizing finding a suitable high-protein snack without corn was like spotting a unicorn at a petting zoo, Garret decided to take action and began crafting his own recipe. No sugar. No gluten. No corn. No GMO’s. No Nitrates. No MSG. No Liquid Smoke. No Artificial Ingredients. Just a pure beef snack with real ingredients that you can pronounce and have in your pantry.
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:
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What makes the best marinade?
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Which cut of beef gives you the best quality?
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Which seasonings keep the flavor of the beef?
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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?"
