Fusion Jerky

The idea of Fusion Jerky came to KaiYen as she summited Mt. Kilimanjaro, the highest mountain in Africa. Protein was essential for the 6-day hike. The grueling feat revealed to KaiYen how necessary certain nutrients were needed for optimal performance, but also how great flavor qualities would help motivate her through the most challenging days on the trail.

Jerky has been a part of KaiYen Mai’s family for over 47 years where they perfected the craft of creating quality, Asian-style jerky. Her family background – and the influence of growing up in the Bay Area’s dynamic food culture – inspired KaiYen to “fuse” innovative flavors with premier meat textures to create the best, all-natural jerky with no preservatives, no nitrites, gluten free, high protein and low sodium on the market today.

Control over quality is critical to KaiYen, which is why she decided to build her own state-of-the-art processing facility in the bucolic town of Scottsbluff, Nebraska to ensure every step of the jerky process met her discerning standard of taste, texture and premier ingredients.

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