Jack Link's Original Hickory Beef Jerky: 12g Protein per Ounce, Labelgrade C+
C+ 68 / 100 — Highest protein density we've graded — 43 g per 100 g, exceeding plain cooked chicken breast (31 g) because dehydration concentrates the meat. The Labelgrade is held back by extreme sodium (1929 mg per 100 g, or about 23% of the daily limit per ounce) and by the added sugar + brown sugar + MSG + maltodextrin + sodium nitrite formulation. Jerky's structural reality: high protein density + high sodium + cured-meat preservatives are baked into the category.
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Jack Link’s Premium Cuts Original Hickory Smokehouse Beef Jerky delivers 12 g of protein in 80 calories per 1 oz (28 g) serving (USDA FDC 1852296) — about 43 g of protein per 100 g, the highest density we’ve graded. The Labelgrade is C+ (68 / 100) despite the maxed-out protein density: extreme sodium (540 mg per ounce, 1929 mg per 100 g), 5 g of added sugar + brown sugar + MSG + maltodextrin + sodium nitrite drag the ingredient-quality and sodium scores down. Jerky’s structural reality.
Why this Labelgrade
| Dimension | Grade | Score | Why |
|---|---|---|---|
| Protein density | A+ | 100 / 100 | 43 g per 100 g — capped at 100 by the formula. Higher density than plain cooked chicken breast (31 g per 100 g) because dehydration concentrates the meat |
| Ingredient quality | C+ | 67 / 100 | 13 ingredients including sugar, brown sugar, maltodextrin (corn-syrup-adjacent), MSG, sodium nitrite (curing salt), sodium erythorbate (preservative). Beef is genuinely beef, but the additive count is meaningful |
| Sugar load | A- | 86 / 100 | 5 g per ounce (18 g per 100 g) — moderate per serving but high per 100 g, and all of it is added |
| Sodium load | F | 0 / 100 | 540 mg per ounce; 1929 mg per 100 g. About 23% of the daily limit per serving and 82% per 100 g |
| Fiber | F | 30 / 100 | 0 g, expected for a meat product |
| Saturated fat load | A- | 89 / 100 | 2 g per 100 g — well below the 20 g FDA daily limit — clean on saturated fat |
| Overall | C+ | 68 / 100 | The category leader for shelf-stable lean protein, with sodium as the structural trade-off. Good in moderation (1-2 oz at a time), poor as a high-frequency protein staple |
How it compares
| Product | Protein per 100 g | Sodium per 100 g | Calories per 100 g | Ingredients |
|---|---|---|---|---|
| Jack Link’s Beef Jerky (this product) | 43 g | 1929 mg | 286 | 13 |
| Plain cooked chicken breast | 31 g | ~75 mg | 165 | 1 |
| Tyson Chicken Nuggets | 15.6 g | 522 mg | 300 | ~12 |
| Premier Protein Vanilla Shake | 8.7 g | 67 mg | 46 | ~30 |
| Quest Protein Chips Sea Salt | 65.6 g | 594 mg | 375 | 7 |
Jerky and Quest Protein Chips occupy the extreme protein-density tier. Jerky uses whole beef + curing; Quest Chips use milk and whey isolates. Both deliver more protein per gram than any other category. Sodium is the price of jerky’s preservation method; isolate-based snacks like Quest Chips have meaningfully lower sodium per 100 g.
Whole-food equivalent
One 1 oz (28 g) serving of Jack Link’s Beef Jerky (12 g protein) equals roughly:
- 39 g of cooked chicken breast (about 1.4 oz of plain chicken)
- 2 large eggs
- 66 g of Fage Total 0% Greek yogurt (about 3 tablespoons)
In terms of dehydration ratio: 1 oz of jerky represents about 3 oz of fresh beef before drying. The protein doesn’t shrink during dehydration — only water does.
Scope
This page covers Jack Link’s Premium Cuts Beef Jerky Original Hickory Smokehouse in the 3.25 oz / 92 g package (UPC 017082700100, USDA FDC 1852296). Jack Link’s sells dozens of flavors (teriyaki, peppered, sweet & hot, sriracha, etc.) and multiple lines (Premium Cuts, Small Batch, Handcrafted, Original, Chicken Jerky, Pork Jerky). Per-serving protein is typically 10-13 g across the line; sodium varies from ~400 to ~700 mg depending on flavor and recipe. Always check the actual package label.
Ingredients (from the USDA Branded Foods entry)
Beef, water, sugar, less than 2% salt, brown sugar, maltodextrin, flavorings, monosodium glutamate, spices, smoke flavor, sodium erythorbate, citric acid, sodium nitrite.
Where to buy
Affiliate links — we may earn a commission at no extra cost to you. The Labelgrade score is independent of affiliate relationships. More.
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Quick Facts
Per serving · 1 oz (28 g)
Full nutrition facts
| Nutrient | Per Serving (1 oz (28 g)) |
|---|---|
| Calories | 80 |
| Protein | 12g |
| Total Fat | 1g |
| Saturated Fat | 0.5g |
| Trans Fat | 0g |
| Total Carbohydrates | 5g |
| Dietary Fiber | 0g |
| Total Sugars | 5g |
| Sodium | 540mg |
| Cholesterol | 30mg |
| Calcium | 20mg |
| Iron | 1.4mg |
| Potassium | 0mg |
Scope: This page applies specifically to Jack Link's Premium Cuts Beef Jerky Original Hickory Smokehouse (3.25 oz (92 g)) · UPC 017082700100. Other sizes, flavors, or formulations may differ.
How this fits each diet
Each score is computed from the same USDA nutrition + ingredient data, against the published rules of each diet. They tell you "does this food fit this diet" — not whether the diet is right for you.
contains animal-derived ingredients
contains meat, fish, or gelatin
no wheat, barley, rye, or malt detected in USDA ingredient list
Frequently Asked Questions
How much protein is in Jack Link's Beef Jerky?
12 grams of protein per 1 oz (28 g) serving (USDA FDC 1852296) — about 43 g protein per 100 g, the highest density of any shelf-stable snack we've graded.
How many calories per ounce?
80 calories per 1 oz serving — exceptional for the protein delivered (6.7 calories per gram of protein, the most efficient ratio in our database).
How much sodium is in one ounce?
540 mg per 1 oz serving — about 23% of the FDA's 2300 mg daily sodium limit. Per 100 g (about 3.5 servings) that's nearly 1900 mg, or 82% of the daily limit. Sodium is the main caveat for jerky as a regular protein source.
Why is the sodium so high?
Sodium is structural to jerky-making. Curing meat (the salt-and-nitrite step) draws moisture out and inhibits bacterial growth, which is what gives jerky its shelf stability. You can't make traditional jerky with low sodium — modern 'reduced sodium' jerky still typically lands around 300-400 mg per ounce, vs 540 mg here.
Does it contain MSG?
Yes. Monosodium glutamate is listed in the ingredients as a flavor enhancer. MSG is FDA-recognized as safe but is one of the ingredients commonly avoided by minimal-processing diets.
Is the sugar added?
Yes. Both 'sugar' and 'brown sugar' are listed in the ingredients along with maltodextrin (a sugar-derived starch). The 5 g of sugar per ounce is all added.
Does it count as 'high in protein' under FDA rules?
Yes — 12 g per serving is 24% of the FDA 50 g Daily Value, above the 20% threshold for the 'high in protein' claim.
How does it compare to plain cooked chicken breast?
Per 100 g: jerky has 43 g protein vs chicken's 31 g — 39% more protein per gram of food. Per calorie: chicken is slightly more efficient (~5.3 cal/g protein vs jerky's 6.7). Per sodium: chicken is dramatically better (75 mg per 100 g vs jerky's 1929 mg). Jerky's value is shelf-stability and convenience; chicken's value is sodium and ingredient simplicity.
Why is the protein-density score capped at 100?
The Labelgrade formula caps each dimension at 100. Jack Link's raw density of 43 g per 100 g would score 114 / 100 by our formula (50 + density × 1.5); we cap at 100 / A+ because once you exceed plain cooked chicken breast, you've effectively maxed out the realistic ceiling for whole-food protein density.