Samantha Weigel/Daily Journal
David and Denise Yosso prep pickles in their Belmont Jerk’N Pickle kitchen.
Whether you like something sweet, sour, spicy, tangy or tart, the owners of a Belmont-based organic company say they have something in stock.
The namesake Jerk’N Pickle company is David and Denise Yosso’s family concoction of recipes they’ve been perfecting for three years after tapping into a niche market of their own.
“We don’t have any competition, there’s plenty of people making pickles and plenty of people making jerky, but no one’s making both and we’re proud of what we’ve accomplished in this short time for getting where we’re at. And yes, we’re very unique and we pride ourselves on that,” David Yosso said. “I mean who doesn’t like beef jerky and pickles?”
David Yosso, 36, said he makes and designs playground equipment while Denise Yosso, 41, used to be in the wine business. However, about three years ago, they began to work with Denise’s brother pickling and making beef jerky.
The three buckled down to perfect the pickle-jerky duo and “we have a winning name, but we have a very serious product,” David Yosso said.
Their carnivorous customers can choose from eight flavors of all natural, pasture-raised angus beef jerky that includes teriyaki, habanero and gluten and sugar free.
For those who prefer some with a crunch, their artisan pickle line boasts unique and original mixes like dill, spicy, half sour and barrel fermented pickles. But the pickling doesn’t stop there; Jerk’n Pickle also sells spicy green beans, jalapenos and beets. All are certified organic from Webb Ranch in Portola Valley, David Yosso said.
Denise Yosso said the Jerk’N Pickle idea stemmed from her childhood in Southern California and David Yosso’s growing up in New York.
“I’ve been eating beef jerky my whole life. We used to take road trips every summer and we’d always eat beef jerky, my siblings and I. And David’s family is from Brooklyn and Queens so he grew up eating pickles. So we decided to put the two together, and the name’s kind of catchy too,” Denise Yosso said.
Making jerky is a time and materials consuming gig, David and Denise Yosso said. The Yosso family said they have a commercial kitchen in Belmont and although they begin with about 200 pounds of meat a week, it yields about 60 pounds of jerky.
“When you make jerky, it’s very cost intensive. ... It’s labor intensive because you have to trim and slice all the meat, then you marinade it then dehydrate it. So at the end of the day you have about a third of what you started with,” Denise Yosso said.
The amount of time it takes to make and preserve pickles depends on the variety and the fermentation process which ranges from one to three weeks, David Yosso said.
But the love and dedication behind their perfected pickle jerky combo will impress a range of palates, David Yosso said.
“We had a particular style we liked, which we emulated ... we were really going for the no nitrates, no preservatives higher end quality,” David Yosso said. “In other brands, you can find all kinds of things you can’t even pronounce. So we’re focusing on the all-natural ingredients. ... Great protein healthy snack alternative to many others.”
Curious consumers can find Jerk’N Pickle products at several farmers’ markets throughout the Bay Area, at 30 different independent retailers and at various events, David Yosso said. People can also visit the website to order direct and sign up up for their jerk of the month club, David Yosso said. The company is rapidly expanding and the Yossos said they hope to find more help.
“The demographic for the people that like our product is very vast. [Pickles and Jerky] go well together,” David Yosso said. “We’d experimented quite a bit and made them our whole lives. ... So I think we’ve honed our craft quite a bit and are producing some pretty exceptional products.”
For more information visit www.jerknpickle.com.
(650) 344-5200 ext. 106