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Vermont Smoke and Cure Vermont smoke cure beef jerky sticks antibiotic — Gator Grade D

Vermont smoke cure beef jerky sticks antibiotic

Vermont smoke cure beef jerky sticks antibiotic

Vermont Smoke and Cure

Gator Head
D36.9
Limited
🟢 Low Risk Additives⚠️ Partial Disclosures / Hidden

Gator Grade Breakdown

🥦Nutrition

Analyzes essential nutrient value per calorie.

6.4/ 100
⚙️Processing

Evaluates physical processing based on NOVA classification.

28.0/ 100
🧪Additive Risk

Evaluates the health risk of chemical additives and preservatives.

98.0/ 100

Ingredients

BEEF, MOLASSES POWDER, SEA SALT AND LESS THAN 2% OF SUGAR, SPICES (INCLUDING MUSTARD), PAPRIKA, TAMARIND POWDER, CULTURED CELERY POWDER*, CHERRY POWDER, ONION POWDER, GARLIC POWDER, LACTIC ACID STARTER CULTURE (NOT FROM MILK)., ENCASED IN A COLORED BEEF COLLAGEN CASING., TO SUPPORT QUALITY ⭑

💡 AI Recommended Swaps

A nitrate-free jerky, short ingredient listMeat and salt — you do not need the rest.
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