“Destined For Jerky Greatness”
KaiYen Mai was born into a family passionate about the delicate art of creating unique flavors and perfecting the soft, traditional Asian jerky textures.
For nearly 50 years, the family honed their craft and developed family recipes that have been passed on for generations.
“The Adventure That Sparked An Idea”
KaiYen began to travel the globe, journeying far and wide in search of new cultures and experiences. One such journey brought her to the heart of Africa.
While scaling the mighty Mt. Kilimanjaro, the highest freestanding mountain in the world, high-protein snacks were essential as fuel for optimal performance on this grueling feat.
Faced with sub-par flavors and textures of protein-rich bars and mixes, KaiYen realized the opportunity in the market for Fusion Jerky. The idea for an all-natural, high-protein, low-sodium delicious tasting jerky made without gluten, preservatives or nitrates had arrived.
“And So It Begins”
Ground breaks on Fusion Jerky’s state-of-the-art processing facility in Scottsbluff, Nebraska. Our USDA facility is held to the highest standards of quality and taste and only uses whole slices of premium meat cooked to perfection and seasoned with the finest flavors and artisan ingredients. We care about the quality of our products so our company is vertically integrated where we produce our own jerky using American raised meats.
“Fusion Jerky Hits Shelves”
After months of testing and tweaking, eight flavors of delicious jerky make the roster of Fusion Jerky offerings. Blending the innovation of American flavors with the soft consistency of Asian-style jerkies, Fusion Jerky offers a taste and texture experience unlike anything else. Fusion Jerky is also the first to launch a chicken jerky, leading the industry to new heights.