1. Grow
We use coconuts grown in the fields of Thailand and Vietnam. The coconuts are harvested young when the flesh is jellylike, and the water is sweet.
2. Scoop
After opening the coconuts, we tap the water to sell as a fresh, unpasteurized electrolyte filled, naturally sweet drink. Then we scoop out the coconut meat from the shell.
3. Marinate
Once the meat is cleaned, we marinate it overnight in one of our 3 specialty blends. The coconut meat soaks up the flavor and brings you hints of smoke, sweet, and bbq.
4. Dehydrate
To get the chewy jerky consistency, we dehydrate the marinated meat for hours. Since we don't exceed 115 degrees, our jerky can be enjoyed by everyone, including raw foodists.
5. Package
If we can avoid eating all the jerky ourselves, we seal the product with a moisture absorbing desiccant to keep it fresh and edible weeks later, without the use of preservatives.
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