Clint Fletcher has had a jerky fascination since he was a kid and the salty snack was a rare treat. “I guess I kind of became obsessed with it,” says the man behind Double Barrel Jerky, a home-run Halifax business.
“It’s very fun and compelling to continue on making it.” With a background in banking and sales, his jerky obsession and the perfect gift from his wife—a dehydrator—Fletcher started making batches of jerky for his co-workers, but Double Barrel has grown into an addictive side project. He makes a batch of local beef jerky a week (with 10 flavours from Maple Cayenne to Spicy Southwest Chipotle to Sriracha), five kale chip flavours (like Chili Lime and Piri Piri) and can do custom flavours, too.
Right now, Double Barrel lives online, taking its weekly orders from Facebook but the longterm plan is to hook-up with local retailers to bring sweet, sweet dry meat closer to you.
