After working in the beverage industry for more than 30 years, James Rekoutis decided it was time to do something else. At age 50, despite his years of experience, getting another job wasn’t easy. But his daughter, Sue Ferrara, describes him as a “courageous entrepreneur,” and in 1982 he decided to go into business for himself.
A local meat snack business had fallen on hard times and was looking for a buyer. James bought their jerky recipe and a very small customer list, took what he got and made it grow.
In 1982, jerky had a bit of an image problem. “It was only associated with men, and it wasn’t very healthy,” Sue explains. “My dad decided to change that. At the time there were virtually no natural meat snacks available, but he thought about it creatively and decided to make a natural jerky. That set our products apart from the beginning, because ours was considered the first natural turkey jerky. Today, our products are also purchased by women for the entire family.”
Back in the beginning, James was making the deliveries from the back of his station wagon, while his wife was in the warehouse putting on the labels. “It takes a certain type of person to believe in themselves and have the drive and inner strength to be innovative,” Sue says proudly. “But no matter what, he just doesn’t give up. His hard work for 25 years has built up the business and made it the success it is today.”
SnackMasters Jerky has no nitrates or MSG, no preservatives whatsoever. The salt and sugar in the meat act as natural preservatives. The meat cuts are chosen to yield the highest quality product. They use the inside top round, which is the best part of beef, and only breast meat for the turkey jerky. The salmon and ahi tuna are wild, not farm-raised.
James felt that being customer-driven was the best way to grow the business. He started with turkey jerky and soon added beef. Then he created another line of range-grown turkey and certified natural beef. The cattle are raised on open pasture grasses in New Zealand and Australia. None of the animals are given antibiotics or added growth hormones. SnackMasters Jerky customer requests then gave James the idea to do fish jerky, so he developed the salmon and ahi tuna.
The SnackMasters Jerky staff shares the vision of James and Sue. Many have been with the company a long time. “Our plant manager and office manager have been with us from day one. All of our employees are motivated, dedicated and definitely part of the family. For each one of us, the goal is a quality, natural product that is distinct from any other meat snack.”
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