...I have been making jerky at the current location. Through trial and error we decided to make one kind and do it great. This beef jerky is more of a beef stick.  It is made of USDA inspected meat, hand cut, and marinated in spices for three days prior to smoking. I hang it on bacon hooks and put in the smoke house for eight hours.  The result is a hickory smoked beef stick that is flavorful, moist and tender.

I sell beef jerky out of my store that is not vacuum sealed and can be purchased in any amount in-house.  All jerky that is shipped is vacuum sealed.