I have been making jerky at the current location since 1977. 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 at $36.00 a pound. It can also be brought in smaller amounts in house. All jerky that is shipped is vacuum sealed.