Welcome to our Smokehouse!
In Texas, there are just as many opinions about beef jerky as there are beer and BBQ.
Our family started making beef jerky the old fashioned way and we plan to continue the tradition.
We start with 100% Black Angus Beef, we trim off all the fat before slicing to offer you the most lean jerky possible.
Our jerky goes into the smokehouse for approximately 3 days and smoked with quality South Texas Mesquite Wood.
Our Beef Sticks are also lean, the sticks hang in the smokehouse for approximately 1 week. After we take the sticks out of the smokehouse, we remove all of the casing, it's a bit time consuming but well worth it!
We add NO artificial preservatives, MSG or anything we can't pronounce.
Our Original and Habanero Jerky has NO Sugar, that's hard to find these days.
We truly enjoy smoking meats and cheese and hope you enjoy eating them!