Step into the Kitchen    What do we make?  Great question my inquisitive friend. We make high quality delicious grass fed beef jerky that we enjoy sharing with our friends and customers.  How do we do it?  The questions keep getting better here folks. Let me tell you... First of all we make 2 different types of Jerky  East to Eat Style - We make this style of jerky by pressing our premium lean ground beef with our premium ingredients ending with an easy to eat jerky stick packaged in 80g packages for your enjoyment. It is still chewy but it doesnt get in your teeth and it is easy to eat... hence the name. Less rip and tear and more smiles. So if you like your jerky a little less tough and a whole lot tasty this is the style for you.  Traditional Cut - Our take on the classic style of jerky. Sliced right off of whole muscle cuts and then brined for 36 hours prior to smoking this tough classic is for the folks that enjoy working their way though the pack slowly and with patience. A little tougher and more chewy than our easy to eat texture. If you buy this and expect it to be soft you are going to need to pull up your big boy pants and get busy chewing because it is not soft. It is tough like the fronteir people that invented it hundreds of years ago.  What makes our jerky products special?  I am so glad you asked. Before our premium beef enters our kitchen where we make all our own receipes and only purchase premium pure ingredients,  it is raised in our pastures and cared for by us to ensure it is a premium product. With everything done in house we have complete control over our quality and deliver that quality to you.  Where do we make all this Magic Happen? Why in our own certified onsite commerical kitchen of course. There really was no other option in our minds when we started making jerky. Its imperative to flavour creation and deliverable quality of our product that we be able to have a hands on kitchen at our finger tips where we can practice, learn and master our craft.   Are their secretes involved? Of course their are and of course we are going to keep them but here is a basic break down on the steps Traditional Cut: Trim it - Slice it - Brine it - Rack it - Smoke it - Cook it - Inspect it - Sort it - Package it - Deliver it Easy to East Style: Mix it - Press it - Smoke it - Cook it - Inspect it - Package it - Deliver it  Everything else is a trade secret so good luck figuring it out muahhah All jokes aside we do gaurantee a safe and delicious product that is shelf stable and has been inspected up to 8 months in its packaging at room temperature for food safety. So we hope you will enjoy some Just Jerky. with us.

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