Our Original Beef Jerky is the one we make the most of. Lean beef, our house marinade with soy, Worcestershire, garlic, and black pepper, then dried low and slow until it has the perfect leathery chew and deep color. No liquid smoke, no tenderizer powder, no mystery. Just meat, salt, and time.
How To Cook It
Ready to eat. No cooking needed.
Typical timing: Open the bag.
- 01It’s fully dried and cured. Eat straight from the package.
- 02If you want it a little softer, you can steam it briefly or microwave for 8–10 seconds (don’t overdo it or it gets tough).
- 03For backpacking or long days outside, it’s basically perfect as-is.
- 04Store opened jerky in an airtight bag or container. It will keep for weeks in the fridge or a cool dry place.
Best for: Hiking, hunting, fishing, road trips, emergency protein, anyone who wants real jerky instead of the shiny gas-station stuff that tastes like chemicals.
What’s In It
Short list. Real ingredients.
Ingredients
- · Lean beef
- · Soy sauce
- · Worcestershire
- · Garlic and black pepper
- · House cure blend
- · Real smoke
Sourcing: Beef from the same Upper Midwest sources. Marinated and dried in the shop in small batches so we can actually taste it as it comes out.
Very high protein, low fat. Properly dried so it doesn’t spoil easily. Real ingredients only.
Why Butcher Shop Matters
The big jerky brands use liquid smoke, sodium erythorbate, and enough preservatives to survive a nuclear winter. Ours is made the old way — real marinade, real smoke, real time in the dehydrator. The texture is chewier and more satisfying, and the flavor is cleaner. This is what jerky is supposed to taste like when someone who actually eats it is making the decisions.
FAQ
Quick answers.
How chewy is it?
Properly chewy — the kind where you work on a piece for a minute. Not the leathery shoe-sole stuff that some commercial jerky becomes, and not the soft fake stuff either.
Is this the same jerky you sell at the counter?
Yes. Same recipe, same process. What ships is what we sell every day in Bemidji.
How long does an opened bag last?
In a zip bag in the fridge, easily 3–4 weeks. In a cool dry place (hunting camp, backpack), a week or two is safe. It’s very stable when properly dried.