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Jerky Lore!
So, What Exactly
is JERKY?
To some people the word "jerky" conjures up images of cowboys on a
dusty trail ride, fur traders and trading posts or Indians in a camp
after a hunting trip. And indeed jerky was a staple in the diets of
these rugged people. But the jerky of those days was not anything
like we know it to be today. Salt and pepper were not readily
available ingredients in those day, and the flavors found in today's
jerkies did not exist. Additionally, the process of preserving was
much different. The American Indians would pound the meat of venison
or buffalo into a pulp with lard and berries and keep it in a cool
place. This rough form of jerky was and still is known as
"pemmican". The lard would act as a preservative, much like duck is
stored as confit today. They would also cut the meat into strips and
dry it in the open air. This would produce a very bland and dry meat
that would eventually be soaked in water before cooking or simmering
in stews. The Indians would make a traditional stew called Wash-tunk-ala
from dried deer or buffalo, tubers, wild onions and peppers, dried
corn kernels, and cornmeal. Though bland by today's standards, it
was every bit a gourmet dish in those days.
Today, some people can't even go fishing without a bag of jerky
in their gear, and to those people we would like to share our
commitment to perfecting the art of jerky making. Salts, sugars,
cures and infinite variety of herbs, berries and seasonings, combined
with high-tech ovens and smokers have turned this one time staple into
a specialty food found in stores and meat shops across the country.
But as any jerky lover can tell you, there are many types and styles
of jerkies out there and when you get the good stuff, you know it.
That's where we enter the scene!
Our jerky is made from solid muscle meats, like top round and
flanks; not the pulverized and formed kind you might find in a truck
stop. We slice these meats a little thick so the meats retain their
flavor. Only the freshest seasonings, herbs and peppers available are
used to produce a consistently flavorful jerky. Hard hickory wood is
used to add just the right amount of smoky flavor during the drying
process. The resulting jerkies are actually a bit habit forming!
Thank your stopping by our website. We are confident you
will enjoy eating them as much as we take pride in preparing them
for you. As always, our products are fully guaranteed, and
we would appreciate your comments
or suggestions.
Bon Appetit
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