Black Pepper and Sea Salt Beef Jerky

This is not a mass produced item. It takes craftsmen & craftswomen to be trained for years on how to properly get all the steps right in preparing, cooking and flavouring the meat. All the while maintaining all necessary FDA certifications.

Our jerky is prepared from California beef that is raised with no hormones. We take great pride in knowing that all of the ingredients that go into our jerky are locally made. We only use high quality products from companies who share our commitment to excellence.

Our jerky is always Handcrafted. Using small batch production runs. This ensures that there are diligent and devoted people making sure that the meat is trimmed, marinated, screened and cooked to perfection. Rather than rely on automation and machinery to rush production, we takes pride in a personal and conscientious approach, with real people insuring that each batch is perfect.

Our cooking process & recipe has been perfected in the 1950s by S. Boyd. It’s a tradition that’s been passed down to her children and grandchildren. Over the decades, great jerky transformed from a hobby to a passion and finally it became a way of life! Bringing this process and delicacy to the world as a commercial product meant not compromising at all on the amazing jerky we made in our home kitchen. The only way we could keep the quality and home-cooked flavour of Granny's original recipe jerky was to cook small batches, caring for each piece of meat and bag of jerky.

Every single bag of jerky that comes out of our plant has been individually crafted and inspected by real people and by meticulous eyes that no machine could ever equal.

We worked closely with engineers and scientists to design and create chambers that allow us maximum consistency. Even though the racks of meat fill the ovens, our patent pending airflow technology insures that every single piece of jerky is cooked to perfection. Our computer controllers monitor the heat and humidity inside these chambers every five seconds so not a single piece is over or under cooked.

Our manufacturing facilities are audited annually by Merieux-Silliker for Good Manufacturing Practices. Each year our score has surpassed the previous year with our current score that ranks us in the top 1% of meat processing plants in the country.