We use a boneless sirloin for most of our pork jerky varieties (excluding the bacon jerky). It’s lean with a little fat, but the little fat there is, really adds to the overall flavor. We only have 5 varieties of the pork jerky, and two of them are classics from way back.
This is another variety we started making in the late-80’s. We put a lot of different spices into this pork jerky variety to make the perfect BBQ flavor. Pork and BBQ are just a natural fit. No MSG!
The perfect Caribbean spice. A lot of those big island spices goes into this pork jerky variety. We even add a little habanero for some kick. No MSG & Gluten Free. Rating in heat: 2.5
This variety of pork jerky is a little sweet with a subtle pineapple flavor with a touch of ginger; a combination that works really nice. This has been a crowd pleaser since the late-80’s. No MSG & No Gluten.
This jerky takes over 3 weeks to make! We start by making our very own Dry-Cured Pit-Smoked Bacon; a process that takes about 3 weeks. We then take that bacon and slice it very thick. We add maple syrup, brown sugar, garlic, a little chipotle, and a few spices and smoke it to perfection with hickory wood.