How the Magic Happens
We start by slicing thick cuts of eye of round, the leanest cut of meat on the cow. It is then marinated in a vacuum chamber. This breaks down the meat fibers and forces the spices and flavor deep into the pores.
From there, it is smoked over hickory and cherry wood for 6 hours. This produces the most tender and flavorful (dare I say umami?) jerky possible that’ll have you killing the entire bag before you realize “holy cow - that was half a pound?" #dehydratorwho?
Meet the Maker
Artisan, woodworker, blacksmith, pit master - Thomas Geer is a man of many trades. Thomas combines tried and true techniques with artisanal flavor combinations to create gourmet jerky that is so good - it should be made illegal!