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?