A Little Backstory
I was never a fan of jerky because of all the added junk. All the preservatives, nitrates, cures, and bad stuff packed in it to give it a longer shelf life gave it a rubbery, unnatural texture. It was not the jerky for me. And most of it has water listed as the second ingredient. Water in jerky?
…my plan was to follow the recipe exactly. I did and the results were gross.
When my three kids asked me to make some jerky I looked online for a recipe. That’s not normal for me. I like to do research and make my own recipes. But, in this case, my plan was to follow the recipe exactly.
I did and the results were gross. No one in our family liked it and all three kids said, “Dad can do way better!”
Our Recipes
People always ask do I dehydrate my meat? Nooo, I’m a wood smoker guy. Smoking jerky seals in the meat’s juices and adds just the right amount of hickory-smoked flavor.
To develop flavors, I experimented with cuts of beef, concocted marinades, and used a ton of different seasonings and dry rubs. We shared with friends and family and they LOVED our jerky and kept asking for more.
Boy, were our meat snacks popular!
The Pit Boss Brand
As word spread, I became the neighborhood jerky guy. People began to request orders and I filled them from my front porch and they paid through the mail slot. We were officially a business. New customers loved the original jerky and regulars were asking for new flavors.
Our small neighborhood operation started with six original beef jerky flavors, has grown to 12 and we are not looking back. We have added beef sticks and have more products coming. That’s how we built the Pit Boss brand—a love of cooking, sharing and community.
Thank you
We are grateful for all our meat snacks fans, taste testers, input givers, and support.
