Beef Jerky! In the summer of 1988 we began sampling out bags of this product at fairs and malls throughout Maine. Kids could be seen pooling their change to buy a $2.00 bag, folks without teeth were trying it, well-dressed ladies retraced their steps, a Smith's jerky sample on their tongue and bought purses full. People of all kinds stood, licking their fingers, wondering how much to buy. We kid you not! Thin strips of moist steak in a vac. pack. (Please note: If you buy bulk jerky, we cannot be responsible for the way you store it.)

We take have taken round steak and cured it with Blackstrap Molasses, left out the nitrates, preservatives and coloring agents, and then slow smoked it over smoldering pecan shells. It is some good!

Thin strips of round steak tumbled with Cajun spices, then hung to slow dry.

Sweet tender slices of beef steak, hot smoked over maple fires after marinating in our own oriental brine.

Slices of teriyakied beef are laid to dry on oriental cane mats.

My father-in-law gave me this recipe. He grew up in New Mexico. Air dried slices of peppered beef.

A tender "chopped and formed" beef jerky with a bright, warm taste.