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Mor Jerky was developed over a 20 year process of recipe perfection. Our jerky is crafted from federally inspected beef, carefully trimmed, and sliced in preparation for jerky. Next, the slices have a dry rub cure applied by hand, then it is brined for no less than 48 hours. The meat is carefully laid flat on racks and hickory smoked for several hours; rotating the racks every 20 minutes. This hand process cannot be duplicated by machine, and as a result, every piece of jerky is human handled not less than 15 times over a 3-4 day process!!