The Smokehouse

Jerky is hand cut from whole inside top rounds.  Workers remove all excess fat and trim, which is saved for use in our sausage.
The trimmed rounds are cut into slabs, which tenderized,then cut into long strips.
Strips are placed in a vacuum tumbler along with the spices.  The natural juice of the meat is all the moisture needed.
Workers then lay each strip by hand onto screens.  The screens are stacked onto trucks, and placed in the smokehouse.
Hours later, the finished strips are cooled and later packaged.

Visit our Jerky factory and Tasting room, sample our World Famous Smoked Beef Jerky and many of Oregon's finest products.

We are open:

Regular Hours: Mon-Sat 10am-6pm

Open Sundays 11am-5pm: November 17- December 31, 2013

Open Sundays 11am 5pm: May 25- Sept 7th, 2014

Open Sundays 11am-5pm: November 16- Dec 31, 2014