How Paradise Jerky Was Born!


Our Jerky .... 1st developed for deer hunters as a way to add value and make delicious venison jerky for local hunters.
We conned some secrets from some of our close meat processor friends...over drinks of course ... To formulate our 1st venison jerky. In 2004 we made our Jerky out of beef for the first time with some minor tweaks. At that time, it was made moister and sold refrigerated. Later, we mastered the art of smoking, cooking and then drying our beef jerky to perfection with our special wood blend. We use the most beautiful cuts of the round, and slice across the grain of the meat so we can achieve a thicker slice while still being perfectly balanced between chewy and tender.
BUT we do pork! And we do it well. So why not make pork jerky...I mean pork is yummy and softer than beef and well dare I say tastier than beef!!! That is up for debate.
So, we reached for inspiration from our home, KC baby! And what else than BBQ. With a great balance of sweet and spicy and our time-tested method for beef...we went for it. Man did we hit it just right.
We marinate it for up to several days developing intense flavor.... lay it on screens, carefully by hand ensuring each piece is positioned to receive the max amount of smoke during cooking. Our smokehouse dances its way through 10 different stages of smoking cooking and drying and ends with a detailed inspection and follow-up testing to ensure every batch is perfect.
Louis Fantasma