Smoke Shack Jerky describes itself as a "small Upstate NY kitchen" that launched in 2017 by Jonathan Brown of Rochester, NY. Their unique angle is smoking jerky over real wood, and using thicker cuts of meat for a beefier chew. They don't use any smoke flavoring, and no preservatives. The company also has a line of smoked nuts.
Brown also chose to develop jerky recipes based on cultures found around the world as opposed to the more common profiles found with mass-produced brands.
This Dojo Mojo is described by the company as an, "Asian BBQ with tangy, smoky flavor and a bit of sweetness", going on to say that it's mild in spice.
Brown also chose to develop jerky recipes based on cultures found around the world as opposed to the more common profiles found with mass-produced brands.
This Dojo Mojo is described by the company as an, "Asian BBQ with tangy, smoky flavor and a bit of sweetness", going on to say that it's mild in spice.