All natural. No artificial ingredients. Minimally processed. Small batch smoked meats. No added MSG (except that which naturally occurs in soy sauce). No preservatives added. Classic style. Sliced thin. US inspected and passed by Department of Agriculture. For the love of jerky. In life, the simplest things are often the best things. The same goes for smoked meats. In 2004, I fired up my backyard smoker and started crafting small batches of jerky made from simple and honest ingredients. I was obsessed with making real jerky the old fashioned way - marinated from fresh ingredients out of my kitchen, slow-smoked nice & tender, and hand cut just right. Like the scent of smoldering hardwood, word made its way around our Colorado town. Before long, folks were coming around more often and staying a bit longer. Little has changed since I first started making jerky, except my family & friends are now helping me prepare and share my recipes. Our smoked meats are still crafted the simple and honest way, still slathered with my favorite sauces and seasonings, and still smoked in small batches using real hardwoods - never liquid lumber. The end result is that time-tested and unmistakably delicious flavor you'd get out of your own backyard smoker. Thanks for sharing this latest batch with us. For the love of jerky. - Justin Havlick (AKA Duke). There are no secrets among friends in our kitchen. So when people ask us for our secret jerky recipe, we are happy to share. Day 1: 1. Start hungry on a Saturday morning. 2. Pick up plenty of your favorite lean beef steak (I like beef top round) (1 pound of fresh steak makes about 6 ounces of jerky). 3. Chill steak to near-frozen - it's easier to slice. 4. Carefully slice steak across the grain into long and even thin strips. 5. Slather liberally with your favorite sauces and seasonings - keep it simple. 6. Marinate all day and overnight in your refrigerator to fully infuse it with flavor. Day 2: 1. Soak mesquite wood chips in water for an hour and then add to smoker. 2. Place the marinated steak slices in your smoker with space between slices. 3. Turn on the smoker and the big game - this is going to take a while! 4. Watch the smoker closely - slices need plenty of smoke in the first hour. 5. Smoke slow & low until all slices are fully cooked throughout. 6. Remove jerky, let cool, and share with good friends. dukesmeats.com. Made in the USA.