How We Cook Our Meats

Each of our snack strips are made using human grade cuts of protein, made in small batches of 1,000 strips at a time. Our recipes all require a custom cook cycle that accommodates the unique characteristics of each protein. This means that both the temperature and duration of the cook cycle will vary by protein.

Poultry has more moisture, which means it should cook longer. Beef and pork have less moisture, so the cook time is shorter. Baking and extrusion methods cook protein at high temperatures and eliminate too much of this moisture. We smoke our protein, which is a comparatively gentler process that retains moisture while retaining the authentic texture of the protein. Our smoker uses real hickory wood smoke, not liquid smoke or other artificial flavors.

All proteins are cooked to the respective temperatures that eliminate harmful bacteria, just like how you would use a meat thermometer to ensure that your meats are cooked enough during a barbeque. We also monitor moisture and acidity to ensure our strips are smoked properly.

After the strips are finished cooking in the smoker, we pull them from the smokehouse, let them cool and hand cut and individually package each strip.

We use a diverse array of USA-sourced proteins in our products, such as:
Beef: A red meat source that is rich in iron, high in protein and has all the amino acids that help build and maintain muscle.
Chicken: Includes both the white and dark meat of the bird and is a natural source of glucosamine. It is also high in protein, but lower in calories compared to red meat options.
Duck: A protein source that is mostly made up of dark meat. It also tends to be richer in fat and is a great source of energy and amino acids.
Turkey: Includes both the white and dark meat of the bird and is a natural source of glucosamine. It is also high in protein, but lower in calories compared to red meat options.
Lamb: A high-quality red meat source containing high levels of omega-6 fatty acid. Omega-6 fatty acids help support immunity and healthy skin and coat.
Pork: Although lighter when cooked, pork is considered a red meat. Like other red meats, it’s a great source of protein, iron and zinc.