MaryLou’s Jerky is a century-old family tradition rooted in a simple, sun-dried process. Every summer, the family matriarch would cure beef in a custom salt brine, hand-cut it into bite-sized pieces, and apply classic seasonings.

The signature “secret ingredient” was the patience required for the elements to do their work; the meat was hung on a clothesline for five days in 100 degree heat.

Today that tradition continues with a 21st century process and love in every bag.