Born and raised in South Louisiana, I’ve always enjoyed traditional Louisiana food.
While working in law enforcement, I was inspired by the vast flavors associated with the local cuisine, and started making jerky as a hobby. Coworkers sampled some of the first batches, and they began sharing them with their friends. One thing led to another, and more and more people wanted to try the jerky. Recently, I had to leave law enforcement due to an on the job injury. After 26 years of public service (USMC and LEO), I’m embarking on a new adventure!
As much as possible we use local Louisiana products. We provide lower sodium, less fat jerky with loads of flavor.
We get our inspiration from our favorite foods to bring different tastes to the customers.
Packaging
Growing up in the south when you went get snacks and candy at the store it came in a little brown paper bag. We try to keep that feel with our kraft pouches, but also to keep the jerky as fresh as possible!
Peppers
We grow some of the peppers ourselves, but also get them from locally owned businesses.
Meats
We use lean 93/7 ground turkey and wild caught salmon to try
and get the best nutrient value for the buck.
Honey
I get local honey as much as possible, but when I can't get enough, we use Bernard's Acadiana Honey located in Breaux Bridge, LA.
Spices
We get most of our spices locally, but unfortunately some aren't available.
So we have experimented with flavor and tried to find the best flavors to improve our taste from other companies outside Louisiana.