Reserve

There is nothing on the market today that compares to this product. It is the same secret family marinade as the Peppered except with a hint of red wine, then covered with black pepper. People who know jerky from around the world say it reminds them of the old Swiss-Italian style. Unlike our other flavors, we add no sugar to the Reserve — the wine replaces the sugar, and a high temp cook cooks off the alcohol. We buy our wine from Scheid, a Monterey County vintner. We buy both our red and black pepper from Watsonville, CA and send it, along with our vinegar and soy sauce, to the California production facility. We take the best cuts of meat to make jerky, and slice the meat thin (6 millimeters) so that you can tell it is a whole cut from a solid piece of meat — the bigger the better for Beefy Boys Jerky. We use salt as a natural preservative, and other than natural salt and vinegar the product is preservative free — this is the old traditional western style that they used to throw in a saddle bag as they rode around the old west. Our jerky is on the dry side. Once fully cooked it’s set aside for cool down, and once cool shaped and cut to size. You should expect some variation in the product, including occasional white marbling on the surface. This is how you know our product is made in small batches.