The mild one with the burn added. Same bison and beef, same format, considerably more going on.
Heat on a familiar base
Spicy jerky often works by burying the meat. This doesn't. Buffalo's slightly sweet, clean flavor holds up underneath the heat rather than disappearing into it, so you get the burn at the front and the meat still there behind it.
It's a real kick, not a warm finish — but it's not the hottest thing we make. If you want serious heat, the Venison Fire stick goes further.
Stick or flat?
Both are chopped and formed from the same meat. The stick is round and cased, built for one-handed eating. Our smoked buffalo flat is a wider strip with more surface for the smoke.
Where it comes from
US-raised bison — one of the few proteins genuinely native to this continent, and the product of one of the more successful recovery efforts in American conservation.
Who it's for
People who order the spicy version by default. This is the buffalo one.
Anyone bored of mild. Same stick, more to it.
Variety pack builders. Different enough from the mild to earn its own slot.
Why it's blended
Bison is very lean — leaner than beef at the same weight — and on its own it makes a dry, tough stick. Blending with beef puts back the fat that carries flavor and gives the spice something to sit on. It's a taste-and-texture decision, not a shortcut.
How it's made
Hardwood smoked in small batches at Zick's Specialty Meats in Michigan, a family smokehouse running the same recipes for over forty years. No MSG. No fillers. USDA inspected every production day. See exactly what's in it →
Available as a single, 10-count, or 24-count. See the full buffalo range.