The one that surprises people. Chipotle is smoked jalapeño, so the heat arrives smoky and rounded rather than sharp — and on hardwood-smoked bison, that doubles down rather than competing.
Why chipotle and garlic work here
Most spicy jerky uses cayenne or crushed red pepper, which hits the front of your mouth and gets out. Chipotle is slower and deeper. Paired with garlic on a meat that's already been over hardwood, the whole thing reads as one flavor rather than seasoning applied to meat.
Medium heat. Present throughout, never punishing.
The flat one
Chopped and formed into a flat strip rather than a round casing. More surface for the smoke and the seasoning to work on, and a slower eat than a stick.
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 like smoky more than sharp. This is the one for you.
Anyone building a board. Chipotle and garlic sit well next to cheese and mustard.
Gifts for someone who thinks they've tried everything. Most people haven't had this combination.
Why it's blended
Bison is very lean — leaner than beef at the same weight — and on its own it makes a dry, tough jerky. Blending with beef puts back the fat that carries flavor and gives the chipotle 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 →
Prefer it plain? The smoked buffalo is the same meat without the seasoning. See the full buffalo range.