The richest thing we make. Elk is deeper and earthier than beef without being heavy — and hickory smoke is the one that suits it best.
What elk tastes like
More of everything beef gives you. Denser, earthier, with a longer finish. It's the wild game meat people describe as tasting the way beef ought to taste — familiar in structure but with considerably more going on.
Not gamey, though. That reputation belongs to badly handled deer, not to elk from a proper operation. Grass-fed and handled well, elk is clean and rich rather than strong.
Why hickory
Hickory is the assertive smoke — heavier than apple or maple, and it needs a meat that can stand up to it. Elk can. On a lighter meat the smoke takes over; here it sits alongside the flavor rather than covering it.
The flat one
Chopped and formed into a flat strip rather than a round casing. More surface for the smoke to reach, and a slower eat than a stick. If you want something to work on, this is the format.
Where the elk comes from
Made with grass-fed, pasture-raised elk from Pāmu Farms of New Zealand — one of the most respected farming operations in the world. Pāmu has been farming New Zealand land since 1886 and runs over 100 farms under formal animal welfare and environmental stewardship commitments, protecting more than 10,000 hectares for biodiversity alongside its livestock operations.
Grass-fed shows up directly in the flavor: cleaner and less mineral-heavy than elk finished on grain.
Who it's for
Anyone who finds beef jerky boring. This is the upgrade, not a novelty.
People who like their smoke assertive. Hickory is not subtle here.
Wild game regulars. Elk is the benchmark — if you're going to judge us on one product, judge us on this.
Why it's blended
Like every wild game meat we carry, this is blended with other meats. There's a regulatory reason as well as a practical one — elk isn't covered by mandatory USDA inspection the way beef and pork are, so blending is what brings the whole product under the federal stamp. It also fixes a real problem: elk is extremely lean, and on its own it makes a dry, tough jerky. The blend is what makes it good and what makes it inspected.
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 a stick? The peppered elk stick is the same meat in a pocket format. See the full elk range.