Thick-cut, slow-smoked beef jerky made in small batches with grass-fed beef and a stubborn refusal to use shortcuts.
Five flavors. Each one smoked low and slow until it bites back.
We start with whole cuts of top round — never ground, never pressed. You can see the grain in every piece.
Real hardwood smoke over low heat. No liquid smoke, no shortcuts, no rushing the process.
If you can't pronounce it, it's not in the bag. Just beef, salt, spice, and patience.
What started as a weekend obsession became a stubborn little jerky company.
Smoke & Steel runs on simple rules: source the best beef, season it by hand, smoke it slow, and never ship a bag we wouldn't tear into ourselves. Every order is packed fresh and sent straight to your door. We keep batches small on purpose — quality doesn't scale, but flavor does.