Gunpowder Jerky is what you get when you let a soldier loose in the smokehouse. It tastes like a meat shotgun to the face. Salty and Peppery, covered with activated charcoal (from river red gums) that’s been COLD smoked over AUSTRALIAN REDGUM.

You can taste the timber.

Salt and pepper is an old favourite for making jerky. A simple recipe as old as the process of making beef jerky itself. But we’ve taken salt and pepper and given it a mean streak.

Black and gritty from our smoked redgum charcoal seasoning, this one looks strange to the uninitiated. It's salty. It's peppery. It's smokey. It's chewy. You can feel the meat fibers fall apart as you rip into it. It feels primal. Like this is the way meat was meant to be eaten.