-   ABOUT US  -


So about three years ago I purchased a Saffire Ceramic

( Green Egg type ) grill. I started smoking ribs, chicken and pork and really loved how the meat when finished had a little crispness or bark on the outside that was packed with the smoke flavor. The meat was still tender  when cut because it was cooked low and slow as they say.  A few months later I began experimenting with making beef jerky on my smoker and eventually hit, what friends and co-workers tell me was a home run. Some said it was the best jerky they ever had! Others said it was so good I should sell it. Due to law restrictions and the fact that I wanted to sell it legally, and on a large scale, I searched out a USDA certified meat processor that I could partner up with and 6 months later J-Dawg Jerky was born!

I named my company after my son Jadon, who is our #1 fan . My wife and I used to call him J-Dawg  when he was young and the name just stuck.


I often get asked, "do you do venison jerky or turkey jerky or salmon jerky? " No we do not! We do one thing, 100% BEEF and we do it well . Our jerky is smoked and not dehydrated resulting in a flavor rich and very tender , easy to eat beef jerky.


We use quality cuts of meat along with the perfect blend of spices, and locally produced craft beers and spirits in our marinade! We let the marinades penetrate into the meat for 24-48 hrs. Then we smoke it low and slow so that the smoke locks in the flavors and penetrates the meat to give you a great, tender, moist not dry, protien rich, low fat, flavor packed, all natural beef jerky that you will want to share with your family and friends! 

You keep eating it and we will keep makin it !

              Thanks for trying J-Dawg Jerky!                   

Mike & Jadon  

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