Smoked Meats 101: Where Flavor Gets Real
If you’ve ever opened a bag of Uncle Ervin’s and thought, “How do they pack this much flavor in here?” This one’s for you.
Today, we’re opening the door to one of the most important rooms in our whole operation: the spice room.
This is where every batch of jerky begins long before it hits the smoker, gets bagged, or lands on your doorstep.
It Starts With Bold Texas Spices
Inside our spice room, every blend is measured and mixed by hand.
We start with our signature base blend, then build on it to create flavors like Bohemian Garlic, Jalapeño Honey, Mesquite and Texas Heat to name a few.
Our spices don’t overpower the meat, they work with it.
Quality Beef Meets Flavor
Once the spices are ready, they head to the tumbler where high–quality beef is marinated slowly to soak in every bit of flavor.
No shortcuts.
No rushing.
Just time, care, and tradition.
Finished With a Real Texas Smoke
After marinating, each strip is hung by hand in our smokehouse, where it’s slow-smoked to tender perfection.
This is what gives Uncle Ervin’s jerky its steak-like chew and long-lasting flavor:
from the first bite to the last.
It’s More Than Jerky, It’s Texas Flavor
We don’t make snack food for the sake of it.
We make real meat, flavored boldly, smoked slow, and crafted with care.
Because flavor should feel like home or the open road or the campfire or wherever your story takes you.