Buffalo Jerky — Smoked

The straight-ahead one, and one of our best sellers. Bison and hardwood smoke, nothing else competing for attention.

Buffalo is the easiest step away from beef

If beef jerky is your baseline, this is the smallest move you can make. Same familiar red-meat territory, slightly sweeter, noticeably leaner. Most people trying wild game for the first time expect a jolt and don't get one — bison just tastes like a cleaner version of something they already know.

Buffalo and bison are the same animal, incidentally. American bison picked up the "buffalo" name a few hundred years ago and it stuck.

The flat one

Chopped and formed into a flat strip rather than a round casing. More surface for the smoke to reach, and it eats slower than a stick does. If you want something to work on rather than something to finish in four bites, this is the format.

Where it comes from

US-raised bison. It's one of the few proteins genuinely native to this continent — bison ranged across North America in the tens of millions before nearly disappearing, and the herds that exist today are the result of one of the more successful recovery efforts in American conservation.

Who it's for

Beef jerky regulars. The most natural first step out of beef.

Anyone who wants the meat, not the seasoning. No heat, no glaze.

People buying for someone cautious. Nothing here to put anyone off.

Why it's blended

Bison is very lean — leaner than beef at the same weight — and on its own it makes a dry, tough jerky. Blending with beef puts back the fat that carries flavor and keeps the texture right. It's a taste-and-texture decision, not a shortcut.

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 →

Want more going on? Try Chipotle & Garlic, or see the full buffalo range.