Since 1973, Paul’s has done more than refine an old tradition – they’ve started a new one by fusing unique flavoring techniques from local Michigan farms. We use fresh ingredients from start to finish. We take pride in sourcing local, and utilizing spices like hickory sawdust for the tender smoke flavor. Paul’s makes everything in small batches to achieve optimal flavor, and it is a protein worth your patience. We’ve perfected the craft pretty well, so you shouldn’t ever have to wait to get your hands on our jerky. Become a subscription member, and you’ll always have it on hand. Paul’s Gourmet Jerky uses fresh, real produce from local farmers in Michigan. Even our spices are fresh. Just because creating jerky is a preservation process doesn’t mean you can use dried-up thyme or week-old cherries that are already a little soggy. We want to give our customers rich, savory and mouth-watering jerky with flavors of smoke, spices and fruits. Most of all, we want to expand people’s palates and prove that jerky doesn’t always come in two flavors from a vending machine, and feel like you are chewing on leather. Paul’s Jerky is more than just jerky!
