Since 1973, Paul’s has done more than refine an old tradition: We've started a new one. Guided by an experienced palate, we fuse 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. And now we’ve given away too many of our secrets. 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.