Our story began over a century ago, when my great-grandfather created a unique brine for smoking fish—a flavorful, perfectly balanced blend that became a treasured family secret.

Years later, my grandfather dedicated three years to refining that recipe, adapting it for jerky, fish, and fowl. With his legendary brine mixture and custom meat smoking, he built a reputation that turned neighbors, hunters, and fishermen into lifelong friends. His craft and dedication made him well known across the Pacific Northwest as “Jerky Jim.”

Today, alongside my father, I’m proud to carry this tradition forward. For over a century, our brine has been at the heart of our family’s custom smoking process—a brine that not only perfected jerky, fish, and fowl, but also helped create a legacy across the Pacific Northwest. Now, it’s ready to help you create your own.