Smoky Barrel Blog

After many requests from our amazing customers, who love our quirky jerky pack designs, we are delighted to announce that we are now able to offer ...

We have finally launched our range of rubs and seasonings! Our rubs and seasonings are the results of years of carefully blending and balancing a v...

Not only has our humble jerky been to Everest, it is now currently sailing around the world as well!  In July this year, we were contacted by Randy...

Due to increasing production costs there will be an average of 7.5 % price increase across our whole range of Smoky barrel products as of Monday th...

14/07/23 Very exciting news for us this month! Way back in March we were lucky enough to be approached by Scott Webster, a mountain guide, who amon...

Due to increasing costs of living, production and raw materials, we are unfortunately having to increase ours prices for the first time in a year, ...

Our Easter Spring sale is here! For a 10% discount across our whole range enter SPRINGSALE at checkout. Follow the link for more details: https...

Really happy that both our 50g and 200g packaging is plastic free, compostable and recyclable. We have been looking for a long time and have finall...

We are delighted to have achieved a FSA 5 star/very good rating after our recent inspection by the Environmental Health team. We were given top mar...

We are excited to announce that we are now included in the British Charcuterie directory, the home of British Charcuterie. Check the directory out ...

It has been a long wait, but we are positively vibrating with excitement that we have finally landed a lovely shiny star for our Original flavour ...

Dougie Vipond and the Landward crew visit us here at Smoky Barrel Jerky and learn what goes into making high protein, ethically produced artisan Scottish Beef Jerky. Nick Nairn and Dougie are also in the Food van in Moffat making Jerky Boston beans.