Smoky Barrel Blog

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

January 2021 Finally, after 2 years of sourcing, negotiating and lab testing we are finally proud to announce that we are launching our Biodegradab...

And the last of our big announcements for the week is that we are now being stocked in Glasgow and Edinburgh at the brilliantly independent Lupe Pi...

Latest groovy labels! We are excited to announce our latest Smoky Barrel labels, designed with the amazing Katy Coltart. These will better reflect ...

Tricky news that we have been putting off for as long as possible is our price increases across our Jerky range. We have not increased our prices f...

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 ...

Our 100% cotton softstyle ring spun Smoky Barrel Jerky T-shirts have arrived! Here is one being modelled by Ross Mawdesley, owner and head coach fr...

Well we can finally say that our move to the new Smokehouse is complete including our re-branding to “Smoky Barrel Jerky” which has taken a while.

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.