Smoky Barrel Blog

For the last few Months we have been carrying out Top-secret taste testing trials here at the smokehouse. Our army of willing volunteers have prov...

We are excited to launch the first of our roasted and 5 hour hickory wood cold smoked cashew nut range! Starting with Sea salt and Rosemary. Using ...

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...

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...

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.