Our rubs and seasonings are the results of years of carefully blending and balancing a variety of herbs and spices.When mixed with Worcestershire Sauce are the foundation of our award winning beef jerky and other dishes here at the Smoky barrel.
Rubs and seasonings can be used in any situation: Making planned meals at home, professional kitchens, BBQ events, street food catering or just to experiment with in any dishes. A real flavour enhancer, we wanted to create something that could be used day to day on foods of your choice, not just for barbecuing or special occasions. Check out our recipes for inspiration!
]]>In July this year, we were contacted by Randy Cook, an American who was looking to supply the captain on board one of the Ocean globe race (OGR) boats with enough jerky for the race, a 27,000-mile sprint around the globe.
The criteria was that the jerky had to had to have an ambient shelf life of at least 8 months and be safe in a harsh, maritime environment. We usually pack in bio-degradable packaging with a shelf-life of 3 months, but in these special circumstances advised we could supply in our water-proof plastic packaging providing a years shelf-life
The Captain in question is a friend of his, Mark Sinclair who as of the 10th September is currently on his 3rd round the World sailing race on the Sayula class ship “Explorer”.
He is known as “Captain Coconut” after single handedly circumnavigating the World in 2018 in the “Coconut” during the Golden Globe Race (GGR) taking 332 days. He says he gets around the World on two things: Tea and of course, beef jerky!
The OGR started on and will finish at the Ocean village Marina in Southampton. This year marks the 50th anniversary of a fully crewed retro race in the spirit of the 1973 Whitbread Round the World Race, (Named after its initiating sponsor, Whitbread brewers). It is spread across four legs, taking in the Southern Ocean and the three great Capes, no technology is allowed, just Sextants, team spirit and raw determination. The original course was designed to follow the route of the square riggers, which had carried cargo around the World during the 19th Century.
To find out more about this fascinating race go to: https://oceangloberace.com/
Featured image of OGC start taken by: www.pplmedia.com
]]>This is to reflect our increasing production costs due to soaring costs with our dry goods, consumables, and beef supply. Additionally, the 20% increase in postage for small parcels alone being introduced by Royal Mail as of the 3/4/23 will have a massive impact as we are a mainly online business.
We have had to make some tough choices. We understand that any price increases are not good news, but we have not taken this decision lightly and have delayed and minimised these changes for as long as we could. These increases will allow us to continue as a viable and independent microbusiness.
We feel our price increase reflects the product value and quality of materials and hand-crafted methods we are using to create your jerky.
We hope our loyal customers will understand our position and continue to support us and we will in turn continue to produce the best jerky we can, ethically and sustainably using local beef. As well as our compostable packaging, And remember, unlike many of our mass-produced jerky competitors we do NOT use any nitrates, beef from outside the UK, MSG, artificial flavourings or chemical wood aromas.
Just real, hand-crafted wood smoked delicious jerky!
As always, we pride ourselves on our customer service, as without you we would not exist! We would love to hear from you with any questions or feedback via email:
smoky_barrel_jerky@outlook.com
Or leave a comment or message via our Facebook page: Smoky barrel jerky
Many thanks for your time, and hopefully continued support,
Taste the outdoors!
Stuart and Family
]]>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 amongst other qualifications, holds the WMCI (the highest qualification for climbing and mountaineering in the UK) and is an IPGA certified International Polar Guide.
He also has coeliacs disease and was looking for a company to partner with for expeditions that produces quality gluten free beef jerky, on this specific occasion to take to Everest. We were obviously delighted he chose smoky barrel and quite appropriately sent him a base camp pack full of gluten free trail jerky!
On his return last month, he kindly sent pictures of various legs of the expedition including the west shoulder with the Khumbu icefall and left this kind quote:
“I took some Smoky Barrel Jerky with me during an expedition to climb Mount Everest. It was a delicious addition to my expedition snacks and helped to keep me fuelled all the way to the summit and back”
Scott Webster - Mountain Guide.
High praise indeed from such a qualified expedition leader, thank you Scott 😊
If you have been looking for a top-grade expedition leader, check out his site:
https://www.scottwebster.co.uk/
We would love to see and share your outward-bound photos on our page, all in the name of promoting the great outdoors (and our jerky a bit too of course!) just post share them on our page https://www.facebook.com/barreljerky and every so often when we have enough we will choose our favourite and send a basecamp their way.
Thanks for your continued support, taste the outdoors!
Stu
Over the last few years we have had lots of photographs of our adventurous customers eating smoky barrel jerky on their travels so have decided to include them all here as they arrive!
We would love it if you want to comment on your own travel experiences on this blog, we haven't figured out how to let people upload photos on the blog yet, but please add or comment on our Facebook page: https://www.facebook.com/barreljerky
let's see where it goes :)
14/08/22
These pictures are from two bold Americans, John Shrefler and his friend, who did a tour of the Highlands, and took some beautiful photographs, showcasing the stunning landscape of the highlands and Glenfinnan area. The guys said "The Trail recipe was perfect for a backpacking trip, eating on the go and short break snacking" they hiked from Glenfinnan to Inverie, arriving to “the most remote pub in Britain”: The Old Forge. Apparently the Jerky was a big hit there as they relaxed with their pints!
]]>
We realise that times are tough for most people at the moment but we have no other choice than to make the increase or be left behind.
We hope you will continue to support us, and we in turn will continue to produce the best jerky we can, ethically and sustainably, using the best beef, only using salt as a preservative, real ingredient flavours, not flavourings, and most of all real wood smoke, not liquid chemical smoke/ powdered smoke flavourings!
We hope the new increases and changes do not turn any of our many, many loyal Jerky friends away from us in these tricky times, but our choices were basically to increase prices or smoke in our Barrels for the last time!
Thanks for your continued support, taste the outdoors!
Stuart and family
]]>To time in with the new packaging, our new Jerky stamps and designs have arrived! With a 1920s style and with beautifully drawn and fun illustrations, they are more eye catching now Massive thanks to:https://www.instagram.com/toe_rag/ also know as Chris Martin for his amazing work and patience. We will be taking photos and replacing the old shop ones this week.
]]>Click the label below for more details:
]]>Check the directory out for all the huge range of mouth-watering products: https://www.britishcharcuterie.live/directory/smoky-barrel-jerky
]]>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 Jerky! Thanks for everyones support on our journey so far!
]]>We started with slicing the beef, then the marinade, air drying and finally smoking. He was very keen and got involved at many of the stages and he and the whole crew were funny and made me relaxed. I was quite nervous to be on the Telly and as I am also a Deacon blue fan was excited to meet Dougie.
He mentioned the fact that the UK spends over 3 Billion pounds a year on in between snacks and is a growing market for Jerky, which is as we know a great healthy source of protein and alternative to fatty, empty calorie snacks.
It was a real insight into how programmes are put together, not always in the order they are viewed, and with quite a few re-takes to make sure we had everything weneeded.
The Jerky that Dougie helped marinade and cook was eventually used in the Food van by him and Nick Nairn in the Landward 2019/20 Season episode 17 (On iPlayer) in Moffat. Dougie said they were adding “bling to the bean” by adding Jerky and cooking Jerky Boston beans. Which is an American staple normally served with BBQ meats.
I have cooked the dish since and it is delicious! Here is the link to the recipe: Boston Jerky beans Nick Nairn said our Smoky Barrel Jerky gave “a beautiful beefy smokiness to the dish” and was a “Taste sensation”. Nick also mentioned that he didn’t think the humble bean could be elevated to the heights it was in the dish, but it had been because of the little bit of smoky, rich, beefiness that the jerky brought to it.
If you missed the programme on Thursday, it, as well as the other interesting features are on BBC1 Scotland this coming Monday 21/10/19 at 7:30PM and of course available on the BBC’s iPlayer for a few weeks.
A great experience and a privilege to meet such a great group of people!
#Tastetheoutdoors
]]>