The production of Buck-Oh! Jerky starts and ends with Buck-Oh! Sauce. Buck-Oh! Sauce is a hot sauce that is the perfect blend of spices that uses just the right combination of vinegar and soy to deliver the flavors to your taste buds. It doesn't assault them with a flamethrower like most red hot sauces. You add a red hot sauce to your food and it lingers in your mouth so long that you need some sort of beverage to wash it down. That is why restaurants use them - to get you to drink more. You taste more of the hot than the sauce or the food. We take a whole eye of round - the perfect cut of meat for jerky - and trim all of the excess fat from the outside (there isn't any on the inside). Then we put it in the freezer for about 8 hours - just long enough to freeze the outside. This enables us to slice the meat evenly so that the beef dries at an even rate. Then we marinate the beef in Buck-Oh! Sauce for three whole days. Once the beef is ready, it goes right into the dehydrator until it is done. Buck-Oh! Jerky isn't ground or formed in any way and it isn't cooked before it is dried. Buck-Oh! Sauce is brown, not red. Buck-Oh! Sauce uses a paintbrush to gently coat your taste buds. The flavor starts at the front of your mouth and finishes at the back of your throat. Buck-Oh! Sauce disappears with the food, so your palate can prepare for more - and you will want more. We have been making Buck-Oh! Sauce for personal consumption for about 20 years and Buck-Oh! Jerky for about 10 years. We think Buck-Oh! Jerky will be the best Beef Jerky you will ever taste. It may even be the best food product you will ever taste! And you can take that to your stomach.
