We start out with USDA Angus trimmed Beef Brisket. Cure like we do our Country Bacons. After curing each brisket slab is hand coated with a special corse ground black pepper. Then hangs in our smoke house for drying and smokes for 96 hours using real hickory wood. After smoking the now cured peppered beef brisket is sliced and put in our special designed ovens and continues drying to make our one of a kind Country Cured Peppered Beef Brisket Jerky. Comes in 2oz package.