Robertson’s Beef Jerky: Why a 1946 Smokehouse Still Calls It ‘Real’
In 1946, a smokehouse in a humble building could manage about fifteen hams for the people nearby. Jerky came thirty years later, and it arrived with the same stubborn refusal to hurry.
That refusal is the whole story here. Robertson’s calls its jerky ‘real,’ and every reason for the name is in how it’s made.
From Fifteen Hams to a Billboard
Robertson’s opened its doors in 1946, and fifteen hams for the local community was the entire output. By the 1950s the family was advertising its meats on local billboards, and business picked up fast.
One reason they give for the loyal following is a habit: they don’t rush the smoke. It’s done the old-fashioned way, and the meat spends a long time in it.
In 1976, part of the business branched off to focus on beef jerky alone. With one product to refine, they worked out what jerky should be, called it ‘Real Beef Jerky,’ and it was a hit from the start.
Today Robertson’s serves customers across a number of states. Here’s what ‘real’ actually involves.
What ‘Real’ Means in the Smokehouse
When the beef comes in, it’s cured and seasoned, then left to rest for about a week. Only after it’s cured through does it get sliced, smoked, and packaged.
Some batches are hand-rubbed along the way. That helps pull the moisture out so the jerky dries the way it should.
The smoke itself is hickory, which Robertson’s believes gives the best flavor. Then comes the part most makers skip.
Smoke That Reaches the Middle
The slow part isn’t nostalgia. A long smoke dries the meat all the way through, which is what makes jerky keep, and it layers on a lot of flavor while it’s at it.
Jerky that’s smoked briefly wears its flavor on the surface. The thick center never gets any, and you’re left with a strip that doesn’t quite hit the spot.
Lean Meat, No Excuses
Smoke and spice can hide a lot, and it’s easy for a jerky maker to lean on that with cheaper meat. Robertson’s doesn’t take the excuse.
Every slab that enters the facility has to be good beef, and it has to be lean. Lean cuts give jerky the structure and the flavor you expect when you bite into it.
If you make your own, the same rule applies. The best cuts of beef for jerky are the lean ones.
A Tub, Not a Pouch
Most jerky comes in a small pouch, sometimes at a price that feels ridiculous for what’s inside. Robertson’s sells a tub.
The slices are thick and long, and a few of them will keep you full whenever you eat them. There’s a smaller size for lighter appetites, and a one-pound tub for everyone else.
Why Jerky Earns Its Place
Jerky is arguably the original American snack, and it still travels better than almost anything. It needs no refrigeration, keeps for a long time, and takes up almost no room, which is why hikers, hunters, campers, and fishermen keep it close.
It fits plenty of eating plans too. It’s gluten-free, high in protein, and usually under five carbs a serving, and since the body doesn’t store protein for later, a portable source of it is worth having.
There’s zinc and vitamin B-12 in there as well, and jerky made in the United States is held to high food standards. It’s often lower in fat and sodium than imported jerky, and the full nutrition picture is worth a read.
The Love’s Connection
In 1976, a representative from Love’s Country Stores visited the smokehouse and asked for a trial run in a few locations. It went so well that Robertson’s jerky is sold today as Love’s Country Store Beef Jerky in all 125 of their stores.
Robertson’s makes more than jerky, but jerky is the flagship. You can pick it up at six franchise stores in Oklahoma and Texas, or at the factory store in Marietta.
It comes in three flavors: mesquite, hot mesquite, and hickory-smoked. Away from the family stores, look for labels that carry the Robertson’s Ham or Choppin’ Block names.
Slow hickory smoke, lean beef, and a tub you won’t finish in one sitting. That’s what ‘real’ has meant at Robertson’s since 1976, and it still holds up.
- Very dry texture offers the firm chew of old-fashioned jerky.
- Hickory smoke brings a traditional smokehouse flavor.
- Twelve-ounce pack is useful for dividing into smaller portions.
- Hickory smoke and simple salt-and-pepper seasoning let the beef flavor shine.
- Dry, firm strips deliver the lasting chew traditional jerky fans enjoy.
- Divide the one-pound supply into smaller packs for work, travel, or sharing.
QUOTE:
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
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About the Author
Charles Joseph
In 2017, a good friend introduced me to the most amazing beef jerky I had ever tasted. And his source was from the most unexpected of places--a random guy in Thailand whom he had met while living there. Although I had been eating jerky since as far back as I could remember, I was genuinely blown away by the flavor. I realized the best beef jerky doesn't come from a store. This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. If you're interested, you can read more about my story here.