About Mahogany Smoked Meats
Few jerky brands can point to a smokehouse this old. Around 1922, a man known as “Wally” named a store and the land around it “Meadow Farms” in Bishop, California, in the High Sierra. He began smoking hams and bacon over 300-year-old mountain mahogany logs for the local folks. The taste caught on, and tourists carried word of it home. As the building grew it housed a church, a grocery store, a bar, an antique shop and a bakery, and through every change the ham and bacon business held on. Today the brand says its smoked meats are nationally famous.
What makes Mahogany Smoked Meats different
The wood is the whole story. The brand still smokes with mountain mahogany logs, taken only after they have fallen, using what it calls a deep log-pit smoking method. Mahogany is about seven times heavier than hickory, and the shop credits its aroma for the flavor that made the smokehouse famous. Meats are hand-sliced in small batches, enough for the next 12 days, and jerky is made each week and vacuum-sealed. Beef jerky is cut from top round, brisket is used for an easier chew, and product pages state no added preservatives.
Mahogany Smoked Meats flavors we carry
The brand sorts its jerky by texture as much as by flavor. If you want a drier, old-fashioned chew, the classic dry top-round cuts in the peppered beef jerky collection are finished with freshly cracked black pepper and described as mildly spicy. Medium moist top-round cuts cover savory, lightly peppered Western, sweet teriyaki with honey, wine, brown sugar and garlic, and a sweet and spicy strip with Tabasco in the blend. Brisket cuts are tender and chewy, so if you prefer a softer bite, start there. For heat, the habanero beef jerky range brings crushed habanero and a smoky-sweet finish, and ghost pepper is billed as a slow-building burn and the brand’s second hottest, inside the wider beef jerky selection.
Beyond beef, the turkey jerky collection runs from honey-sweet to habanero, wild boar is a savory, medium moist cut, and the salmon jerky collection includes a double-smoked wild Alaskan salmon sold under the Alaskan Smokehouse name. Everything currently in stock is in the grid above.
Who it's for
No heat is called out on the Western, slab, teriyaki, honey turkey and wild boar cuts, peppered is mildly spicy, and habanero, chipotle bourbon and ghost pepper are tagged spicy. Texture is labeled on every bag. The manufacturer publishes no ingredient panels or allergen lines, though its marinade descriptions name soy sauce, wine, honey and Tabasco, so check the bag if you avoid soy.
JerkyBrands is an independent retailer; the Mahogany Smoked Meats name and logo are trademarks of their owner.