Est. Small Batch, Handcrafted Always
DANGEROUSLYDANGEROUSLY
Small-batch snack sticks, jerky, and seasonings.
No shortcuts. No apologies.
THE LAB
BATCH #0001: ORIGIN STORY
OBSESSION
IS A
PROCESS.
Every batch starts the same way: a problem that won't leave me alone. An ingredient combination that shouldn't work but might. A heat curve that no commercial product has ever bothered to chase.
Seven years of controlled experiments, 400+ documented batches, and a smoker that runs around the clock. The lab isn't a metaphor. It's a real place with a whiteboard covered in SHU calculations and a refrigerator full of things that will challenge your definition of “snack.”
Small batch means every unit is made by hand, in sequence, without shortcuts. It means the jerky you get this week is from the same smoke session as the one you gave your brave friend last month. It means we know exactly what went into it.
0
BATCHES LOGGED
0
OF OBSESSION
0
MAX SHU REACHED
PRODUCT LINE 01
SNACK STICKS
GHOSTED
The foundation. Hardwood smoke, quality beef, a cure that took 18 months to perfect. Zero heat. All character. This is where the obsession started — and for most people, where it stays.
SLOW BURN
Ancho and New Mexico chilis worked into the cure over 12 hours. You won't feel it immediately. That's the point. It'll find you.
THE HEAT LADDER
Habanero and ghost pepper extract introduced post-cure. Each bite climbs. By the time you realize how high you are, you're already reaching for another.
SMOKEY, SWEET N' NAUGHTY
Chipotle and dried cherry, brown sugar cure, ghost pepper finish. It starts like a compliment and ends like an apology. You'll eat three before you figure out what's happening.
YOU'RE
FU*K'D.
PRODUCT ADVISORY
THIS PRODUCT CONTAINS CAROLINA REAPER EXTRACT. CONSUMPTION MAY CAUSE INTENSE ORAL AND GASTROINTESTINAL DISCOMFORT. NOT INTENDED FOR CASUAL USE. NOT FOR THE CAUTIOUS. PROCEED WITH FULL AWARENESS OF THE CONSEQUENCES.
Carolina Reaper extract. Not for performance. Not for bragging rights. For the people who asked us to keep going when everyone else said stop. You know who you are.
PRODUCT LINE 02
JERKY +
SMOKED MEATS
THE LONG GAME
Top Round — Hand-Sliced
Marinated for 48 hours in a proprietary cure built on soy, Worcestershire, brown sugar, and an amount of black pepper that borders on irresponsible. Smoked over hickory and apple until the moisture hits exactly where it needs to be. Patience is the ingredient nobody sees.
FOWL PLAY
Leaner bird, meaner pepper. The same obsessive cure process applied to breast meat sliced thin enough to mean it. Don't underestimate it because it's turkey.
FAT DECISIONS
The fat renders into something you won't regret but probably should. Low and slow until the belly becomes something else entirely. Worth every consequence.
POINT OF NO RETURN
The point cut, smoked twice, cubed and finished. Bark on bark. Once you open the bag, you won't remember deciding to stop.
PRODUCT LINE 03
PEPPER DUST
GHOST PEPPER DUST
SLOW BURN. LONG FINISH. LEGENDARY.
REAPER DUST
THE HOTTEST PEPPER ON EARTH. DEPLOYED AS A SEASONING.
HABANERO DUST
THE ENTRY POINT. STILL NOT FOR EVERYONE.
PRODUCT LINE 04
THE RUBS
Each rub is formulated for a specific protein and a specific result. Nothing is all-purpose here. All-purpose means all-compromise.
PIG RUB
“The one that started everything.”
INGREDIENTS
- /Smoked paprika
- /Turbinado sugar
- /Black pepper — coarse ground
- /Kosher salt
- /Mustard powder
- /Garlic — dehydrated
- /Cayenne — measured carefully
BRISKET RUB
“Nothing hides behind this one.”
INGREDIENTS
- /Coarse black pepper — 16 mesh
- /Kosher salt
- /Granulated garlic
- /Onion powder
- /Smoked paprika — light hand
- /Ground coffee — fine
- /Coriander — cracked
CHICKEN RUB
“Herb-forward. More nuanced than it looks.”
INGREDIENTS
- /Lemon peel — dried
- /Thyme — dried
- /Smoked paprika
- /Garlic powder
- /Onion powder
- /White pepper
- /Sea salt — fine