Behind the beef

Big Jerks wasn’t built from a business plan. It was built from long days, early mornings and a commitment to doing things the right way.

I started making beef jerky in 2015 as a side hustle in a small smokehouse while juggling bartending shifts, personal training clients, coursework and whatever else paid the bills. It wasn’t a lifelong dream, just one of many hustles that fit a chaotic schedule. But somewhere along the way, the work stuck.

I spent years learning the industry,  understanding the process and figuring out what quality really means when you are responsible for every step. By the time I graduated in 2018, I had a choice: keep studying, or take a chance on building something bigger.

I chose the smokehouse.

I rolled up my sleeves, traded textbooks for butcher knives and focused on making the best product I could. Years were dedicated to perfecting texture and consistency, removing gluten and MSG and expanding the flavour lineup - all while learning some painful lessons about business ownership along the way.

In 2022, I became a mom, and the purpose behind the work shifted. Building a business stopped being about hustle and became about creating something lasting.

Today, Big Jerks is rebuilding with intention. We are expanding into retail, growing our team and once again bringing Alberta’s favourite beef jerky straight to your door.

Seven years later, a lot has changed, but our standards haven't. Every bag is packed with real beef, no bull and proof that hard work tastes better.

Thanks for being here, 

Leah