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Just Mike’s Jerky Company started up in Lodi, Ohio in September 2010. In March 2014 we relocated to a larger 55,000 square foot manufacturing facility in Medina, Ohio. All of our products are high grade, U.S.D.A. inspected choice cuts of Black Angus Beef. We utilize only two cooks for our entire line of products, to insure consistency. All spices are blended in house and made with the highest quality ingredients available. We have state of the art smokehouses that are all computerized and control the cook cycles. We are a U.S.D.A. inspected facility and comply with all state and federal guidelines. We have produced and shipped over 10 million units for countless customers.
You can visit our retail store in Medina, Ohio if
you’re in the area! Our hours are
Monday – Friday 9am – 4pm
Just Mike’s, Just Different
Emily Votaw-The Daily Record
Mike Fullard has more than 30 years in the “meat business,” and over those three decades he’s learned a thing or two about everybody’s favorite low-carb snack — jerky.
Formerly of Uncle Mike’s Jerky (the zesty, flavorful dried meat widely available throughout the area in the 2000s), Fullard opened his own jerky business in 2010 in Lodi.
The company started out small, with only three employees and 2,800 very cramped square feet. “We outgrew the facility in the first six months,” said Christine Fullard, Mike’s wife. “But we stayed there, we made it work.”
After years of employees tripping over each other to keep up with the demand for the finely spiced meat, the company moved into more spacious quarters in Medina last March. The new quarters increased the company’s capacity for production significantly, and provided ample space for a retail store located toward the front of the facility.
The company employs more than 20 people, and Tom Bowman, Christine’s father, expressed many family members pitch in to create the meaty snack.
When asked what makes a packet of Just Mike’s jerky superior to Jack Links or Oh Boy! Oberto, Bowman replied the quality of the company’s product has everything to do with the grades of meat that are used to create it.
“We use black Angus beef, which is very flavorful,” Fullard said. “And we blend all of our seasonings in house.”
Bowman is one of the main people in charge of seasoning the jerky, which consists of easily pronounceable spices like black pepper, paprika and garlic powder.
“Basically, if you read our labels, we want you to be able to understand everything that is in our product,” said Fullard. “I only want to eat things that contain ingredients that are recognizable to me.”
Very much in line with the company’s devotion to creating a pure product, it is currently in the process of selling the last of its jerky that contains MSG. All of the snacks the company currently churns out are free of the…
you can read the rest of this article at www.the-daily-record.com