Jen Hisey and David Witham raised their family in Kamas, Utah, at the base of the stunning Uinta National Forest, where they established their country store and the Samak Smokehouse. For over twenty-five years, they have been crafting jerky using traditional methods at their smokehouse. Their exceptional beef and turkey jerky, smoked trout, and freshly prepared snack foods are meticulously made from the finest ingredients, completely free from harmful preservatives or additives, and always delivered in a state of freshness.

To create their smoked fish, beef, and poultry, they employ top-of-the-line marinading and drying equipment, utilizing authentic cherry wood chips from Wisconsin instead of artificial liquid smoke. They also employ a unique marinade, resulting in the freshest and most flavorful jerky available. Samak Smokehouse’s products are characterized by their absence of chemical aftertaste and preservatives. They are always fresh, each one individually hand-cut, and possess that personal touch that sets them apart from other jerky brands.