Elk in a pocket, with black pepper doing what black pepper does best. One ounce, individually wrapped, shelf-stable. Why pepper on elk Elk is rich and earthy, and black pepper is one of the few seasonings that can meet it without flattening it. Sharp at the front, then the meat comes through underneath. Sweet glazes tend to fight elk; pepper works with it. It's a clean pepper bite rather than heat. If you want burn, the Venison Fire stick is the one. Stick or flat? Both are chopped and formed from the same meat. The stick is round and cased, easy to break and eat one-handed — this is the one that lives in a truck console or a pack. Our hickory smoked elk flat is a wider strip with more surface for the smoke, and a longer eat. Where the elk comes from Made with grass-fed, pasture-raised elk from Pāmu Farms of New Zealand — one of the most respected farming operations in the world. Pāmu has been farming New Zealand land since 1886 and runs over 100 farms under formal animal welfare and environmental stewardship commitments, protecting more than 10,000 hectares for biodiversity alongside its livestock operations. Who it's for Anyone packing for a day outdoors. Dense protein, no refrigeration, no mess. People who want elk without committing to a bag. Buy one and find out. Variety pack builders. Elk is the one that gets finished first. Why it's blended Like every wild game meat we carry, this is blended with other meats. There's a regulatory reason as well as a practical one — elk isn't covered by mandatory USDA inspection the way beef and pork are, so blending is what brings the whole product under the federal stamp. It also fixes a real problem: elk is extremely lean, and on its own it makes a dry stick. How it's made Hardwood smoked in small batches at Zick's Specialty Meats in Michigan, a family smokehouse running the same recipes for over forty years. No MSG. No fillers. USDA inspected every production day. See exactly what's in it → Available as a single, 10-count, or 24-count. See the full elk range.
