In 1978, Grandpa Bill Soffel was running his butcher shop in Stockton, Utah when a German salesman stopped by and sold him his first smoker. He started making jerky off the hind quarter of the cow. His customers and clients enjoyed the taste of the jerky and requested it time and time again, and so it began.

In 1980, we decided to start producing the highest quality jerky under the Thompsons Smokehouse name! Premium steak strips, from premium beef and “the Eye of the Round” cuts were the only acceptable way to make it. "If we're going to make Jerky, let's make it right."

Now, with over 35 years of experience, we're still producing the absolute best quality jerky with a variety of flavors. Zero preservatives and only the highest quality ingredients will keep you coming back for more! On top of all of that, it's all made right here in the United States of America.