Hot hot hot! Red pepper flakes with some cayenne give it a 6 out of 10 for heat. Round cuts make for a rip-and-chew texture like how beef jerky was made back in the day. We wanted to stay true to the Texas roots and give you a package that the cowboys would enjoy. We manufacture this in the heart of Johnson City, Texas. This beef jerky recipe has been around since 1968. These are mesquite smoked in a wood fire smoker for 6 hours to get the perfect dried jerky texture.