There's a small portion of land located in the center of this great nation called "No Man's Land" - the Panhandle of Oklahoma. Buffalo, coyotes, Native American Indians, and outlaws all once roamed this forsaken land. Drying meat for preservation and to provide a protein-rich mainstay became a necessity of life! In 1997, after not being able to buy a truly authentic jerky, Britt Smith perfected a great tasting jerky recipe that harkens back to this bygone era. Teaming up with his family, Britt started No Man's Land Beef Jerky and for the next eighteen years the Smiths grew the business out of their plant in the middle of "No Man's Land," Boise City, OK. It became apparent to the Smiths they needed more production capacity. So, in 2015 they teamed up with three food industry veterans in Enid, OK and formed a new company - No Man's Land Foods. Within months a second NML facility opened with a capacity to produce 30,000 bags per day of the finest jerky on the market.
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