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 America Indians, and Outlaws all once roamed this forsaken land. Drying meat for preservation and to provide a protein rich main-stay 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 Smith's grew the business out of their plant in the middle of "No Man's Land," Boise City, OK.

It became apparent to the Smith's 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.

Through our very unique slow dehydration process and the utilization of the finest materials on the market, we continue to produce the highest quality, AUTHENTIC meat snacks on the market.

WE DARE YOU TO TRY IT!

Food & Beverage

No Man's Land Foods

No Man's Land Foods' headquarters in Enid, OK, United States

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People (2)

Clint Beagley

Emily Jones

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