Holy
Original
Original
Beef · hand-cut
Holy Original
Our signature jerky. Hand-cut, marinated in the house blend, dried low and slow. The one we're known for.
BeefSignature
₪35
Real meat, our own blends, dried low and slow. No factory, no shortcuts — just jerky we're a little obsessed with.
Artisan jerky, made by hand in Jerusalem. We hand-cut the meat, marinate it in blends we mill ourselves, and dry it low and slow until every piece is exactly right. Small batches, no shortcuts, nothing you can't pronounce.
Everything we make, in one place — the jerky we're known for, the rubs we mill ourselves, and the stamp on a few things you can wear.
The jerky we're known for, plus salami sticks for the pocket. Hand-cut, marinated in our own blends, dried low and slow.
Our signature jerky. Hand-cut, marinated in the house blend, dried low and slow. The one we're known for.
Snappable beef salami sticks. Pocket-sized, glovebox-proof, gone before lunch.
Pure, single spices we dehydrate and mill ourselves — nothing filler, nothing you can't pronounce. Onion and garlic come fine-milled or coarse-granulated.
Our secret rub, built around real dehydrated coffee. Deep, roasty, a little sweet — the house favorite.
Pure dehydrated onion, nothing else. Fine powder or coarse granules — same onion, your call on texture.
Pure dehydrated garlic, full stop. Fine powder or coarse granules, whichever your cooking likes.
Pure sweet paprika with a low ember of heat. Turns a Tuesday chicken holy.
Our garlic powder brightened with real lemon. Made for fish, chicken, and long Fridays.
We're milling the next few now. Tell us what you'd put it on.
Other good things we dry and roast in small batches — for snacking, garnishing, and grazing.
Crunchy roasted chickpeas, lightly spiced. The snack that quietly disappears off the table.
Sun-bright dried orange slices. For snacking, garnishing a drink, or dressing up a plate.
Stamp on cotton. Worn by the crew, the regulars, and a few people who just like the logo.
The stamp, stitched. Sits flat, holds a clip, quietly says where you eat.
Bone-colored heavyweight fleece with the paprika stamp across the chest. The one you'll steal back off your friend.
Boxy heavy-cotton tee, the full seal printed on the back. The one we actually wear in the kitchen.
Straight from our Instagram.
Holy Smokes is artisan jerky, made by hand in Jerusalem. It started the way these things usually do — we couldn't find jerky we actually wanted to eat. The shelf stuff was either cardboard or candy, and the good stuff was a flight away. So we made our own.
Then we made it again. And again. We hand-cut the meat, marinate it in blends we mill ourselves, and dry it low and slow until every piece hits exactly right — chew, not crunch; deep, not sweet. No factory, no preservatives, no fifty-ingredient label. Just good meat and the patience to do it properly.
We are, honestly, a little obsessed. We argue about thickness. We taste every batch. If a bag wouldn't make us say holy smokes, it doesn't leave the kitchen.
"If we wouldn't eat the whole bag ourselves, we don't sell it." — the Holy Smokes crew
Batch days, fresh drops, and first dibs before they sell out — straight to your phone. No spam, just smoke.
Tap in and you'll know the moment a fresh batch is ready.
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