Pat’s Smoke Shack

Pat’s Smoke Shack A weekend warrior cook trying to perfect the recipes over the years. Smoking/curing/dehydrating are the focus, but always working towards the next thing.

Only whole ingredients are used. No fillers. No artificial flavors. Just real smoke and real flavor.

This may not be Arizona, but it sure tastes like it. The southwest jerky is ready to go out today! Message or comment to...
06/14/2026

This may not be Arizona, but it sure tastes like it. The southwest jerky is ready to go out today! Message or comment to get your hands on it now.

Southwest is starting now! It’s an all day affair, but they’ll be ready to go out tomorrow.
06/13/2026

Southwest is starting now! It’s an all day affair, but they’ll be ready to go out tomorrow.

Southwest coming up this weekend. Only giving a little bit of info as to what goes into this batch that is full of flavo...
06/12/2026

Southwest coming up this weekend. Only giving a little bit of info as to what goes into this batch that is full of flavor. Gotta start Thursday to be available for Sunday. Get your name on a bag now!

Yes, smoked meatballs belong on pizza. Dough made from scratch, but the meatball shines through
06/08/2026

Yes, smoked meatballs belong on pizza. Dough made from scratch, but the meatball shines through

Happy Saturday! Just to touch on our process, we highlighted the main steps and what makes it different that store bough...
06/06/2026

Happy Saturday! Just to touch on our process, we highlighted the main steps and what makes it different that store bought jerky. Every marinade is made with the same ingredients found at every grocery store. No ingredients you can’t pronounce. Trimmed at sliced by hand, no liquid smoke. Get some this weekend while this batch is still available! Baton Rouge/central/Denham springs area. $10 bags, and I can meet within reason of the Baton Rouge area this Saturday. This weeks batch is a mild and slightly sweet flavor with a tiny touch of pepper on the back end. Subtle and not spicy for those who don’t want a ton of heat.

Hey all. To introduce myself, I’m a weekend home cook that squeezes in slow and low smokes, jerky making, seafood boils,...
06/04/2026

Hey all. To introduce myself, I’m a weekend home cook that squeezes in slow and low smokes, jerky making, seafood boils, pizza making, and whatever random new facet of cooking I’m feeling that week, located in Central, La. I’ve been making jerky for a few years at this point and have kept it to friends and neighborhood pages. But I’m at the point I’d like to venture out further. All the jerky is hand cut and sliced. Marinades and seasonings are put together by myself. No premix or boxed seasonings are ever used. If you want a jerky that isn’t full of processed fillers and preservatives, please give this a try!

Address

111 Central Drive
Central City, LA

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