Story told by Owner, Paul Deering
Deerings Market was built by my great-grandfather, Thomas Deering in 1931. My grandfather, Paul M Deering started making the jerky while his father ran the store. It became an instant success.
When my grandfather owned the business, I started working at the store as a kid in the summer time with my little brothers. We mostly had a good time joking around and helping my grandpa making jerky and smoked meats. I grew up in a family commonly referred to as the "meat mafia" by My Dad's sister-in-laws. My whole childhood you couldn't escape conversations about the changing prices of the beef market or processing equipment, whether it was a holiday or a family function. My grandfather, and both of his brothers Tom & Barney, were meat-men and my dad's brothers, Mike and Patrick or" Pat," are meat-men as well. We all learned this meat trade from our fathers and our grandfathers. I'm a fourth generation meat cutter, and making jerky and smoked meats is what I do.
My father Jerry M Deering purchased Deerings Market in 1996. My father and I, Paul M Deering, founded Deerings Jerky Co in July of 2013. We have outgrown the small Union Street location, and it's time that Deerings Jerky Co spreads its wings.
Our new state-of-the-art smoke house facility was built in 2015 and features the very best equipment in the world. We are proud to say that we are federally inspected, and we hold ourselves to the highest cleaning standards. This allows us to ensure our customers that they are buying a product safe for consumption, made with care and pride.
We are the official jerky of the National Cherry Festival, and people commonly refer to our Traverse City Cherry Jerky as "Traverse City JERKY," as if there's no other.
— Paul M Deering, Jerky Jedi