Hans Hippert is a perfectionist when it comes to his food.
That's partially because of his desire to make the perfect snack, but also because of his fiercest critic: his friend's kid, whose nickname is "Jojo."
"He was four years old and saying, 'Uncle Hans, it's too salty' or 'too spicy,'" Hans recalled.
He eventually named his jerky company after Jojo, and the rest is history.
Hans has been making jerky 25 years and has since expanded his business to include dry rubs and hot sauces.
His hot sauces, in particular, aren't for the faint of heart. His smokey Triple Threat sauce, made with habanero, hatch, and Tellicherry peppers, sits at 350,000 scovilles (the unit used to measure spiciness). For comparison, a jalapeno ranges from 2,500 to 5,000 scovilles.
Hans considers the Triple Threat to be a "5 out of 10" on his personal scale.
The latest sauce from Jojo's - and a point of pride for Hans - is the Whiskey Barrel Aged Sauce. Aged for over a year in Las Vegas Distillery Whiskey barrels, the sauce is made from Trinidad scorpion peppers, ghost peppers, habaneros, hatch, and Tellicherry peppers. It packs a whopping 1.9 million scovilles, though it does reward the palate with a nice whiskey finish.
If you're looking to really test your might, then Jojo's Black Label Sauce might be for you. It's made with three of the hottest peppers in the world - the Carolina Reaper, the Trinidad Scorpion, and the ghost pepper - and includes habanero, hatch, and Tellicherry peppers to round out the flavor.
Black Label is a beast, topping the spice scale at just under 3 million scovilles. And when it's vacuum sealed onto a piece of jerky, Hans claims it can reach up to 5 million.
You can check out Jojo's Jerky at Container Park or Bally's Grand Bazaar Shops. They're also building a third location near Jones Boulevard and Desert Inn Road.