Gary West's nationally-renowned gourmet beef jerky has been made at the family-owned smokehouse in Jacksonville, Oregon for 50 years now, and within the West family household for even longer. Top round cuts are trimmed and sliced by hand, cutting across the grain to ensure a tender finished jerky. Strips are then seasoned, cured in the smokehouse and packaged on site.
Low sugar, low salt, low fat, high protein. Our original recipe, tweaked a bit for those who want low salt, low sugar and no sodium nitrite. Local beef, great recipe. Take a pack on your next adventure!