Gary West Jr. started his jerky business back in 1966 with his dad’s recipe for elk jerky. Now son-in-law Paul Murdoch, who left a career in the computer industry, watches over things and keeps the beef strips coming when, for instance, the New York Times proclaims it second-best jerky in the nation (July 2007). We loved not just the “traditional” beef flavor strips, made from Country Natural Beef, but the sweet, meaty buffalo strips. Murdoch, an avid paraglider who grew up in Jacksonville, hopes to build a new plant and move his factory and tasting room close to Rogue Creamery in the next year or two.
As for how to eat a meat strip, he recommends slicing it on the diagonal, and washing it down with an ice cold Caldera IPA or Rogue Morimoto Soba Ale.
Gary West Meats, 690 N. Fifth St.,