Located on the foothills of Clifton, Idaho, Papa Jay's has been producing Gourmet Beef Jerky for more than 20 years. The business was started in 1996 by Jay Moyle. We have remained family owned and operated from the start.
The modern way of making jerky here at Papa Jay's is the old-fashioned way. Absolutely no shortcuts are taken in producing the finest quality and most delicious smoked meat you can find. You will know what we mean when you taste it.
Only whole muscle USDA inspected beef is used. In other words, only the best. In addition to our secret recipe, many caring eyes and hands reject anything not up to our standards. The hand trimmed beef brings the fat content to less than 1%! Each piece is individually sealed to hold in that famous Papa Jay's flavor and freshness. Bite into a tender flavorful stick of Papa Jay's and your view of jerky will never be the same.
Try it! You'll be hooked.
To learn more about our history, read Our Story.
