Papa Jay's - Our Story – Papa Jay's Jerky

Papa Jay's - Our Story

The world's greatest companies start in garages. Papa Jay's was no exception.  More than 20 years ago, Jay Moyle started perfecting his recipe for the world's greatest beef jerky. He had two Little Chief smokers in his garage and a dehydrator in his laundry room. Everyone in the small farming community came to expect and love the smell of hickory smoke as Papa Jay walked by. Each batch was an experiment that Jay shared with friends and family. After asking "whatchya think?" he'd go back to the spice rack and try something else. He also perfected the process to produce a moister, more tender style of beef jerky.

In 1996, Papa Jay restored the only store in the 200-person town of Clifton, Idaho to make it his "World Headquarters". A bigger smoker and satisfied food inspector allowed him to make larger batches and start selling Papa Jay's Gourmet Hickory Smoked Beef.  

Papa Jay had a passion for life, community, and entrepreneurship.  He worked hard to make Papa Jay's a success. Things got so busy that he started to hire people in the community. He loved his employees and treated them like family... well, half of them already were.

When Jay passed away in 2004, his family decided to continue his legacy and keep Papa Jay's in business. Jay's daughter, Mary Penrod, now runs the business with her husband Richard. Papa Jay's employs about 15 of the best employees you could find. We're still a small family business, trying to figure out how to make things work, but we love what we do and take pride in continuing Grandpa Jay's story.

In 2012 we decided to leave the confines of our 200-person town and open a store in Logan, Utah.  Papa Jay's Jerky and Deli was open for 4 years and was closed in July of 2016 so Rich and Mary could re-focus on their Clifton location and family. 

All you need to do is try our jerky and we promise you'll be hooked. We hold true to the same recipes and process that have brought fame to Papa Jay's name. Hand-trimmed USDA beef, overnight brine, our secret recipes, and cooking slowly to perfection with real hickory smoke creates the world's best beef jerky.

Stop by or click "buy" to have a taste. We'd love for the world to know who we are.  And, of course, don't forget to tell us "whatchya think?"