Rusty's beef jerky

For those of you that know of Rusty and his locally pedalled beef jerky... I ran into him Saturday night in a Highlands bar and bought 2 bags - it's different! It's soft and cut in rectangular logs - weird. I consider myself a developing efficiando of all things jerky (long way to go, but I'll get there) and I think I'm bummed about the change. Any other comments out there regarding the new product? I'm sure it's still as natural as ever, which is why it's not available retail, and I 100 percent love the guy (he carries birthday cards in his basket for that "just in case" - I got one once, so sweet), but this is not my bag of choice. I should tell him personally, but I don't get out as much as I used to.

He's been doing both -- the new "logs" made from (I think) ground meat, and the older version of jerky. He has different types at different times ... why, I don't know.

Good to know, thanks.

Try the Spicy-it's very good, has some heat, but very good!

[Robin Garr]

Locavore artisanal jerky is starting to be the next big thing, evidently. Paul's sells Mingua jerky from someplace down around Lexington (Paris?) and it's pretty darn good. And we noticed when we were picking up our shipment from Adam Barr's Meat CSA yesterday at Phoenix Hill that they're making and selling jerky now. (We were all meated up and didn't get one, but will definitely look at it next time.