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A recipe to chew over

"Grizzly" Grandshaw makes beef jerky with passion - and hidden flavor.

By RITA FARLOW, Times Staff Writer
Published October 16, 2007

Shelyn Baker flips a batch of six-pepper jerky during the smoking process at Russell Grandshaw's Grizzly's Beef Jerky company in Pinellas Park.
	[Douglas R. Clifford | Times]

ADVERTISEMENT [Douglas R. Clifford | Times] Russell Grandshaw says he's been making beef jerky ever since he was a kid. He tried a variety of drying and smoking techniques before he settled on a method that produces, he says, the best jerky you'll ever taste.

Russell Grandshaw knows his beef jerky.

Known to friends as "Grizzly" for his scraggly beard and long hair, Grandshaw started tinkering with methods of making the savory snack as a kid.

"I started making it in my back yard and hooking my friends up with it," Grandshaw said.

Curing the meat in salt?

Drying it out in the oven?

Hanging it out in strips on a clothesline to dry?

He did all that and more before he stumbled across his favorite technique - smoking - about a decade ago.

"I made this big old batch of jerky and went to this bar, and I sold about 40 bags to my friends in about 35 minutes," Grandshaw said. "They said, 'Grizzly, this is the best beef jerky I've ever had in my life.' "

Don't believe him? He challenges you to a blind taste test. He said he always gets the same response: His jerky wins.

His secret? Grandshaw said he can't share it. But he is quick to point out his product contains no nitrates and no MSG.

The lack of preservatives means his jerky has a shorter shelf life, but the fresh taste is incomparable, he says. "Go look at all the other jerkies out there," he said. "I'm pretty much the only one that's all natural."

Grandshaw let a visitor try the sweet tang-flavored jerky - still warm from the smoker - on a recent tour of the factory. The meat was lean, not gristly like some store-bought jerky. Marinated with pickled red chili and a hint of garlic, the flavor was both sweet and savory.

In addition to sweet tang, the company makes four other flavors: teriyaki, roasted garlic, six pepper and hot-and-spicy.

Grizzly said he's tried making jerky out of duck, turkey and fish, but found that beef works best. Ever the innovator, he's currently testing out the possibility of elk jerky.

The factory, which Grizzly opened two years ago with partners Jimmy Dean and Brian Donushi, makes 50 to 100 pounds of jerky a day. The bottom round beef is sliced, marinated, smoked, cooled and bagged in-house before being shipped across the country.

Grizzly's Beef Jerky is sold in 17 states. Besides being stocked at local stores, you can pick some up at Ruth Eckerd Hall or grab a bag on a camping trip to Yellowstone National Park.

Or you can stop at the factory for a sample. Grizzly welcomes visitors, but since the factory is open only on Mondays, Wednesdays and Fridays, you may want to call before you pop in.

Rita Farlow can be reached at farlow@sptimes.com or 727 445-4162.

Fast facts

Suburban Explorer

What: Grizzly's Beef Jerky

Where: 6349 82nd Ave. N, Pinellas Park

Information: www.grizzlys beefjerky.com or (727) 548-6406

Know a hidden gem we should write about? A location or business that would make a perfect subject for a Suburban Explorer feature? Call (727) 445-4151 or e-mail cweimar@sptimes.com.

[Last modified October 15, 2007, 21:50:59]