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Jerky shop features exotics
If you’ve got a yen for an exotic snack — alligator, wild boar or kangaroo — you can indulge at Sequim’s Front Street Jerky, 425 E. Washington St. Jerky basically is dehydrated meat seasoned with spices — and no, the above plus ostrich, venison, pheasant and antelope don’t taste like chicken.
“They all have different spices and they’re all very unique,” said Adie Remy, who manages the store for her sister, Dolores Sargeant, the owner. “Every one has kind of a different flavor.”
Sargeant and her husband, of Temecula, Calif., have operated a store there for 30 years featuring jerky by Gary West — grass-fed buffalo and certified Angus beef raised, harvested and processed in Oregon that’s 99 percent fat free and free of nitrates, MSG and gluten. The jerky comes in 2-ounce and 4-ounce vacuum-sealed packs.
The Buffalo Bob brand, from Michigan, features barbecue or Cajun spices on the exotic meats. For the truly daring, a 10-pack contains two strips of alligator, two of elk and one each of pheasant, ostrich, wild boar, venison, kangaroo and antelope.
To temper the salt and spice, try handmade dark chocolate squares in five different flavors, including caramel and nougat almond, crafted by Chocolate Serenade of Sequim.
“We’re kind of a man cave shop,” Remy said, pointing out a line of quality, 100-percent cotton T-shirts and shop signs by Laid-Back featuring Chevy and Ford vintage muscle cars. “I’d say guys like the jerky and people who are outdoorsy, going hiking. The women really like the buffalo strips because they’re so low in fat and have a good flavor.”
The store also incorporates a Sequim flavor with jewelry by Timeless Seaglass, with glass nuggets found on area beaches in green, pink and blue.
The shop opened in March and is building up its clientele, Remy said. “People taste the jerky, like it and come back,” she said.
Hours are 11 a.m.-4 p.m. Saturday-Sunday.
Front Street Jerky, 425 E. Washington St. #3, is hosting a ribbon cutting with the Sequim-Dungeness Valley Chamber of Commerce at noon Monday, Aug. 19.