A CATERING couple were quick on the draw to corner a gap in the UK food market by producing the cowboy's favourite cuisine.
Brian and Linda Bradley have set up a beef jerky production line in a unit at Eshott Heugh, the first of its type in the land they claim.
The husband and wife team, who live at Bedlington, are working round the clock such is the demand for the Wil
d West snack.
And they've bucked the borough trend for traditional county specialities by selling the sun-dried meat at fairs, shows and events.
Trading under the name 'Mr BBQ', Brian — who has recently returned to England after 14 years in Wichita, Kansas — has already introduced the north east to US-style smoked meats.
He said: "When you first put a piece of jerky into your mouth it will feel dry, but when you begin chewing it soon rehydrates to take on the feel of regular beef.
"To the best of our knowledge, our beef jerky is the only one in the country not imported from America or South Africa.
"We're already proving a hit with people in the county and north of the border and we've even been invited to the Scotland's Countryside Festival at Glamis Castle."
"We have found at the shows we attend that it is of great interest to people on high protein diets and they cannot get enough of it," added Linda.
"The jerky doesn't have to be kept in a fridge to stay fresh so it can be kept in pockets, handbags and backpacks making it the ideal snack."
The process of sun-drying meat was developed thousands of years ago in ancient Egypt, although it became widespread when American ranch men adopted is as their food of choice.
Because of Northumberland's climate, Brian has developed modern methods to create all-year-sunshine at the small production plant.
The word jerky originates from the Spanish 'charqui', meaning jerked meat.
For more information on Mr BBQ's products or to place an order, visit the website
www.britishbeefjerky.co.uk