BAGHDAD — In the cowboy movies we often see cow punchers and gunfighters pull out what appears to be a short strip of leather and chew away on it — somewhat of a substitute for ribs and beans when they were on the trail or when there was a lull in dodging bullets. Some of the cowboys referred to it as “belly wadding.”

More commonly it is known as beef jerky. Cured, dried and chewy, it was a lunch on the run. Today, some people think it’s a great snack food. Quite a few fishermen and hunters include this rough cut fare in their packs.

Well apparently, this form of sustenance has its place among our fighting men in the deserts of Iraq. And there’s at least one “jerky connoisseur” among them.

Army officer Major David DeAvila took the time to tell The Observer about it, and the fact that it comes from Moultrie.

DeAvila, the Force Management Plans Officer for the Multi-National Force-Iraq based at the Al-Faw Palace in Baghdad, has taken quite a liking to Moultrie’s own “TP Jerky.”

In his accolades for this product, DeAvila said, “ I am a long time jerky lover and actually make my own since it is very hard to find good commercially made jerky. Not long ago, I was performing training down at Fort Benning and it just so happened that I purchased some of TP's jerky at a store in

Columbus, Ga. I was very hesitant to buy the jerky since I am very

particular about my jerky,” he said.

But, the major started eating it on the way back to his base and loved it so much that he turned around at the next exit and bought almost the entire rack.

“I left most of the inferno jerky since it was very hot,” said DeAvila.

In October he was deployed to Iraq.

“I wanted some jerky yet everything that is offered here is just not that great (processed, chopped or pressed jerky is not real jerky). I then contacted TP Jerky in Moultrie, and I ordered around 20 packs. It was so great getting the jerky, yet much of it was gone all too quickly since everyone that asked for a

piece ended up asking for more, and it wasn't long before I was out — except for a small batch I hid in my office,” he said

DeAvila said he looks forward to placing his next order and “helping your local

economy through the enjoyment of some of the best jerky ever while in