You can see the packages of jerky sitting on shelves at convenience stores and food markets, and it’s always a similar two or three brands.
But did you know you can find easily thousands of different brands of jerky selling all across america? More expensive plus some more limited in quantity.
How can you tell if you’re getting the money’s worth for an expensive type of jerky? How could you differentiate between good jerky and cheap jerky?
Can it taste like real meat? – Most major brands of jerky are incredibly full of sugar, tenderizers and preservatives that each of the natural meat flavors have left. Bite into a sheet of jerky and try to taste the actual flavor of beef, just as you’d taste within a slice of grilled steak or roast tri-tip.
Would it chew like real meat? – Quite a few brands of jerky either have a lot sugar that it becomes gummy, like eating a sheet of fruit chew, or has cooked for too much time that it becomes crumbly. Often times, brands will add meat tenderizers that make it too mushy. Good jerky should feel just like eating an actual part of steak once it really has been chewed to a soft mass.
What’s that stringy stuff?” – Mass produced jerky utilizes low grades of beef full of stringy sinews, rubbery gristle, and unchewable tissues. Even worse, you can definitely find large chunks and streaks of fat. On the flip side, discount beef jerky should be absolutely lean, practically pure meat. It’s OK to get tiny flecks and streaks of fat, since this will add some “beefy” flavor. But too much fat will cause the meat to taste rancid.
Does it fulfill its advertised flavor?” – Every time a jerky packages says it’s “Hot”, then it should be hot, not medium hot, or somewhat hot, or simply barely hot, but HOT. Exactly the same with teriyaki. Most major brands only use sweetened soy sauce, and don’t bother to include the mirin wine and ginger that makes good teriyaki.
Does it require heavy machinery to chew?” – In the old days, it may have been acceptable to get tough jerky. However, these days, most gourmet brands can certainly make simple, natural, beef jerky in dexspky28 tender, moist chew, that also retains the chewing texture of the grilled steak. When your jaws getting too tired, then look for something simpler to chew.
Does it contain preservatives? – Sodium nitrite and sodium erythorbate are standard preservatives employed in processed meats, including jerky. Nevertheless these days, vacuum packaging and oxygen absorbers can increase the shelf life of jerky, consumers don’t must subject themselves to those ingredients.
Will it make you need to eat more? – Probably the true test of really good jerky is that if it will make you would like to eat more, exactly like eating potato chips. I refer to this, “snackability”, a characteristic the place you realise you are eating one piece after another without the capability to stop. Jerky is really a snack food, and in case it satisfies your urge to snack, then you’ve found a good jerky.