You can see the packages of jerky sitting on shelves at convenience stores and grocery stores, and it’s always the identical 2 or 3 brands.
But did you realize there are actually easily thousands of different brands of jerky selling all across the United States? More expensive and a few more limited in quantity.
How do you know if you’re getting your money’s worth for the expensive model of jerky? Just how do you differentiate between good jerky and cheap jerky?
Would it taste like real meat? – Most major brands of jerky are extremely packed with sugar, tenderizers and preservatives that every one of the natural meat flavors have left. Bite into a piece of jerky and try to taste the real flavor of beef, equally as you’d taste in a slice of grilled steak or roast tri-tip.
Does it chew like real meat? – A good number of brands of jerky either have a whole lot sugar it becomes gummy, like eating a piece of fruit chew, or has cooked for too much time which it becomes crumbly. Sometimes, brands will add meat tenderizers which make it too mushy. Good jerky should feel exactly like eating an actual piece 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 filled with stringy sinews, rubbery gristle, and unchewable tissues. Worse yet, you could find large chunks and streaks of fat. On the flip side, beef jerky wholesale must be absolutely lean, practically pure meat. It’s OK to possess tiny flecks and streaks of fat, as this will add some “beefy” flavor. But a lot of fat will cause the meat to taste rancid.
Can it meet its advertised flavor?” – When a jerky packages says it’s “Hot”, then it must be hot, not medium hot, or somewhat hot, or perhaps barely hot, but HOT. The same with teriyaki. Most major brands use only sweetened soy sauce, and don’t bother to include the mirin wine and ginger which enables good teriyaki.
Does it require heavy machinery to chew?” – In the past, it may have been acceptable to obtain tough jerky. However, these days, most gourmet brands can make simple, natural, beef jerky in dexspky28 tender, moist chew, that still retains the chewing texture of any grilled steak. In case your jaws getting too tired, take a look for something much easier to chew.
Will it contain preservatives? – Sodium nitrite and sodium erythorbate are common preservatives utilized in processed meats, including jerky. However these days, vacuum packaging and oxygen absorbers can improve the shelf life of jerky, consumers don’t must subject themselves to these ingredients.
Would it make you need to eat more? – Possibly the true test of great jerky is when it will make you wish to eat more, exactly like eating potato chips. I call this, “snackability”, a characteristic in which you realise you are eating one piece after another without the cabability to stop. Jerky is a snack food, and when it satisfies your urge to snack, then you’ve found an excellent jerky.