You see the packages of jerky located on shelves at convenience stores and supermarkets, and it’s always a similar two or three brands.
But did you realize you will find easily a thousand different brands of jerky selling throughout america? Some other expensive and some more limited in quantity.
How can you determine if you’re obtaining your money’s worth to have an expensive type of jerky? How will you differentiate between good jerky and cheap jerky?
Would it taste like real meat? – Most major brands of jerky are extremely loaded with sugar, tenderizers and preservatives that every one of the natural meat flavors are gone. Bite into a sheet of jerky and try to taste the actual flavor of beef, in the same way you’d taste inside a chunk of grilled steak or roast tri-tip.
Does it chew like real meat? – Several brands of jerky either have so much sugar that this becomes gummy, like eating a bit of fruit chew, or has cooked for too long that this becomes crumbly. Sometimes, brands will prove to add meat tenderizers that make it too mushy. Good jerky should feel exactly like eating a true piece of steak once it has been chewed as a result of 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 might find large chunks and streaks of fat. Alternatively, discount beef jerky should be absolutely lean, practically pure meat. It’s OK to have tiny flecks and streaks of fat, simply because this will prove to add some “beefy” flavor. But an excessive amount of fat may cause the meat to taste rancid.
Would it meet its advertised flavor?” – When a jerky packages says it’s “Hot”, then it needs to be hot, not medium hot, or somewhat hot, or maybe 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 makes good teriyaki.
Can it require heavy machinery to chew?” – In the past, it may have been acceptable to possess tough jerky. Nevertheless these days, most gourmet brands can make simple, all-natural, beef jerky in dexspky28 tender, moist chew, that also retains the chewing texture of a grilled steak. When your jaws getting too tired, take a look for something much easier to chew.
Would it contain preservatives? – Sodium nitrite and sodium erythorbate are common preservatives found in processed meats, including jerky. However, these days, vacuum packaging and oxygen absorbers can boost the life expectancy of jerky, consumers don’t must subject themselves to these ingredients.
Can it make you want to eat more? – Perhaps the true test of really good jerky is if it will make you want to eat more, much like eating potato chips. I call this, “snackability”, a characteristic that you discover youself to be eating one piece after another without the ability to stop. Jerky is actually a snack food, and when it satisfies your urge to snack, then you’ve found an effective jerky.