The thing is the packages of jerky located on shelves at convenience stores and supermarkets, and it’s always exactly the same 2 or 3 brands.
But did you realize you can find easily one thousand different brands of jerky selling throughout the us? More expensive and a few more limited in quantity.
Can you be sure if you’re getting the money’s worth for an expensive brand of jerky? How could you tell the difference between good jerky and cheap jerky?
Does it taste like real meat? – Most major brands of jerky are incredibly packed with sugar, tenderizers and preservatives that all the natural meat flavors have left. Bite into a bit of jerky and try to taste the true flavor of beef, just as you’d taste inside a slice of grilled steak or roast tri-tip.
Will it chew like real meat? – Quite a few brands of jerky either have a great deal sugar that it becomes gummy, like eating some fruit chew, or has cooked for too much time which it becomes crumbly. Quite often, brands will add meat tenderizers which render it too mushy. Good jerky should feel just like eating a true part of steak once this 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. Even worse, you could find large chunks and streaks of fat. Alternatively, beef jerky homemade should be absolutely lean, practically pure meat. It’s OK to have tiny flecks and streaks of fat, since this will prove to add some “beefy” flavor. But excessive fat may cause the meat to taste rancid.
Would it fulfill its advertised flavor?” – Every time a jerky packages says it’s “Hot”, then it must be hot, not medium hot, or somewhat hot, or simply barely hot, but HOT. The identical with teriyaki. Most major brands just use sweetened soy sauce, and don’t bother to incorporate the mirin wine and ginger that makes good teriyaki.
Can it require heavy machinery to chew?” – In the past, it could have been acceptable to have tough jerky. But these days, most gourmet brands can certainly make simple, all natural, beef jerky in dexspky28 tender, moist chew, that still retains the chewing texture of your grilled steak. Should your jaws getting too tired, take a look for something much easier to chew.
Would it contain preservatives? – Sodium nitrite and sodium erythorbate are standard preservatives found in processed meats, including jerky. However, these days, vacuum packaging and oxygen absorbers can improve the life expectancy of jerky, consumers don’t have to subject themselves to those ingredients.
Does it make you need to eat more? – Probably the true test of really good jerky is that if it can make you would like to eat more, just like eating potato chips. I refer to this, “snackability”, a characteristic that you find yourself eating one piece after another without the opportunity to stop. Jerky is really a snack food, of course, if it satisfies your urge to snack, then you’ve found a great jerky.