The thing is the packages of jerky on shelves at convenience stores and grocery stores, and it’s always the identical a couple of brands.
But did you know there are easily one thousand different brands of jerky selling all across the United States? Even more expensive and several more limited in quantity.
How can you tell if you’re getting your money’s worth on an expensive make of jerky? How could you tell the difference between good jerky and cheap jerky?
Would it taste like real meat? – Most major brands of jerky are incredibly full of sugar, tenderizers and preservatives that all the natural meat flavors have left. Bite into a sheet of jerky and try to taste the real flavor of beef, equally as you’d taste in the slice of grilled steak or roast tri-tip.
Would it chew like real meat? – A number of brands of jerky either have so much sugar which it becomes gummy, like eating a bit of fruit chew, or has cooked for days on end it becomes crumbly. In many cases, brands will prove to add meat tenderizers that make it too mushy. Good jerky should feel the same as eating a real part of steak once this has been chewed as a result of a soft mass.
What’s that stringy stuff?” – Mass produced jerky utilizes low grades of beef loaded with stringy sinews, rubbery gristle, and unchewable tissues. Even worse, you could find large chunks and streaks of fat. On the flip side, buy beef jerky needs to be absolutely lean, practically pure meat. It’s OK to obtain tiny flecks and streaks of fat, simply because this will prove to add some “beefy” flavor. But too much fat can cause the meat to taste rancid.
Can it live up to its advertised flavor?” – Each time a jerky packages says it’s “Hot”, then it should be hot, not medium hot, or somewhat hot, or maybe barely hot, but HOT. Exactly the same with teriyaki. Most major brands only use sweetened soy sauce, and don’t bother to add 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 have tough jerky. But these days, most gourmet brands could make simple, all natural, beef jerky in dexspky28 tender, moist chew, that also retains the chewing texture of the grilled steak. When your jaws getting too tired, take a look for something quicker to chew.
Will it contain preservatives? – Sodium nitrite and sodium erythorbate are common preservatives employed in processed meats, including jerky. However these days, vacuum packaging and oxygen absorbers can improve the shelf-life of jerky, consumers don’t need to subject themselves to such ingredients.
Would it make you want to eat more? – Probably the true test of fantastic jerky is when it can make you need to eat more, just like eating potato chips. I call this, “snackability”, a characteristic the place you discover youself to be eating one piece after another without the ability to stop. Jerky is really a snack food, of course, if it satisfies your urge to snack, then you’ve found a great jerky.