You see the packages of jerky on shelves at convenience stores and food markets, and it’s always a similar two or three brands.
But do you realize there are actually easily one thousand different brands of jerky selling throughout america? Some other expensive and some more limited in quantity.
How do you know if you’re getting your money’s worth to have an expensive model of jerky? How will you tell the difference between good jerky and cheap jerky?
Will it taste like real meat? – Most major brands of jerky are so packed with 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, in the same way you’d taste in the chunk of grilled steak or roast tri-tip.
Does it chew like real meat? – A number of brands of jerky either have a great deal sugar which it becomes gummy, like eating a bit of fruit chew, or has cooked for too long that this becomes crumbly. Often times, brands will add meat tenderizers that make it too mushy. Good jerky should feel exactly like eating an actual piece 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 full of stringy sinews, rubbery gristle, and unchewable tissues. Worse yet, you will probably find large chunks and streaks of fat. On the other hand, beef jerky wholesale needs to be absolutely lean, practically pure meat. It’s OK to obtain tiny flecks and streaks of fat, as this will add some “beefy” flavor. But excessive fat will result in the meat to taste rancid.
Would it live up to its advertised flavor?” – Every time a jerky packages says it’s “Hot”, then it must 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 incorporate the mirin wine and ginger which makes good teriyaki.
Can it require heavy machinery to chew?” – In the past, it could have been acceptable to possess tough jerky. However, these days, most gourmet brands can certainly make simple, organic and 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 easier to chew.
Will 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 boost the shelf-life of jerky, consumers don’t must subject themselves to those ingredients.
Would it make you would like to eat more? – Probably the true test of really good jerky is that if it makes you want to eat more, the same as eating potato chips. I call this, “snackability”, a characteristic in which you realise you are eating one piece after another without the capability to stop. Jerky can be a snack food, and in case it satisfies your urge to snack, then you’ve found a great jerky.