You can see the packages of jerky sitting on shelves at convenience stores and food markets, and it’s always the same a couple of brands.
But are you aware there are actually easily thousands of different brands of jerky selling all over america? More expensive and a few more limited in quantity.
How can you determine if you’re getting the money’s worth to have an expensive type of jerky? How can you tell the difference between good jerky and cheap jerky?
Does it taste like real meat? – Most major brands of jerky are really packed with sugar, tenderizers and preservatives that each of the natural meat flavors have left. Bite into a sheet of jerky and see if you can 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 good number of 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 that this becomes crumbly. Sometimes, brands will prove to add meat tenderizers making it too mushy. Good jerky should feel much 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 up with stringy sinews, rubbery gristle, and unchewable tissues. Even worse, you might find large chunks and streaks of fat. On the flip side, bulk beef jerky must be absolutely lean, practically pure meat. It’s OK to get tiny flecks and streaks of fat, since this will add some “beefy” flavor. But too much fat may cause the meat to taste rancid.
Will it live up to its advertised flavor?” – Whenever a jerky packages says it’s “Hot”, then it needs to be hot, not medium hot, or somewhat hot, or just barely hot, but HOT. A similar with teriyaki. Most major brands just use sweetened soy sauce, and don’t bother to provide the mirin wine and ginger which makes good teriyaki.
Can it require heavy machinery to chew?” – In the old days, it could have been acceptable to get tough jerky. However 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. In case your jaws getting too tired, take a look for something easier to chew.
Does it contain preservatives? – Sodium nitrite and sodium erythorbate are typical preservatives utilized in processed meats, including jerky. But these days, vacuum packaging and oxygen absorbers can boost the life expectancy of jerky, consumers don’t ought to subject themselves to the ingredients.
Can it make you want to eat more? – Perhaps the true test of fantastic jerky is that if this makes you wish to eat more, the same as eating potato chips. I call this, “snackability”, a characteristic that you realise you are eating one piece after another without the capability to stop. Jerky is a snack food, of course, if it satisfies your urge to snack, then you’ve found a good jerky.