The thing is the packages of jerky on shelves at convenience stores and supermarkets, and it’s always exactly the same 2 or 3 brands.
But did you know there are actually easily a thousand different brands of jerky selling throughout the usa? More expensive and some more limited in quantity.
How can you determine if you’re having your money’s worth to have an expensive type 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 extremely packed with sugar, tenderizers and preservatives that every one of the natural meat flavors are gone. Bite into a bit of jerky and try to taste the real flavor of beef, just like you’d taste in a slice of grilled steak or roast tri-tip.
Will it chew like real meat? – A number of brands of jerky either have a whole lot sugar that this becomes gummy, like eating a sheet of fruit chew, or has cooked for too much time that it becomes crumbly. Sometimes, brands will add meat tenderizers that make it too mushy. Good jerky should feel the same as eating a true component of steak once it really has been chewed right down to 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 might find large chunks and streaks of fat. Alternatively, buy beef jerky in bulk ought 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 a lot of fat will result in the meat to taste rancid.
Does 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 identical with teriyaki. Most major brands only use sweetened soy sauce, and don’t bother to incorporate the mirin wine and ginger that creates good teriyaki.
Would it require heavy machinery to chew?” – In the old days, it might have been acceptable to have tough jerky. Nevertheless these days, most gourmet brands can make simple, natural, beef jerky in dexspky28 tender, moist chew, that still retains the chewing texture of a grilled steak. If your jaws getting too tired, then look for something simpler to chew.
Will it contain preservatives? – Sodium nitrite and sodium erythorbate are common preservatives found in processed meats, including jerky. But these days, vacuum packaging and oxygen absorbers can boost the shelf-life of jerky, consumers don’t ought to subject themselves to those ingredients.
Does it make you wish to eat more? – Probably the true test of fantastic jerky is if it makes you need to eat more, exactly like eating potato chips. I call this, “snackability”, a characteristic the place you end up eating one piece after another without the ability to stop. Jerky can be a snack food, and when it satisfies your urge to snack, then you’ve found a great jerky.