The thing is the packages of jerky sitting on shelves at convenience stores and food markets, and it’s always the identical a couple of brands.
But did you realize there are easily thousands of different brands of jerky selling throughout america? Some other expensive and several more limited in quantity.
How can you determine if you’re obtaining your money’s worth for an expensive type 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 filled with sugar, tenderizers and preservatives that all the natural meat flavors have left. Bite into a bit of jerky and see if you can taste the true flavor of beef, just as you’d taste within a slice of grilled steak or roast tri-tip.
Would it chew like real meat? – A number of brands of jerky either have a whole lot sugar that it becomes gummy, like eating a bit of fruit chew, or has cooked for too much time that it becomes crumbly. Sometimes, brands will prove to add meat tenderizers which render it too mushy. Good jerky should feel exactly like 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 filled up with stringy sinews, rubbery gristle, and unchewable tissues. Even worse, you might find large chunks and streaks of fat. On the other hand, beef jerky homemade must be absolutely lean, practically pure meat. It’s OK to have tiny flecks and streaks of fat, simply because this will add some “beefy” flavor. But excessive fat can cause the meat to taste rancid.
Can it fulfill its advertised flavor?” – Every time a jerky packages says it’s “Hot”, then it needs to 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 provide the mirin wine and ginger which makes good teriyaki.
Can it require heavy machinery to chew?” – In the old days, it might have been acceptable to obtain tough jerky. But these days, most gourmet brands will make simple, organic and natural, beef jerky in dexspky28 tender, moist chew, that also retains the chewing texture of any grilled steak. Should your jaws getting too tired, then look for something easier to chew.
Will it contain preservatives? – Sodium nitrite and sodium erythorbate are common preservatives used in processed meats, including jerky. However, these days, vacuum packaging and oxygen absorbers can increase the shelf-life of jerky, consumers don’t need to subject themselves to these ingredients.
Would it make you want to eat more? – Maybe the true test of excellent jerky is if it will make you wish to eat more, the same as eating potato chips. I call this, “snackability”, a characteristic that you find yourself eating one piece after another without the capability to stop. Jerky can be a snack food, and if it satisfies your urge to snack, then you’ve found an excellent jerky.