The thing is the packages of jerky sitting on shelves at convenience stores and food markets, and it’s always the identical 2 or 3 brands.
But did you realize there are easily thousands of different brands of jerky selling throughout the United States? Even more expensive and several more limited in quantity.
Can you be sure if you’re having your money’s worth for the expensive make 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 extremely packed with sugar, tenderizers and preservatives that each of the natural meat flavors are gone. 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.
Can it chew like real meat? – A number of brands of jerky either have a great deal sugar that it becomes gummy, like eating a piece of fruit chew, or has cooked for too long it becomes crumbly. Sometimes, brands will add meat tenderizers that make it too mushy. Good jerky should feel much like eating a genuine bit of steak once it 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 can definitely find large chunks and streaks of fat. However, beef jerkey should be absolutely lean, practically pure meat. It’s OK to possess tiny flecks and streaks of fat, simply because this will prove to add some “beefy” flavor. But excessive fat will result in the meat to taste rancid.
Will 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 just barely hot, but HOT. A similar with teriyaki. Most major brands just use 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 might have been acceptable to have tough jerky. However these days, most gourmet brands will make simple, natural, beef jerky in dexspky28 tender, moist chew, that also retains the chewing texture of your grilled steak. When your jaws getting too tired, then look for something easier to chew.
Would it contain preservatives? – Sodium nitrite and sodium erythorbate are standard preservatives employed in processed meats, including jerky. But these days, vacuum packaging and oxygen absorbers can increase the shelf-life of jerky, consumers don’t ought to subject themselves to such ingredients.
Would it make you wish to eat more? – Perhaps the true test of really good jerky is when it makes you want to eat more, exactly like eating potato chips. I refer to this, “snackability”, a characteristic that you find yourself eating one piece after another without the opportunity to stop. Jerky is really a snack food, and when it satisfies your urge to snack, then you’ve found a great jerky.