The truth is the packages of jerky sitting on shelves at convenience stores and supermarkets, and it’s always the same two or three brands.
But are you aware there are actually easily one thousand different brands of jerky selling all across the United States? More expensive and some more limited in quantity.
How can you tell if you’re getting the money’s worth on an expensive brand of jerky? How could you differentiate between good jerky and cheap jerky?
Will it taste like real meat? – Most major brands of jerky are so loaded with sugar, tenderizers and preservatives that each of the natural meat flavors have left. Bite into a piece of jerky and see if you can 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 good number of brands of jerky either have a lot sugar which it becomes gummy, like eating a piece of fruit chew, or has cooked for days on end that this becomes crumbly. In many cases, brands will prove to add meat tenderizers which make it too mushy. Good jerky should feel the same as eating an actual component of steak once this has been chewed 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. Even worse, you might find large chunks and streaks of fat. On the flip side, beef jerky wholesale needs to be absolutely lean, practically pure meat. It’s OK to get tiny flecks and streaks of fat, simply because this will prove to add some “beefy” flavor. But too much fat can cause the meat to taste rancid.
Would it meet its advertised flavor?” – Each time a jerky packages says it’s “Hot”, then it ought to be hot, not medium hot, or somewhat hot, or perhaps barely hot, but HOT. The identical 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.
Will it require heavy machinery to chew?” – In the past, it could have been acceptable to have tough jerky. But these days, most gourmet brands could make simple, natural, beef jerky in dexspky28 tender, moist chew, that also retains the chewing texture of a grilled steak. In case your jaws getting too tired, take a look for something easier to chew.
Would it contain preservatives? – Sodium nitrite and sodium erythorbate are typical preservatives utilized in processed meats, including jerky. Nevertheless these days, vacuum packaging and oxygen absorbers can increase the life expectancy of jerky, consumers don’t ought to subject themselves to the ingredients.
Would it make you need to eat more? – Possibly the true test of great jerky is if it makes you wish to eat more, exactly like eating potato chips. I refer to this, “snackability”, a characteristic where you find yourself eating one piece after another without the opportunity to stop. Jerky can be a snack food, of course, if it satisfies your urge to snack, then you’ve found an excellent jerky.