The thing is the packages of jerky on shelves at convenience stores and food markets, and it’s always a similar two or three brands.
But do you realize you can find easily one thousand different brands of jerky selling all over the United States? Some other expensive and a few more limited in quantity.
Can you be sure if you’re getting the money’s worth for an expensive make of jerky? Just how do you differentiate between good jerky and cheap jerky?
Can 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 sheet of jerky and try to taste the true flavor of beef, in the same way you’d taste inside a chunk of grilled steak or roast tri-tip.
Does it chew like real meat? – Quite a few brands of jerky either have a lot sugar which it becomes gummy, like eating a sheet of fruit chew, or has cooked for too much time that this becomes crumbly. Sometimes, brands will add meat tenderizers which make it too mushy. Good jerky should feel just like eating a genuine bit of steak once this has been chewed right down to a soft mass.
What’s that stringy stuff?” – Mass produced jerky utilizes low grades of beef filled with stringy sinews, rubbery gristle, and unchewable tissues. Worse yet, you can definitely find large chunks and streaks of fat. On the flip side, homemade beef jerky 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 an excessive amount of fat may cause the meat to taste rancid.
Would 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 just barely hot, but HOT. The same with teriyaki. Most major brands use only sweetened soy sauce, and don’t bother to incorporate the mirin wine and ginger that creates good teriyaki.
Can it require heavy machinery to chew?” – In the old days, it might have been acceptable to possess tough jerky. But these days, most gourmet brands could make simple, all-natural, beef jerky in dexspky28 tender, moist chew, that still retains the chewing texture of your grilled steak. In case your jaws getting too tired, then look for something easier to chew.
Will it contain preservatives? – Sodium nitrite and sodium erythorbate are common preservatives employed in processed meats, including jerky. But these days, vacuum packaging and oxygen absorbers can raise the shelf life of jerky, consumers don’t ought to subject themselves to such ingredients.
Does it make you would like to eat more? – Probably the true test of fantastic jerky is if it makes you wish to eat more, much like eating potato chips. I refer to this, “snackability”, a characteristic where you realise you are eating one piece after another without the cabability to stop. Jerky is actually a snack food, and if it satisfies your urge to snack, then you’ve found a good jerky.