Monday, July 15, 2013
Step by Step Directions on How to Make Jerky at Home
Love Jerky but tired of buying it? You can make pounds of it yourself at home with this easy recipe!
There is no doubt that beef jerky has come quite a long way since it was first invented. In fact, there are so many stories of jerky’s origin that no one really knows just where it started. Before the invention of refrigeration and preservatives, the only way to preserve meat for long periods of time was to dry it into jerky. Drying meat into jerky is possibly the oldest way of preserving meat and jerky dates back to the earliest civilizations.
Traditionally, jerky was made from long, thin strips of meat that was salted and dried in the sun or over a small smoky fire. Although jerky can still be made in this way, techniques have become more sophisticated in our day. Jerky is still an extremely popular food and millions of people still enjoy jerky as a delicious, convenient, and healthy source of protein. Jerky is perfect for hikers, campers, or just an easy, non-messy snack.
Today, jerky is most commonly made from beef, but jerky can also be made from poultry, fish, and wild game such as deer (venison), elk, buffalo, bison, moose, caribou, antelope, and other game. Many varieties of seasonings can be used to make different flavors of jerky. Salt is traditionally used as the main preservative for jerky, but acids such as vinegar and citrus juice in marinades can also help to kill bacteria. Jerky can be made without salt, but its shelf life will be drastically reduced.
Store-bought jerky comes in many flavors with any number of chemicals, additives, and preservatives and can be surprisingly expensive. However, you can make your own jerky at home very easily. Most people are surprised at just how easy it is to make delicious jerky that is much cheaper and healthier than mass-produced jerky available in stores. So by making your own jerky, you not only control the ingredients, you also save money.
· Select a cut of meat. Choosing a lean cut will save time later. For beef jerky, cuts like like sirloin, top round, eye of round, etc. are good choices. You can also use venison or virtually any other type of meat to make jerky.
· Trim all of the noticeable fat from your cut of meat because any fat will cause the jerky to spoil much faster.
· Slice your meat into very thin strips from 1/8" to 1/4" thick. Cutting the meat into thin slices dramatically shortens drying time. You can cut jerky with just a knife and cutting board, but there are some convenient tools you can use for slicing meat, such as a Jerky Slicing Tray, a Hand-Crank Manual Jerky Slicer, or an electric meat slicer. Tip: Slicing meat is easier if you freeze the meat for about 30 to 60 minutes before slicing. You can cut with or against the grain, but some find that strips cut against the grain are easier to chew.
· Marinate the meat in a marinade or solution of your choice. You can follow a recipe to make your own marinade or purchase any number of ready-made marinades. Marinating is optional because the additional moisture can make dehydration take longer, and the resulting jerky might be stickier. Soaking in soy sauce or teriyaki sauce is a favorite. Place in the refrigerator for 4 - 24 hours to allow the meat absorb the flavor.
· Season the meat with the dry seasonings of your choice. You can follow a jerky recipe or choose from a wide variety of available dry jerky seasoning mixes. A mixture of salt, pepper, oregano, marjoram, basil and thyme is tasty. You will find that many seasonings work well and it is a personal preference. I personally enjoy jerky with a lot of pepper. You will need to experiment to find your favorites. Just sprinkle and rub the dry seasonings onto both sides of the sliced meat.
· Dehydrate the meat. Meat is dehydrated by applying heat and continuous air flow. The control of both the temperature and the airflow is very important. If the humidity is too high and the temperature is too low, the jerky will dry too slowly and it could spoil. If the temperature is too high, the jerky will cook too fast, harden on the outside but still be too moist on the inside, and once again, it could spoil. There are two common methods for drying jerky; in a conventional oven or in a food dehydrator. Whichever method you use, be sure to leave enough room between pieces to allow air to flow around the meat.
Tip: Avoid letting the meat touch if possible.
· If you are making Jerky in a conventional oven then preheat your oven to 140 degrees. Remember you are not cooking the meat; you are simply removing the moisture. Spray all the racks you will use with a nonstick cooking spray. Without this non-stick spray, you will be left with jerky that cannot be removed from the racks and that will essentially be inedible. Spread the meat evenly on wire racks in the oven. You can also use metal racks other than the oven racks with a drip pan underneath to make cleanup much faster. Leave the oven door open slightly to permit moisture to escape. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually jerky takes from 6 to 12 hours. Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry.
· Making Jerky in a Food Dehydrator Food Dehydrators are excellent for making jerky. Dehydrators are inexpensive to buy and are safer and cheaper to use than the kitchen oven. Additionally dehydrators make less of a mess and are easier to clean up. Spray the dehydrator trays with a non-stick cooking spray before placing on the strips of meat. This keeps the meat from sticking and helps in the cleanup of the trays. Season the jerky strips just as above and drain them well before placing them on the dehydrator trays. A full dehydrator can usually process a large batch of jerky in 6 to 12 hours. Just like with drying in a conventional oven, temperatures, humidity levels, and slice thickness will vary, so the drying time will vary. You will want to check the jerky regularly after 6 hours to see if it’s done. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. The thicker cuts will take more time, so as the thin pieces are done, just remove them.
Tip: A rule of thumb is that 4 pounds of raw meat makes about one pound of jerky.
· Store the finished jerky in plastic bags and store in the refrigerator or freezer until ready to eat. To be safe, it's best to enjoy the fresh homemade jerky within one week of its preparation. If you make it right, it's delicious!
Tip: If you wish to store your jerky for longer, use a vacuum sealer to store the jerky in vacuum bags. Other storage methods allow exposure to oxygen and moisture, which encourages the growth of bacteria. In vacuum sealed bags, jerky can be kept for months. Vacuum sealed jerky stored in a freezer can last even longer.
Monday, July 8, 2013
Curing Facts for Beef Jerky
All about the curing that goes into making beef jerky
You may not know it but beef jerky facts are pretty interesting and it has a very long history to it. Jerked meat is formed with a hardening solution. This can be exhausted order to boost the style, and to administer the meat a extended time period. The answer is additionally an element that contributes to the ultimate color of the merchandise. The cure answer, in fact, conjointly has Associate in nursing antimicrobial result - this really slows down or prevents the expansion of harmful bacterium. Generally, a hardening answer is also fabricated from water and salt, and nitrite. The salt is employed to own a dehydrating result on the meat, the nitrite is employed to block the event of rancidity, and it conjointly evens out the color. Sometimes, many of us add some metal acerbate, that makes the meat look pinker in look.
The solution that's used is mixed with brine - this can be Associate in Nursing solution of spices and seasons, salts and sugars, in addition as phosphates. Some common flavorings used embrace soy, pepper, juice, monosodium glutamate (MSG), and even to a small degree of garlic powder. Some prefer to add a touch of Worcester sauce - as a type of dish sauce. The sugars offer some sweetness to the mixture - you may use dark syrup, sucrose, dextrose, or maybe refined sugar. There’s conjointly the choice of exploitation seasoned salts like hickory salt or maybe seasoning, which can be enclosed within the brine. you furthermore may might use metal phosphates.
Before creating the meat jerky, some makers use liquid smoke - this can be created by dissolving smoke in water - this provides the meat a smoky flavor, while not having to use the smoke whereas the particular change of state method. Jerked meat is pretty powerful in its own right; therefore papain accelerator should be utilized in the hardening answer to create it tenderer.
Where does Beef Jerky come from?
Before you can understand the work behind curing beef jerky you may be interested to know a little more of the history on beef jerky. Biltong is a different form of jerky that originated in Republic of South Africa in the 17th Century. Dutch settlers used their recipes for drying meats so as to preserve game within the hot climate. Preparation begins with marinating the meat for a couple of hours in a very vinegar answer, then adding spices -- coriander, black pepper, sugar and salt. The meat is drained of any excess marinade and adorned to dry. A medium cure is achieved in 4-5 days of drying. The pioneers sinking North America dried meat by hanging it for many days on their wagons. This technique cured the meat in a very matter of hours, compared to days for sun-drying on the wagons. One of the main reasons smoking meat became so popular, smoking provided for a stronger activity of the meat and reduced spoilage and illness. North Yankee natives created meat from a ironed mixture of fried meats and berries. Accessible meats included wild game like deer and buffalo. South Americans began drying slices of preserved meat within the sun or over smoldering fires as early because the mid-sixteenth century. Most notably were the Quechua Tribe, a faction of the Inca Empire, UN agency known as their concoction Ch'arki. The Spanish Conquistadors adorned strips of goat meat on their ships as a way of protective it throughout their long voyages. As they inhabited the Americas, their name for his or her dried meat, Charqui, became rife. It’s the chronicle root of what we have a tendency to currently apprehend as jerky.
Curing beef jerky is definitely a primal means of preparing meat but don’t get overwhelmed because there are plenty of easier recipes. In fact, now days you don’t even need a dehydrator to make your jerky because you can use your oven, grill or smoker. There is no doubt that beef jerky is a great snack and even better, it is actually good for you. Even though it has a high amount of sodium in the snack you can still eat it in moderation. For a snack that originated centuries ago, it has still held up its end all this time.
Monday, July 1, 2013
Tips for Smoking Beef Jerky
There are several different ways to prepare your beef jerky but one of the best ways to lock in all the flavors is smoking it. If you enjoy cooking all together then waiting for your delicious jerky to smoke while you enjoy a few cold ones will be an awesome experience. Smoking beef jerky isn’t hard but it does require you to pay attention to the meat you are cooking. It doesn’t matter what kind of charcoal or wood planks you use in the smoker, just as long as the wood planks are there. Without them the strips won’t get the true deep smoky flavor that only a wood burning smoke can deliver in a meet. Make sure your vents are opened appropriately during the smoke as well so you can keep from burning the meet and keep just the right amount of air in the smoker. Before you know it your beef jerky will be done and your taste buds will be very happy.
There are several other ways to prepare your beef jerky like over baking it or putting it on a the big grill. However you decide to prepare the jerky one thing is for sure, it is a delicious snack that has been around for centuries. In fact, the right known occurrence of beef jerky was all the way back in 1550! Since then the flavors and preparation styles have changed but the overall product have remained the same. After you have tried smoking beef jerky then you can try the other methods to see which kind you seem to like the best.
One of the most common reason people look into smoking beef jerky is because you won’t have to use the liquid smoke that tons of recipes call for. Plus, it gives it a more genuine smoky taste and is really a more authentic taste than other alternatives. If you were a pioneer back in the day then you would have put pride into making jerky as it was your main food while traveling. So when you are outside smoking your own beef jerky you can feel bonded for just a moment to how far jerky has come.
1. Deciding which meat to use for smoking beef jerky is no more extensive it than choosing it period. Regardless of how you prepare your jerky you should put some research into your beef. London broils and eye of round are popular cut choices and typically one to two pounds of it will do for a good batch of jerky. When it comes to cutting the slices you should keep them between ¼ and ½ of an inch.
2. For this specific recipe there is quite a bit of black pepper so if you don’t like that you can ease back on the portions or eliminate/replace it all together. You are going the following to create your marinade:
· 1 cup soy sauce
· 1 dash hot pepper sauce
· 1 tbsp cider vinegar
· 4 tbsp ground black pepper
· 1 dash Worcestershire sauce
Take your pepper, sauces, vinegar and mix them all together to create a nice marinade to lay over your stripes. Pour your marinade mix into a plastic bag with the stripes of beef and put it in your refrigerator to marinate overnight. Usually 12 hours is plenty of time if you need to be time specific. If you are awake during those hours be sure to turn that bag a couple of times just to make sure the marinade are really getting into the meat. After all, smoking beef jerky is much tastier with all of the ingredients at their peak performance.
3. First put your charcoal in and get it lit and you definitely want to put some wood chunks in there wrapped in some foil, but don’t put them in until right before you place the strips on. Punch out a few holes in the foil too so that you can get the true smoky flavor. Take your marinating strips out of the bag and dry them with a paper towel. When it comes to the strips the dryer they are the better they will cook and taste. The smoker should be about 140 degrees because you don’t want to cook the meat you want to smoke it.
4. Don’t overlap your strips when you are laying them on the grill and you can even drape them over the grill grates if you are trying to smoke a lot of strips at once. Over a low heat the strips should be just fine here for some time. About 6 to 8 hours later you will be ready to take your smoked beef jerky off the grill. You can tell by the edges being dry with a very small amount of moisture to it so always check it before you pull them off.
5. Once you let your strips cool off a bit you can finally enjoy the hard work and then store it properly. When it comes to storing jerky the best way to go is Tupperware or similar products that have that tight seal to keep the little moisture there is in jerky, present. Plus, when you are smoking beef jerky the strips are more likely to lose their flavor quicker
Now that you know how to smoke your own beef jerky you can get started as soon as you want.
Monday, June 24, 2013
Beef Jerky Marinade Recipes
Marinades perfect for all kinds of jerky
Not all beef jerky is prepared the same but one thing most of them have in common, is the fact that they use a marinade before cooking or drying their strips of jerky. The right beef jerky marinade can make or break your jerky so you may want to try one of these recipes if you are looking for something new and different to try. Most marinades are prepared the same, just mix your ingredients together and prepare to coat the meat with it. However, some recipes will call for you to heat the marinade or even let it sit by itself for several hours before putting it on the meat itself.
It doesn’t matter if you smoke, dehydrate or oven bake your beef jerky just as long as the beef jerky marinade goes perfectly with the meat. Try out one of these several marinade recipes next time you whip up a batch of jerky. Each recipe covers about 2-4 pounds of beef jerky so you may need to alter them if you need more/less.
Armageddon’s Sweet Marinade
With this marinade you are going to mix all of the ingredients below together making sure all the sugar and powders are fully dissolved. This specific marinade recipe also calls for you to marinate your meat for a full 24 hours before drying. You will need the following items:
- 3 Cups Soy Sauce
- 3 Quarter Cup Frank’s
- 1 Quarter Cup hot water – add last
- 1 Quarter Cup apple cider vinegar
- 1 Quarter Cup Worcestershire
- 2 Cups honey
- 1 Cup brown sugar
- 2 Teaspoons Habanero Powder
- 1 Tablespoon kosher salt
- 1 Cinnamon Stick
- 5 allspice berries (Crushed)
- 1 Half Cup Chopped fresh garlic
This beef jerky marinade has a kick to it that will make any kind of jerky delicious. This mostly does better with beef jerky prepared in a smoker but you can use it on oven baked and dehydrated jerky too. The ingredients below will need to be mixed together thoroughly then put in the microwave together for 1-2 minutes. You want to apply the marinade warm as well and leave it on your meat strips for 24 hours. Also, the bean pods in this recipe have to be ground into powder which you can do with a coffee grinder or by hand. You will need the follow to make this marinade:
· 2 cups soy sauce
· 1 cup Worcestershire
· 3/4 cup apple cider vinegar
· 1 cup brown sugar
· 1/2 cup water
· 1 tablespoon garlic powder
· 1 tablespoon sesame seeds
· 1 tablespoon black pepper
· 3 tablespoons Red (cayenne) pepper
· 1 tablespoon onion powder
· 2 tablespoons Chile Arbol Powder---extremely hot!!
· 10-12 lbs. beef roast (cut into thin strips)
This marinade recipe is really easy but also requires you do marinate your meat for 24 hours before beginning the drying process. Also, make sure the sugar and powders in the recipe full dissolve before applying it to your strips. You will need the following for this recipe:
· 1/2 Cup rice wine vinegar
· 1/2 Cup water
· 1 Teaspoon roasted sesame oil
· 1 One Inch Pieces ginger Very Finely Minced
· 4 Tablespoons honey
· 1 Teaspoon cayenne powder
· 3 Cups Soy sauce
· 3/4 Cup dry sherry
· 3/4 Cup apple juice
· 1 Tablespoon brown sugar
· 1 Tablespoon whole black peppercorns (Grind in a spice Grinder)
· 1/2 Cup Chopped fresh garlic
Dad’s Jerky Marinade
While this marinade may not be your dad’s, it started off in some family’s kitchen years ago and has now become a widely used recipe. With this marinade you just need to thoroughly blend all of the ingredients together and let your meat marinate in a baggie for about 48 hours in the refrigerator. Here are the items you will need to make this marinade:
· 1/4 cup Worcestershire sauce
· 1/2 teaspoon liquid smoke flavoring
· 1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1/2 teaspoon black pepper
· 1/2 brown sugar
· ½ cup Soy sauce
Basic Jerky Marinade
When it comes to a simple beef jerky marinade, this one is about as basic as they come. The ingredients are familiar, and you only have to let the meat marinate for 12 hours before you start drying them too. Just mix all your ingredients well and this marinade can’t steer you wrong. Here is what you will need:
• 4 tbsp soy sauce
• 4 tbsp Worcestershire sauce
• 1 tbsp tomato sauce
• 1/4 tsp black pepper
• 2 cloves garlic
• 1/2 tsp salt
• 1 tbsp grated root ginger
• 1 tbsp curry powder
• 4 tbsp Worcestershire sauce
• 1 tbsp tomato sauce
• 1/4 tsp black pepper
• 2 cloves garlic
• 1/2 tsp salt
• 1 tbsp grated root ginger
• 1 tbsp curry powder
Hopefully one of these great marinade recipes is perfect for your jerky and will be easy for you to make. If you need the whole beef jerky recipe to go along with your marinade then feel free to browse the site as there are several available to you.
Monday, June 17, 2013
If you love beef jerky, try one of these three easy recipes at home!
If you are looking for some great beef jerky recipes to try at home that won’t break the bank or take weeks to prepare, then some of these may be helpful. Making your own beef jerky can take anywhere from 4 to 24 hours, depending on the preparation method you choose and how much time you allow your strips to marinade. Just remember the bigger or longer strips of meat you have the longer they will take to marinade properly. There also may be some recipes you find that call for a dehydrator to cook the beef jerky so if you do not have one or access to one, make sure you follow recipes using an oven, grill, smoker or other appliance you have. Check out these three beef jerky recipes below for a great tasting jerky made from your very own kitchen.
Sweet & Spicy Beef Jerky (Does Require a Dehydrator)
WHAT YOU NEED:
· 1 lb. beef (or any type of meat)
· 1 Tb. of onion powder
· 1 Tb. of garlic powder
· 5 Tb. liquid smoke flavoring
· 1/4 c. Worcestershire sauce
· 1/4 c. teriyaki sauce
· 1/3 c. balsamic vinegar
· 1/2 c. pineapple juice
· 1/2 c. brown sugar
· 2/3 c. soy sauce
· 1 tsp. red pepper flakes
· 2 tsp. pepper
PREP & INSTRUCTIONS:
· Take your onion powder, garlic powder and some pepper and marinade your strips in them.
· Place your marinated strips in the refrigerator until the next step is completed.
· Take the rest of your spices, sauces and pineapple juice and bring them to a medium heat on the stove top.
· Once the mix is completed, then take your strips out of the refrigerator, coat them with the new “sauce” you made and then recover them.
· Place your strips back in the refrigerator for another 3-4 hours.
· Take your strips out and then place them on the racks of your dehydrator, making sure there a little space in between the two.
· Add any more spices or peppers you would like to while you are putting the strips on then allow them to dry for about 4-5 hours.
· Let cool, enjoy and store properly!
Pipi Kaula (Hawaiian Style Beef Jerky)
WHAT YOU NEED:
· 1-1/2 Tbsp sugar
· 1 clove of minced garlic
· 1 piece of crushed ginger
· 3/4 cup soy sauce
· 2 Tbsp Hawaiian salt
· 2 lbs flank steak
· Optional – 1 crushed red chili pepper for spiciness
PRE & INSTRUCTIONS:
· Place your steak in the freeze for about 30 minutes before cutting, just to make it a little easier.
· Cut eat piece to about 1 ¼ inch thick – which is about an inch thicker than most American beef jerky
· Take your ginger, garlic, sugar, salt and soy sauce and create a nicely blended marinate in a Ziplock style bag and leave it overnight in the refrigerator.
· For those using a traditional drying box for Hawaiian jerky (not required) make sure you put your meat in the box for two days and leave it outside during the day in direct sunlight. Bring it in at night only, but this method can be prepared in a regular oven as well.
· Set your oven to 175 F and get your cake sheet or other baking sheets ready.
· Place the strips on your sheets with space between them so the air can circulate while they are drying.
· Dry them in your oven for about 7 hours and then let them cool for at least an hour when you remove them.
· Keep your jerky in the refrigerator as room temperature can cause it to lose flavor quicker.
Pillowcase Beef Jerky (oven, smoker or dehydrator options)
WHAT YOU NEED:
· Your portion preference of salt & pepper
· 1 large Butt Roast (boneless)
PREP & INSTRUCTIONS:
· Cut off and discard any connective tissue or fat from your butt roast
· Cut off each muscle individually as well
· Cut your meat in strips going across the grain into thin slices. Usually 1/8 of an inch is good because the meat is much easier to dry the thinner and small it is.
· Take your salt and pepper and cover all sides of the meat strips, be as generous as you want according to your taste buds
· Use a cake or oven rack to lay the strips out, leaving a little space in between for air
· You can place the racks in an oven, smoker or even in a dehydrator too
· Cook your strips at a low heat 150-180 F (depending on cooking method) and try to turn them about every 4 hours or so
· Once the strips are dry you want to store them in a pillowcase, yes you read that right. Plastic will give the jerky a plastic taste and doesn’t allow the jerky to breath like it should.
These are all three really great recipes for you to try at home. Whether you are using an oven, dehydrator or a smoker you can accomplish some great tasting jerky without a whole lot of effort. Hopefully these beef jerky recipes will get you started in creating your very own beef jerky.
Wednesday, June 12, 2013
Which brand or flavors are topping the beef jerky charts?
For the real beef jerky lovers out there, a pretty penny will be paid for some high quality meat. This is why it is so important to read a few of these reviews online on beef jerky so you know which brands or flavors are worth it and which ones you may want to avoid. Reviews also describe the taste, texture and density of the jerky as well, which is something that words on the packages simply do not do. Some of the best beef jerky could be at your local gas station and these reviews allow you to find them. You can go for the small, bite size teriyaki bites or even the full meat slabs of smoked beef because when it comes to jerky there is some out there for just about everyone. If you are looking for the best organic or even vegan jerky to try, there are several reviews on them as well.
Whether you are researching beef jerky for personal or professional reasons, there is more information out there than you may know. Here you can find not only the best reviews but also, recipes, healthy jerky, jerky alternatives, coupons and more. However, if you can’t seem to find what you are looking for here there are several other blogs, websites and forums dedicated to the delicious and best beef jerky.
When it comes to picking out a flavor for your beef jerky, the sky is literally the limit. Some of the popular choices out today are teriyaki, jalapeno, barbecued, hickory smoked, honey glazed, Hawaiian, lemon pepper, Cajun, Tex Mex and chili flavored. Those flavors are just the general ones you find in the stores too so if you really want to get unique you should hit the internet. Online you can find retailers and individuals that make many more flavors or will even customize a batch of jerky if you have another flavor in mind that they do not offer. While the only reviews seem to claim Teriyaki as the flavor champ, the choice is really up to you.
Online you can find dozens and dozens of reviews on all kinds of beef jerky. In order to find the best beef jerky you should search according to your preferences. Do you like spicy, touch, chewy, bite size, smoked, or even made with a bacon marinade? There is literally a flavor and style of jerky out there for everyone. Even those who do not eat red meat have the option of enjoying the aged old snack that is jerky. Turkey jerky is becoming one of the most popular alternatives to beef jerky and the taste is great too. The two meat snacks are made pretty much the same way but the turkey jerky does offer its own unique taste. You can even find jerky made from deer, wild boar, buffalo and all different kinds of wild game meat. For the vegans out there, never fear because Tofu Jerky is on the rise with popularity. More and more brands are making both meat free and organic alternatives to beef jerky to help ease the taste buds of people who fell in love with the taste of beef jerky but can no longer indulge.
There are all kinds of jerky out there to try but here are some of the best beef jerky products out there according to consumers today.
· Willow Creek’s “Just Right Beef Sticks”: Beef sticks have been a happy medium for jerky lovers out there for years. They do not require much chewing, can be eaten on the go easily and are very affordable. These sticks are low in calories and have a really nice smoky – tangy taste to them. Willow Creek is known for putting out winners in the beef jerky category so they are definitely worth the try if you are looking for something new.
· Beer Drinking Dan’s “Mountain Maple”: The pure maple taste mixed with the sweet, soy sauce flavor delivers one unique flavor. While the review ratings seem somewhat average, the reviews themselves deliver nothing but delicious words about this down home jerky.
· SlantShack’s “Bronx Pale Ale”: Mixing the Pale Ale with a Tin Mustard the jerky company was able to accomplish a one of a kind taste that has people begging for more. Plus, SlantShack always uses 100% grass fed beef with all of their products.
· Blue Ox Jerky’s “Smoked Buffalo”: The robust, smoky flavor hits you right as you bite into it and continue on until the Buffalo flavor kicks in. This jerky is has more oil than other flavors or brands but that is a positive when it comes to chewing because it becomes a bit easier.
There are so many beef jerky lovers out there that dozens of websites have been in operation for years that simply post reviews and stories for other enthusiasts to read. Even though it can become like an Olympic sport chewing the jerky, you can now choose other options that are a bit easier on the jaw. Instead of getting the huge chunks of jerky, try to find the niblets or bite size jerky they have now started selling. Hopefully you will be able to find out your favorite and best beef jerky now that you have read this.