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Where To Buy Good Times Beef Jerky
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As the all-natural, grass-fed beef trend converges with the emerging artisanal product market, athletes, and health-conscious snackers are turning to jerky as a satiating alternative to munchies like chips or bars without being restricted to additive-laden gas station products. And there's a whole host of new-age jerky brands that will satisfy all your high-protein, low-carb snacking needs.
Field Trip was founded by three guys who were fed up with the fact that fitness programs claimed beef jerky was a good snack, but the only options were those with processed meats and chemicals. The result is a high protein beef jerky of the bunch made from 100% grass-fed American beef, no preservatives, no artificial ingredients, and no MSG. They even use creative ways to sweeten the meat, like using pineapple juice and apple juice rather than used refined sugars like high fructose corn syrup. If you need a completely nitrite-free pick (both synthetic and celery powder), Field Trip's line of four beef jerky flavors should be your go-to.
For perfectly-portioned, tender jerky (not that excessively chewy stuff), grab a bag of Lorissa's. These steak strips are made from 100% grass-fed beef and are seasoned with soy sauce and garlic; smoked; and sweetened with cane sugar and pineapple powder.
Low in sodium and sugar, and packed with protein, this grass-fed beef jerky is a keto dieter's dream. Grass-fed beef is rich in healthy omega-3s and CLA. CLA, or conjugated linoleic acid, isn't as present in grain-fed cattle because the CLA comes directly from the grass. This fatty acid contains a group of chemicals that provide a wide variety of health benefits, including improved blood sugar regulation, maintenance of lean body mass and reduced body fat.
Biltong is a jerky that has a specific recipe: It's dipped in a vinegar marinade, sprinkled with coriander and other spices, and then air-dried for 3-6 days. The process is just as simple as its ingredients, resulting in a piece of beef that's more tender than jerky and certainly very healthy. This naked flavor is AIP (paleo autoimmune protocol) approved.
It's a fairly simple ingredient list for one of the largest name brand jerkies, but we're not completely sold. Oberto landed a spot on our list of worst jerky brands for its high sodium levels and conventional beef.
This Matador certainly raises some red flags (pun intended). Matador jerky has some of the highest sodium levels we've ever seen. That 710 milligrams of blood-pressure-raising sodium is more than four times what you'd find in the same size serving of chips. It's also one of the few brands that uses MSG and purified nitrites.
Perhaps the best method for storing your beef jerky is in a vacuum seal bag. Vacuum seal bags allow you to keep the moisture in and the air out, allowing your jerky to stay somewhat soft and tender without spoiling.
Fat is the enemy when it comes to preserving beef jerky. Fat spoils fast and can make the beef jerky go rancid more quickly. To avoid this issue, purchase lean meat and trim all the fat before drying your jerky.
You also want to make sure you store your beef jerky in a dry, cool environment such as a pantry. Leaving jerky out in direct sunlight can cause condensation within the bag, which can lead to mold.
Beef jerky is made from lean cuts of beef that are marinated with various sauces, spices, and other additives. It then undergoes various processing methods, such as curing, smoking, and drying, before its packaged for sale (1).
Furthermore, beef jerky is highly processed. Numerous studies have shown a connection between diets high in processed and cured red meats like beef jerky and a higher risk of cancers, such as gastrointestinal cancers (8).
In addition, a recent study found that dried, cured meats like beef jerky may be contaminated with toxic substances called mycotoxins, which are produced by fungi that grow on meat. Research has linked mycotoxins to cancer (9).
Ingredients: beef, water, soy sauce, salt, brown sugar, pepper, garlic salt, onion salt, and sesame seedA delicious tasty teriyaki flavor beef jerky that explodes in your mouth. It's so good, you'll come for more! Yummy.
Looking to learn how to make homemade beef jerky Look no further, here you will learn step by step instructions on how to make beef jerky in a dehydrator. This includes everything from choosing which meat to use, slicing said meat, marinating with a great recipe, dehydrating the jerky, and testing for when it's finished.
Big box stores tend to have the best prices when it comes to meat for beef jerky. These include the main two, Sam's Club and Costco. If you like purchasing local, great! Local butchers have great cuts of meat, they just tend to be more expensive. However, you are supporting local businesses.
Step 2 - Trim off the fat cap and other visible fat from the meat. Fat will make meat spoil faster, so removing as much fat as possible now will extend the shelf life of your finished beef jerky.
The way you slice the meat has a big impact on the final texture and whether you will have a tough or soft beef jerky. If you need more information on slicing meat, visit my slicing meat for beef jerky page.
You can also skip the freezing stage and slice your jerky using a jerky slicer. I use a Weston Jerky Slicer. It makes sure all your strips are the same width which allows them to dry evenly. Having a slicer is great when making a lot of beef jerky, if you are only making small batches every once in a while it is not as important.
Step 5 - Add the beef strips and shake the container so all the meat is evenly covered with the marinade. Marinate in the refrigerator anywhere from 6 to 24 hours for great flavor, the longer the better. This beef was marinated in the fridge for 18 hours.
Step 8 - Beef jerky takes around 4-5 hours to dry when dehydrating. Turn the dehydrator to 165 and let it run for about 4 hours until the internal temperature of the jerky reaches a safe 160 as per guidelines from the USDA. Depending on how thick your slices are will determine how long it will take to finish dehydrating, this beef jerky took 5 hours to dry.
Step 9 - Make sure you check your beef jerky throughout the drying process to avoid over drying. The jerky will be done when it bends and cracks but does not break in half. You will also see white fibers within the meat. If it's done, let it sit on the rack and cool for a couple hours.
Step 10 - Now it's time to either store the beef jerky in ziplock bags, vacuum sealed bags, glass jars, or my favorite; your stomach! Beef jerky will stay good for 7-10 days if kept in ziplock bags. For longer storage, using vacuum sealed bags will allow the jerky to last 1-2 months. Please visit my page on storing beef jerky for further information.
Hi Will, I've just started learning to making jerky. I can't remember where I found the process I'm using, but after reading yours I think I maybe be over killing it. I set oven for 325 degrees, place marinaded (with pink salt) jerky on cookie sheet, and place in oven. Use temperature probe in meat until jerky gets to 160 degrees. Then I remove from oven and place in Nesco dehydrator at 160 degrees for 4 to 5 hours. Is this process overkill Your thoughts please.
I have a dehydration feature on my new stove and used this recipe to make my very first batch of beef jerky. Perfect amount of heat from the chili pepper flakes and sweetness from the brown sugar. I marinated the beef strips for 24 hours and the flavour soaked all the way through the meat. Fantastic! I highly recommend this recipe.
High quality flavored syrups can add different flavors to jerky that are fun to play around with. I use a mango syrup sometimes for a tropical flavor. A quarter cup of apple sauce also works well. Both are especially great with pork jerky. Friends love it but few guess exactly what flavor it is on the jerky. When you use a flavored syrup cut back some on any sugar you would otherwise use.
I have never thought about doing that Michael. Ha. As long as beef reaches an internal temperature of 160F you are good to go, I am not sure how long this would take though... I am going to try this as well the next time I make jerky to see how it turns out!
Hi Will, I've never made jerky before, but I love the stuff! My son gave me a Nesco FD75 for Xmas and I'm trying to educate myself on all the do's and don'ts of making decent beef jerky. I found this website and learned a whole bunch of things while reading your and other people's comments. Can't wait to try your recipes.
helloi want to produce beef jerky in my countrycould you please answer this questions 1.what kind of preservative i should use in my product to have 1 year shelf life2.when i dehydrate meat to 10% moisture it goes very hard what should i do to have soft jerky(elastic somehow like the other jerkies in stores
I would have to go buy some and check out what they have listed in their ingredients. A lot of times you can come close to making your favorite jerky brand by checking out the ingredients on the back. I have not tried to make JL Peppered jerky, but I do have a good peppered jerky recipe on the site...
I have never done it, but would assume it's just like making jerky with a recipe that has syrup, honey, sugar.... Smoking it will be a lot like making beef jerky in a smoker. Let me know how your jerky turns out!
Will, I've looked quite a bit but without much success - I would like to make a thicker, softer beef jerky, similar to Krave brand. Is that something we can do at home and if so, would you be able to point me in the right direction on how to make it I keep experimenting but haven't got the knack yet!
Thanks for coming to the site and letting other know about it! You have a question that I have been trying to answer for a while. When I figure out how they make their jerky so soft, I will definitely put it on the site. I have been testing for a long time with different methods and cuts of meat trying to figure it out. I read an article a while back where the owner of Krave mentioned they \"cook the jerky twice\". That is the only piece of information that I have been able to find to try and help figure it out. If you do end up cracking the code to soft jerky, please let me know! 59ce067264