I’ve never had this brand but they seem to specialize in interesting flavors.
When the roomate was working on the Pelican Bay Prison in Crescent City 35 years or so ago he would bring home the most incredible smoked salmon jerky that he found at a roadside stand. We’ve never found anything that comes close, since. It was dry smoked and packaged in wax paper baggies. The pieces were long strips and packaged in wax paper baggies. Oh the memories!
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I go right for the no sugar, nothing remotely sweet versions of jerky/biltong. Salmon jerky works, too.
Spicy is always preferred.
Also have fond memories of marlin jerky in the Marshall Islands.
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Biltong, kind of like jerky except you really need to slice pieces off to eat, rather than trying to rip off chunks with your teeth. It’s a cured & dried meat originating in and popular in Southern African countries, also popular in AU and NZ.
The steaks are usually cut from some kind of beef round but I think any fairly lean meats (including game meats) can be used. Cure for a day or 2 in salt, vinegar, Worcestershire and coarsely ground coriander, black pepper, and some red pepper flakes, then dry for a few days in a chamber.
Most jerky recipes call for you to drive out 65% or more of the moisture but biltong is often a bit more moist. The recipe I use calls for drying down to 50% of original weight.
Everyone I’ve given this to has loved it. Pic of some slabs and slices I just got finished up today.
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