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10 Best Jerky Companies Every Man Should Try

Friday, April 29, 2016 1:48:16 PM America/New_York

10 Best Jerky Companies Every Man Should Try

There are a few things every man needs to make a life complete. A do-everything navy suit, a good watch and a reliable pair of jeans are true essentials, just to name a few. Every man needs great guy food in their life as well, and few foods fit the bill quite like beef jerky.

Without further ado, here are the 10 best jerky companies every guy needs to try.

1. Crockett Creek Jerky

If you are going to only try one of the jerky brands on this list, make it Crockett Creek. The Tennessee brand's jerky is homemade and the taste difference is immediately evident. The recipes are unique, and with that, comes unique zest and flavor profiles in every one of the many jerky flavors on offer.

In all, Crockett Creek offers the best combination of quality marinades, delectable seasonings and signature beef, elk and venison jerkies. Add it all up, and Crockett Creek is just a cut above the other quality inclusions on this list.

2. Duke's Small Batch Smoked Meats

Duke's is another high-quality jerky company that is sure to please. Thanks to their commitment to all-natural ingredients, the Colorado company's jerky have earned their reputation as a tasty and hand-crafted jerky with minimal amounts of artificial additives.

3. Krave Beef Jerky

Creativity is the theme of Krave's offerings. From Pineapple Orange to Basil Citrus jerky, expect to find Krave flavors of jerky you won't find anywhere else.

4. House of Jerky

House of Jerky offers classic jerky flavor and has been doing so for more than 20 years. Helping House of Jerky stand out is the fact customers can pick up House of Jerky's lean top round in whole, not just strips.

5. Blue Ox Jerky Co.

Blue Ox is a great jerky solution for customers who need flavorful meat variety. Elk, buffalo, turkey and venison jerkies are all possible, as is the more traditional beef jerky.

6. Jack Links Beef Jerky Co.

If you have ever needed jerky on the go, you know Jack Links. A mainstay of gas station and grocery store checkout lines, Jack Links has a wide range of flavors to choose. Just don't expect the world from Jack Links or the hand-crafted artisan quality of the other jerky on this list. Still, for pure convenience, Jack Links is a trusted and reliable jerky.

7. Snackmasters Beef Jerky

Snackmasters has developed a quality reputation for tasty jerky for three decades and counting. While it may not vault into the top 5 on this list, the lack of artificial colors and preservatives and strong, natural flavors make Snackmasters an essential inclusion in any top 10 jerky list.

8. Oh Boy! Oberto

If you are a sports lover, you've probably seen the litany of athletes endorsing Oberto during commercial breaks on your favorite sports network. For jerky lovers, all you need to know is Oberto has been one of America's best selling jerky brands for nearly 100 years.

9. Field Trip Beef Jerky

Field Trip easily warrants a spot on this list based on its strong flavors and natural ingredient profile. It's not the best choice for jerky enthusiasts in need of unique flavors, however, since Field Trip is limited to three flavors.

10. Slantshack Beef Jerky

Rounding out the top 10, this Vermont jerky company's claim to fame is that they offer jerkies in both USDA prime beef and grass-fed varieties. The company crafts fresh jerky that is made upon ordering, but lengthy shipping delays are an unwanted side effect of their tasty jerky. Still, once the jerky arrives, expect to enjoy the delicious flavors thick jerky on offer.

Posted in Foods By Frank Perez

Our Number One Jerky to Eat While Watching Game of Thrones

Friday, April 22, 2016 4:42:01 PM America/New_York


HBO's hit show is returning on April 24th to the delight of its rabid fanbase engrossed in the drama. While the denizens of Westeros ready themselves for winter, you can get ready for binge watching the new season with our best Game of Thrones jerky.


From the opening moments of Season 6, the familiar theme song you know and love will reach your ears once again. When it does, your eyes will be treated to the instantly recognizable fiery sun surrounded by an astrolabe of rotating rings. This is altogether fitting since the show is based off of George R.R. Martin's A Song of Ice and Fire, after all.


You need a fire-flavored jerky to match the show's ambience as cities burn to the ground and Dany's dragons soar overhead. Take the action from the screen to your taste buds with Crockett Creek's Fire Beef Jerky.


Our Fire Jerky is so scorching you would be forgiven for thinking it's flavored with the Wildfire Tyrion used to save King's Landing. Our jerky is not all about the kick, even though the spice of this jerky is sure to get your attention. The taste and flavors locked into our jerky will leave you wondering whether it's wiser to binge on the show or our jerky. Fortunately, you can do both as you treat yourself like you're sitting on the Iron Throne.


Crockett Creek's Fire Jerky is uniquely textured to contain the maximum amount of savory flavor and zesty spiciness, ensuring you will love each and every bite. Since every bite is a flavor-packed adventure, our jerky will keep you on the edge of your seat as you watch, assuming you aren't already there as you watch the heart-pounding drama unfold.


Whether you make the Fire Jerky a snack or a full meal as you watch the return of your favorite show, you can't go wrong with the spice and flavor of our top Game of Thrones jerky.


We are so confident in our jerky that we believe once you have tried our top Game of Thrones jerky, you're going to have to try some of our other great jerky flavors. In the same way Game of Thrones has become a staple of your life and a healthy addiction of sorts, we know you will fall in love with the unique and delicious traits of all our flavorful jerky.


Visit our website to learn more about our jerky products and why our small town friendliness and passion for jerky gives you the Southern goodness and rich flavors you love in your beef jerky.



Posted in Main Blog By Frank Perez

How to Preserve Beef Jerky

Monday, February 29, 2016 2:18:51 PM America/New_York

Jerky is one of the ultimate naturally-preserved snacks. The salt in jerky will prevent it from spoiling for considerable lengths at a time even if it is exposed to open air. However, the longer jerky is permitted to sit in open air, the quicker it stales. On the other hand, jerky exposed to moisture spoils more quickly than that which is kept dry. While rock hard jerky is generally still edible, it is difficult to chew. Spoiled jerky, however, is unsafe. As such, even though the salt in jerky preserves it for a few days or a week, there are both temporary solutions and long-term solutions for keeping jerky moist and safe for an extended period of time.


There are three long-term methods of store jerky and keeping it fresh. There are a few other means of keeping jerky fresh temporarily, but only for a week or two.



Temporary Solutions

Plastic Bags - The tighter the seal and the less air in the bag, the longer your jerky will stay fresh. Plastic bags with a sealing seam keep perishables fresh longest and rolling the bags up tightly before sealing them is the best means of removing the air. Another method of removing the air is sealing all but a small portion of the seam, sucking the air out, and sealing the remainder of the seam before air leaks back into the bag.



Plastic Wrap - If tightly wrapped in plastic wrap, jerky will remain fresh for several weeks. Jerky wrapped in plastic wrap and preserved in a seam lock plastic bag will last even longer.



Paper Bags - A means of transporting jerky, paper bags do less than nothing to preserve it. The wood micro-particles in a paper bag absorb the moisture in jerky and dry it out as quickly as evaporation.



Long Term Solutions

Dry Canning - Though the process takes time, dry canning jerky in mason jars keeps jerky fresh for up to a year. The flavor of dry canned jerky is preserved better than jerky stored using any other method because neither air nor moisture is removed during the process. However, the fact that both remains limits the amount of time dry canning will keep jerky fresh and edible. If you have the time, though, dry canning is the preservation method of choice.


Vacuum Seal Bags - This is the most convenient and one of the safest method of preserving jerky. By removing the air from the bag, the vacuum seal process allows you to save the jerky longer than almost any other process with the exception of lyophilisation. Vacuum seal bags are lightweight and the space required to transport jerky in vacuum seal bags is minimal.



Freeze Drying - This is an extremely long term solution. Lyophilisation removes both the air and moisture from the jerky which means the jerked meat will last almost indefinitely. However, freeze dried jerky requires re-humidification once the jerky is un-packaged. People who want to take long trips with perishable foods and reduce the weight of the food by eliminating the water content, freeze drying is an option.

Posted in Foods By Frank Perez

Beef Jerky is Great Protein

Monday, February 1, 2016 8:14:32 PM America/New_York


Beef jerky is one of the best protein sources a person can eat, especially for people who lead an active lifestyle. The more active a person, the better protein source jerky is.  


It is easy to talk about the great taste and the packability of jerky. But, for the same reason flavor and convenience are not a justification for eating processed, multi-ingredient/chemical/dye foods, the addicting taste and light weight of jerky is not enough to qualify it as an excellent protein source.



There are three reasons beef jerky is one of the best protein sources a  person can eat. The reasons highly active people should make a sorted effort to eat beef jerky is because:  it is a good source of good salt; it is high in iron; it is low in fat; and beef is unmatched as a protein source.


Low Fat Protein - While people are beginning to understand that carbohydrates -- simple fats -- make people fat and not the fats in meat, fish, poultry, pork and vegetables, the debate is irrelevant with respect to beef jerky. Beef jerky is extremely low in fat. Ironically, it is the lean cuts of meat that lead people to say jerky is made of the worse meat. Jerky is, in fact, not made of bad meat. Really, it is made from some of the best meat. While people prefer the prime cuts that are marbled with fat -- and for good reason, -- jerky is made from meat near the joints and ligaments that is extremely low in fat. The meat used to make jerky is some of the best.


Quality Aminos in Quantity - Not all proteins are equal. All proteins are made of a combination of 21 different amino acids. However, not all protein have every type of amino acid nor the same quantity on a weight ratio. Chicken, fish, pork, seafood... almost all sources of protein have less protein than cut -- not ground -- beef. A typical cut of beef has 13 grams of protein per ounce. That is 25% more than chicken breast; 75% more than a thigh or leg; twice as much as raw tuna; 28% more than pork loins or tenderloins; and twice as much as an egg. In fact, only hard cheeses like parmesan come close to having the same protein weight ratio as beef.



Salt, Iron, Zinc, Magnesium - In a vacuum, beef is the best protein source available.  That is without considering the minerals inherent in beef.



1) There is a common misconception that salt is unhealthy, even dangerous. Nothing could be further from the truth. Salt is as important as water. Without salt, a person's body can not assimilate water. Though it seems counterintuitive, salt is as important to hydration as water.



2) Zinc and Magnesium - The two most critical minerals for rebuilding muscle after exercise, beef provides more zinc and magnesium than any other meat source.



3) Iron - Essential to both the composition of blood and the process of blood transporting oxygen to the body's cells. No other meat source provides more iron than beef.


Simply, beef is the best protein and jerky is the best beef!

Posted in Foods By Frank Perez

The Best Meat for Beef Jerky

Tuesday, January 12, 2016 7:48:59 PM America/New_York




There are a number of cuts a person can use to make beef jerky. The two qualities of good jerky meat are low-fat content and low quantities of cartilage and ligaments. As such, the four best types of beef meat to use for jerky are pectoral meat; the eye of round steak; London broil and flank steak.


Pectoral meat - One of the least expensive beef meats per pound, pectoral meat is great for jerky because it is low in fat content and has very little cartilage. However, pectoral meat is not particularly soft in relation to some of the other cuts that work well for jerky. As such, it is a good idea to slice pectoral meat against the grain when preparing to jerk it. Also, if you want more tender slices of jerky, it is never a bad idea to use a jaccard to tenderize the pectoral meat before slicing it.



Eye of round - Eye of round is another less expensive cut of meat that works well for jerky. Like all cuts that are appropriate for jerking, it is low in fat and has little to no cartilage. Eye of round works well when you want to make large quantities of jerky. It is relatively inexpensive and comes in large portions, so that means each cut produces a large amount of jerky. Like pectoral meat, it is not a tender cut, so thin slices, across the grain, are best. Again, if you want thicker slices or very soft jerky, you can always use a jaccard to make the eye of round more supple.



London Broil - A more tender cut than pectoral meat or eye of round, London Broil is more expensive. However, unlike many of the other cuts that are generally more expensive, London Broil is low in fat content as well as cartilage and ligament strings. As such, it is the perfect cut for jerky. There is no need to tenderize a London Broil prior to jerking it.


However, using a jaccard on a London Broil prior to jerking it makes for incredibly soft and supple jerky. If you prefer stiffer jerky, London Broil meat is still sufficiently soft to jerk after cutting with the grain. The perfect combination for jerky is tenderizing it and then cutting the strips with the grain.



Flank - One of the more expensive beef cuts, flank steak is the perfect meat for making beef jerky. Too tender to jaccard, cutting flank stake against the grain makes for a very soft and chewable jerky. If you prefer your jerky a touch stiffer, simply cut your strips of flank steak with the grain.


the perfect meat for making beef jerky. Too tender to Jaccard, cutting flank stake against the grain makes for a very soft and chewable jerky. If you prefer your jerky a touch stiffer, simply cut your strips of flank steak with the grain.


Prior to purchasing flank steak to jerk, it is best to practice on a cut of meat that is slightly less valuable. However, once you get the hang of jerking beef, you will soon realize that flank steak is the best choice of cut because the meat is so tender and tasty that -- with the exception of salt -- it requires virtually no spices or liquid flavorings.


Posted in Foods By Frank Perez

Where is Beef Jerky From?

Tuesday, December 29, 2015 3:07:06 PM America/New_York




Have you ever asked yourself, as you chew on a succulent and delicious piece of jerky, just where is beef jerky from? It’s actually a pretty deep question. The simple answer, of course, is that beef jerky comes from beef. That answer might get you slapped in certain company. But the answer to the question “where is beef jerky from?” isn’t really that simple.


A Long and Global History

Dried and preserved meats flavored with various spices and ingredients have been used by peoples all over the world for thousands of years. The ancient Romans enjoyed their own form of jerky, still popular among the rural population today, called Coppiette. Traditionally it was made with either donkey or horse meat, but today it’s usually made from pork, dried and seasoned with fennel seeds and red pepper, and eaten while drinking wine.


In Africa, the Ethiopians have a delicacy known as Qwant’a, spiced with black pepper, salt, and other native spices. South Africa is known for its Biltong jerky.


India has a dish known as Uppu Kandam, though for religious reasons they avoid beef. The Chinese produce several different kinds of jerky, and favor pork, but other meats are used too.


Wherever there is meat to be found, which of course is everywhere, jerky has been made and enjoyed. Because it is easy to store and has a high nutritional value, it has been the food of explorers, pioneers, and soldiers. It has even gone into space with the astronauts.


The Immortal Jerky

Jerky lives on today, and is still popular the world over. These days it’s consumed more for its delicious taste and texture. Although any type of meat can be used, the most common type found in America is beef jerky. It’s a healthy snack, packed full of protein with little fat. Lean meat must be used in the production of beef jerky, because the fat doesn’t dry, and will spoil.


Crockett Creek’s Original Flavor Beef Jerky is made with traditional methods the Southern way, hickory smoked and tasty. It’s the perfect accompaniment to a tailgate party, hunting or camping trip, or just sitting in front of the TV watching  movie. And the next time you hear someone ask the question “where is beef jerky from?” you can answer them truthfully, “It comes from Crockett Creek!”


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Posted in Foods By Frank Perez

How to make beef jerky in a food dehydrator

Tuesday, December 1, 2015 2:25:47 PM America/New_York


Beef jerky really is the perfect snack food — it’s packed with protein, contains healthy amounts of fat, and tastes incredible. We’d be incredibly honored if you’d give Crockett Creek Beef Jerky a go, but we also think you to try making it for yourself.


Have you ever wondered how to make beef jerky in a food dehydrator? It takes very little prep time and can be ready in time for your weekend camping trip. Making jerky is a great way to use up leftover meats in order to free up your freezer for hunting season. Jerky also makes a great gift — teachers, neighbors, friends, and family — this stuff is hard to resist!


An Easy Beef Jerky Recipe for Beginners

• 2 pounds flank steak or venison

• 2/3 cup Worcestershire sauce

• 2/3 cup soy sauce

• 1 tablespoon brown sugar or honey

• 2 teaspoons ground black pepper

• 2 teaspoons onion or garlic powder

• 1 teaspoon liquid smoke

• 1 teaspoon red pepper flakes


Begin by trimming the excess fat off of your meat. Fat does not dry well and will encourage your meat to go rancid. Now put the meat in a zip-top plastic bag, remove as much air as you can and pop it in the freezer for a couple of hours. The goal is to simply stiffen up the meat so that it will be easy to slice.


Once your meat has stiffened up, you are ready to slice it into strips. How thick or thin you slice it is a matter of personal preference, but be sure to keep the slices uniform so that they all dry at about the same speed.


Mix all of your marinade ingredients into a bowl and add the sliced meat. Marinate the meat in the refrigerator for anywhere from three to twelve hours, depending on how strong and flavorful you want it to be.


Remove the meat from the marinade and pat the slices dry with paper towels. Lay each slice in a single layer on the trays of your food dehydrator. Turn on the machine and forget about it, at least for a while.


The time it takes for your meat to become jerky depends on a lot of factors — how full the dehydrator is, how thick your meat was sliced, and how humid it is where you live. Start checking your meat after four hours. The goal is to suck all the moisture out of your meat without making it brittle.


How Will You Know When the Beef Jerky is Done?

After four hours, pull a strip out of the dehydrator and let it cool on a wire rack. When it is sufficiently cool, you can check to see if it’s dry enough. Your strip should not leave any greasy residue on your hands when handled. If it is greasy it’s not done.


The dry strip should be firm and flexible. It should bend back on itself without breaking. It should not be crumbly, and should taste chewy with a bit of a crunch. It may take up to 15 hours for your jerky to dry completely.


There you have it. A basic recipe to teach you how to make beef jerky in a food dehydrator. Once you try it once, you will want to make it again and again. As you experiment with your personal preferences, you can also play around with seasonings and develop your own beef jerky recipes.

Posted in Foods By Frank Perez

The Essential On & Off Track Snack For The Racer

Thursday, October 29, 2015 7:13:33 PM America/New_York


Racecar drivers, like all athletes, require a substantial amount of protein and energy to keep their bodies and minds in top condition. For sustained energy, racers also have strict fat requirements. Crockett Creek Jerky delivers more than 11 grams of protein per ounce and a gram of fat (remember, carbs make fat people. Fat makes athletic bodies healthy).

By comparison, an ounce of tuna only has 7 grams of protein.

The amino acids, iron and fat found in Crockett Creek Jerky make it the perfect on and off track snack for the racer. That is why Crockett Creek is the snack of choice for Ariel Biggs when she is off the track training and the no-spill, no-mess nature of jerky is just one of the reasons Ariel keeps C.C. Jerky handy when she is behind the wheel doing practice laps and racing.

Truth be known, it's actually the flavor that has Ariel hooked! But, if an athlete is going to have an addiction, best it be one that is going to keep them fit in mind and body!


Ariel and the bag of Crockett Creek she races around with in the passenger seat have had a big year in midget racing. On Friday October 2nd, Biggs and her crew went to LeMoore, CA to race in the 2015 Ford Focus Midget Finale. Areil finished 9th in the quick and much better in the heat race, 4th. While she climbed all the way up to the top five, she had to coddle her car home in the last few laps having blown both front shocks. 

After the disappointment, the next day Ariel was back, and true to form, she earned herself on the podium. To learn more about Ariel Biggs, check out her web page

Posted in Nascar Racing By Frank Perez

How The Gold Rush led to dehydrated jerky

Monday, October 19, 2015 1:57:54 PM America/New_York


Have you ever wondered about the origins of jerky? Yes, that bit of tasty, moist and chewy meat, great for snacking on at any given time. The Gold Rush played a key role in making the consumption of jerky popular in America.


Legend has it, thousands of years ago, the South American Indians of Peru - known as the Incas, developed the art of drying meat. However, in the U.S., the Native Americans established a manner of preserving the wild buffalo they hunted using similar techniques.


As the Europeans arrived in America, they took notice of how the various Indians tribes were cutting the flesh of bison into long strips, and then pounding the pieces until they were extremely flatten; mixing in animal fat and dried fruit provided additional flavor. After placing the thin strips out in the sun for dehydration to take place, the meat could be stored for a long period of time. The North American Indians called this food pemmican, and instructed the Europeans how to prepare it.  


Pemmican (jerky) would become a crucial component in the daily lives of the new settlers.  


After gold was discovered in California in 1948, a vast amount of individuals including miners, explorers, immigrants, and homesteaders made their way westward. Packing all the supplies they felt they would need for the long journey, having enough food was the top priority for survival. Along with a variety of other dried items such as beans, coffee, and meal, dried meat was a lifesaver.    


Jerky was highly regarded for its:


Nutritional value - Jerky provided plenty of protein, which includes all the amino acids necessary for repairing tissues, healing injuries and encouraging proper growth for young children on the trail.    


Simplistic storage - No refrigeration or coolers were in existence for the people on their way to make their fortune. Being able to make something that could be preserved, and eaten conveniently on the trip without spoilage whether the weather was harsh or climate was not taken lightly.      


Availability - Jerky was the equivalent of having food on demand. As individuals traveled towards California, they could hunt for animals such as deer, rabbits, squirrels and wild turkey, turning their meat into jerky. This was significant because you would not starve to death even with a limited quantity of food; there was always dried meat as a resource backup.   


Today the tradition continues, jerky is a part of mainstream America. With jerky being a highly nutritious food, with a long-lasting shelf life and light as a feather to carry, the astronauts and the military have utilized it in their programs.  


Seeing how many people love this product and looking at the prospective, many companies have come into the marketplace with their versions of jerky. Unfortunately, some are offering inferior products using processed, formed and chopped meat instead of the time-honored method of slicing.


You will not find this type of trickery going on at Crockett Creek. They specialize in beef jerky, which had its beginning in their very own Southern kitchen. But that is not all; they have an assortment of spice mixes, marinades, hickory smoke seasoning, and other delightful condiments.  


Today, you can visit them online, and place an order or two for their “original” flavor of beef jerky; bursting with flavor only the people down home knows how to bring.


Posted in Foods By Frank Perez

Beef Jerky Soup

Friday, October 16, 2015 3:39:11 PM America/New_York

Beef jerky soup



1. 5 garlic cloves, minced

2. 1 1/2 cups chicken broth

3.  1/2 cup of  Crockett Creek Peppered Jerky 

4.  2 tablespoons molasses

5.  2 tablespoons ground cumin

6.  3 (15-ounce) cans pinto beans, rinsed and drained

7.  3 cups chopped onions

8.  1 cup chopped mushrooms



1. Heat oil over medium heat. 

2. Add onion, msuhroom, garlic to pan; cook 5 minutes; stirr occasionally/

3.  Add broth and remaining ingredients; bring to boil.  Cover, reduve heat and simmer 1 hour. Stirr occasionally. Uncover and cook until liquid is reduced by about half ( 15 minutes.)

Posted in Foods By Frank Perez
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