Chef’s Cut Real Jerky Co.’s Smoked Beef Chipotle Cracked Pepper Jerky

I get a carnivorous hankering every now and then. And when I’m too lazy to throw a hunk of animal muscle on the barbie, I grab some jerky. I love dried meat; it’s got a lot of flavor, a lot of protein, and while the majority of jerky chews like shoe leather, I tough it out. Because mmmm, meat. When I saw Chef’s Cut Real Jerky Co. had some jerky that’s described as “premium meats smoked to tender perfection”, I knew I had to give ’em a try.

The packet says handcrafted, and the jerky looks handcrafted. Chunks of thick, chewy beef jerky looks amazing. And being able to sink my teeth into each piece? Lovely. And hello, no weird stringy bits! Each piece looks tenderized, with a lumpy texturized look and feel.

Chewing is easy as well, with the jerky falling apart nicely between my molars. This is a jerky that’s so soft and tender you’ll want to keep the entire bag for yourself. So maybe buy in bulk if you’ve got friends coming over. Pro-tip from me to you.

The flavor is a blend of barbecue sauce, black pepper and a tang of chili. The jerky is made with all that, including horseradish (hello tangy) and soy sauce (hello umami!) I started to notice the horseradish the more I dove into the bag, and I’ve got to admit that while I wasn’t sure about this flavoring before I tried it, this blend goes perfectly with the chunks of beef. I noticed lots of chili seeds and dried chili bits, which give a nice heat. This isn’t a flavor you have to lose a bet to want to eat, this spicy is more flavorful than gut-wrenching. Plus, there’s a molasses taste as things start to break down that mellows the spice nicely.

This jerky is satisfying. Yeah, I said it. These substantial chunks aren’t hiking shoe leather beef jerky. It’s deep, filling beef jerky. That blend of seasoning, thick cut and easy chewing is a snack to look forward to instead of one to sock into your piehole and get those sweet sweet calories. So if you’re in the mood for some tasty, tasty beef but don’t feel like cooking? Snag a stout, grab some fruit and chips of your choice, and dig in. That’s the happy hour equivalent of high tea, right? If not, it should be.

About

Denise Kitashima Dutton has been a reviewer since 2003, and hopes to get the hang of things any moment now. She believes that bluegrass is *not* hell in music form, and that beer is better when it’s a nitro pour. Besides GMR, you can find her at Atomic Fangirl, Movie-Blogger.com, or at that end seat at the bar, multi-tasking with her Kindle.