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as being a bad-tasting jerky. the company recently redesigned the package into what you see now, and reformulated the recipes. the product is now being exported into the mainland and into asian food markets. ingredients beef, water sugar, salt, sodium citrate blend, monosodium glutamate, spices, garlic
formed jerky because it allows them to use smaller pieces of meat, or scrap meat. however, whole muscle venison jerky often comes out as being tough, so there's also an advantage to making it chopped & formed. ingredients venison, soy sauce, seasonings (dextrose, salt, corn syrup solids, onion & garlic...
https://www.bestbeefjerky.org/2008/07/