Vitis
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In an effort to find the best sausage style meat stick I ordered 22 types now I'm swimming in meat. Might not have thought this one through especially when trying to get through them without them molding since they're varying degrees of dryness not to mention the leftover jerky from the previous round. Could be worse I suppose I could have over ordered something 'healthy' and not delicious. Long live the meat industry I for one welcome my inevitable massive coronary and say it was worth it. If anybody is curious Old Trapper Hot and Spicy won the jerky round though walking away with the number 2 slot for taste the overall texture and the fact that it didn't make me violently ill like the number 1 slot in taste gave it number 1 overall. Uncle Mike's Spicy Hot was number 1 in taste, but it was onion powder heavy which I can only tolerate small amounts of onion even in powder form so for the vast majority of folks who can eat onions and garlic it shouldn't make them sick though they're above average in heat level relative to other products who claim to be spicy so that may be a turn off if you only like mild levels of spice. Texture wise Uncle Mike's was tough as shoe leather though there is always some variation in these products they usually hover around a baseline texture and since crowning Old Trapper as the winner I've returned to the brand and it is consistently fairly soft for jerky anyway.
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Organic wouldn't necessarily affect mouth feel so I went with the factor that is more likely to and that'd be the fat content in the meat which largely more exotic meats tend to be leaner and thus went with exotic as a substitute for "higher quality". Most beef jerky companies that I've looked into that advertise organic are 'made with organic' or have' organic ingredients' rather than being actually organic so usually a threshold of about 70% or below by USDA regulation. If it were say a steak then I'd maybe be more concerned with getting organic since I like my steak mid-rare which comes with a naturally higher risk of bacteria infection than something that's cooked to a more well done region so the less of a chance of that potential bacteria being drug-resistant is nice, but if it's cooked well through that shouldn't be terribly much of an issue and it's not like heavily processed jerky is exactly a health a food so the potential for lower Omega-3s in them isn't that much of a concern either. Any jerky I make myself is however organic straight from my grandfather's farm and tends to be a little under what one would be served from a commercial product. *Basically any jerky I make might in-fact kill you has about a week in terms of 'safe' shelf life, but hey it tastes good, it's moist, and soft.* I think I'd be more concerned with organic fruits and vegetables than meats in all honesty, that is if I actually ate any fruits or vegetables. Too hard to find good fruit in the stores around here and I'm pretty sure I am deathly allergic to anything green and healthy for you so that rules out vegetables by default.
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Yeah for the time being while he's able anyway, it's getting harder for him to keep up with raising them between age and health issues, but as soon as the new house is ready and we get moved there's a meat market about a mile away that's sourced by the local butcher in the area just down the street the same butcher that we currently go to with our cattle.
I would, but meat is meat, nobody ever gets excited about potatoes when they have meat and potatoes so I just stopped trying to kid myself and have meat with a side of meat and for desert meat or meat byproducts, besides cheese is meat's fruit and I eat cheese. - Show next comments 3 more
Fresh meat from your gpa? Yep... can’t get much fresher than that. 
eat something green gosh
