Fatty Beef Jerky is Better, amirite?

Dehydrated fat? I don't think you understand what you're talking about.

by Velda51 5 months ago

Animal fat still has water in it, and can be dried out of that water. When you cook bacon a ton of water comes out of it before it starts to render the fat.

by Anonymous 5 months ago

People keep talking about rancid fat. Which certainly can happen. I make my own jerky and keep it in the fridge. In fact, once opened, most jerky should be stored in the fridge anyway. A bunch of labels tell you to do this. It also only lasts like 3 days because I eat it all so fast. Damn I gotta make some jerky soon. It's so cost effective and delicious.

by Financial-Stage6123 5 months ago

Yeah, you show me someone that makes homemade beef jerky that lasts more than a week and I'll show you someone who suuuuuucks at making jerky.

by Anonymous 5 months ago

The fatty version of any food is better. And people who think otherwise have inferior taste buds.

by Anonymous 5 months ago

Depends what you're measure is. Taste? Ya you're right. Texture? Not so much. I hate the feeling of biting into a chunk of fat.

by LateRough 5 months ago

Leaving fat on jerky kinda defeats the purpose of why jerky exists.

by Anonymous 5 months ago

Mmmm....I love rancid fat in the meat I've spent a lot of money on / worked hard to make /s

by Brave_Confusion9278 5 months ago

I like it, yeah. But fat on jerky defeats the purpose of jerky. So no, not terrible advice.

by Anonymous 5 months ago

Anything but Jack Links is better. Find a person who makes actual beef Jerry as a hobby and you will discover one of the wonders of the world lol.

by Anonymous 5 months ago

I don't disagree but the texture can be odd. I'd rather render that fat into lard.

by ReplacementTop 5 months ago

There is actually a brand of meat sticks called "fatty". And it's amazing! Try it!

by Alternative-Draw7360 5 months ago

Some people prefer soft beef jerky, I feel like soft or moist beef jerky is just a way to increase the chargeable weight without increasing the original poundage of meat. I prefer hard, dry smoked jerky that has minimal to no moisture left in the meat. I often find more moist pieces do have a bit of extra fat that dry doesn't seem to have. For reference I love fat and gristle on fresh cuts of beef, fish, pork, and many other foods

by Bergnaumosbaldo 5 months ago

Fatty beef jerky TASTES better but has a lower shelf life. Since we don't really need long term storage of jerky though go ahead and use whatever you want. Just be careful how you store it and for how long.

by Anonymous 5 months ago

If people are dehydrating at home 8/10 it's for self stable food. Dense fat is not super self stable. You could add some commercial preservatives but that won't do much. Most fatty jerky on the shelves is not sitting for very long.

by Anonymous 5 months ago

As a maker of my own jerky, this is correct. However, I do leave the fat when it's winter. I make it for hiking snacks so it'll stay cool in my bag during the winter. I'll even dehydrate it less to make it more enjoyable. I have had an issue where my homemade stuff went rancid due to poor preparation. Leaving the fat can be risky if you don't keep it cold.

by Anonymous 5 months ago