Best Commercial Jerky I Have Ever Had

[Michael_in_TX]

So I'm on a little bit of a road trip right now and stopped off at a Shell station in Columbus, TX (it's always clean) to grab some coffee and something small to eat. I normally don't like mass-produced/commercial jerky as it is often not that great and/or tough.

But in with all of the jerky sticks and bags, I spied this huge meat stick. It's a full two ounces:



I decided, oh what the heck, it's jalapeno so let's do it. Wow, this is the best commercial jerky I have ever had. Flavorful, texture is perfect, and a hint of heat. So much so, I bought another one in Sonora!

It looks like HEB and Walmart carry the 1 oz "mini fattys." And I will be picking those up before I totally leave civilization tomorrow.

Here's their website: https://www.fattysmokedmeats.com/2oz-collection

Again, it's mass-produced commercial jerky (it is a Conagra brand), so stuff you and I make in our smokers is better, but for road trip, this is perfect.

[Jerod Broussard]

I'll have to check that out. I ate some recently from Louisiana. Smoked 8 hours, nice pellicle, smoke/gas ring, juicy, literally bursting with smoke flavor. Sold in southeast part of the state. Forgot the name.

[texastweeter]

Thats a snack stick, not jerky. But they still have a spot in my tackle box and hunting pack. Usually in my case they are homemade and vac sealed. For the record, IMO, Robertsons Ham ha the best commercial jerkey, jerky.

[Michael_in_TX]

You are of course right....this is a snack stick.

[MBMorgan]

Hey Michael … you may want to give these folks a try … for something a little different from my “back home”: https://msmeats.com/collections/prem...SAAEgLhz_D_BwE

[Michael_in_TX]

I want to grab some of that buffalo and elk jerky!

[MBMorgan]

Enjoy!

[Oak Smoke]

The best commercial jerky I’ve ever had is made in the remote town of Boise City, Oklahoma. It’s in the far west end of the Oklahoma panhandle. The brand is No Man’s Land jerky. When we were sending people to X-ray pipelines in Colorado all the radiographers would send money with them to get No Man’s Land jerky when they went through Boise City. I’m talking several hundred dollars worth at a time. Those guys stayed out in the middle of nowhere for days at a time. This jerky was in almost every truck. It was worth the trouble to get it.

[Oak Smoke]

texastweeter my daughter wants to cure some wild hog stuff. I’ve never paid any attention to the bellies. Is there enough meat in one to make bacon?

[texastweeter]

Oak Smoke no, there typically is not. You can make Canadian bacon from the loin, ham from the...wait for it...hams, and buckboard bacon from the shoulders. Belly doesnt have enough thickness, once dry cured, its so thin its like a toothpick, lol.

[Oak Smoke]

texastweeter thank you Adam.