By
Jerky Jed
Pictured here, age 3.
You might ask yourself, what is brisket beef jerky and how is it different from regular jerky. That’s a good question. Lets break it down, first depends on the company and the style would be my first answer. So in very general terms most beef jerky is made of muscle. Why, well speaking from my position and my opinion cost is the primary point. Plus most generally speaking muscle has very little fat content. Now you have different grades of meat that the USDA has made for identify the different cuts.
Hence the difference between muscle and brisket of beef. Now you might know that Jedidiah’s Jerky makes a wonderful brisket of beef, beef jerky. They call it the Private Reserve, it comes in 4 flavors. Original, Teriyaki, Sweet Spicy, and hot and Spicy. All made of brisket of beef. Different from muscle, brisket is a softer more tender cut of beef. So prepare yourself for a sweet tender jerky experience! Now just today, I tried a typical piece of Beef Jerky, and let me tell you this was one leather chewing experience. Most people trying the Private Reserve always remark about the soft, tenderness of the brisket. So if you are looking for a traditional tough chewing piece of Jerky, the Jedidiah’s Private Reserve Series may not be for you. But on the other hand, a tender, moist jerky is what you crave well look no further!
The next flavor you might ask about is Jedidiah’s Premium Beef Jerky, now this is more traditional and a deeper smoked flavor, very different from the Private Reserve style of Jerky. Not a brisket, but still a nice softer piece of Beef Jerky heaven. The flavor vary from B-B-Que, my personal favorites to Honey Glazed, and the newest in my previous blog entry, the Habanero Chipotle Premium Beef Jerky, please read for a more complete review. So try either the Brisket of Beef Private Reserve or the more traditional flavors of the Jedidiah’s Premium Jerky, you’ll be glad you did!
Jed
February 9th, 2010 at 5:32 pm
hey jed, i like to think of myself as a jerky buff. I do make my own and think that it is some of the best i have ever had..however, i have never had jerky made from brisket!! it sounds really good. I my self like a tender and moist beef jerky. one that is not so hard on the teeth! i have always used beef fajita skirts and i dont cut them super super thin to where they take a relativly short time to cook. i try to make the slices about 2 to 3 inches long and appx. a quarter of an inch think. then i just let it dehydrate anywhere from 8 to 12 hrs depending on how thin i can get the slices!! it usually turns out pretty juicy and is easy on chewing!! well jed im not really here to talk about jerky..i came across this page bc im going to be cooking a brisket soon and am looking for a different recipe. id like to switch it up a bit. i love hot food..very hot, mouth watering. so im looking for maybe some tips on how to get my brisket pretty damn spicy! the only thing i can really think of is cayenne pepper. i dunno, if ya know anything could ya give me a few pointers. thanks man!
kal/ houston, tx