Pap's Beef Jerky, has reorganized its line of jerky, with a new line of recipes. See our previous reviews of their jerky.
The four varieties now anchoring their beef jerky lineup are Mild, Hot, Blazin Cajun, and Pitmasters BBQ. Pitmasters BBQ is the only variety carrying over from the previous lineup. The words "Thin Cut" now grace Pap's beef jerky packaging, which is considerably more thin than their previous cut.
Pap's Beef Jerky originally grew from Pap's Genuine Beef Sticks. Pap's is a creation of Rick Waldon, based out of Junction City, KY. Pap's Beef Jerky is made using USDA inspected beef in a USDA inspected facility.
Beef, soy sauce, red pepper, brown sugar, liquid smoke.
The first flavor that hits the palate is soy sauce. Following right after is a garlic & onion seasoning, and touches of sweet. A natural meat flavor is there in subtle amounts. Finally, I can taste the smoke flavoring in the background.
Considering this jerky is labeled, "Hot", there's actually only a light amount of heat. Even when I try a piece with a lot of red pepper flakes, it generates only a moderate level of fire at best. On my personal heat scale, I'd rank this as "mild medium" (level 2 out of 5).
The red pepper flakes seem to generate only a light bit of flavor as well. It's really only adding touches of taste.
Otherwise, the flavors that define this jerky is largely the soy sauce, with a light coloring of garlic & onion seasoning and a bit of sweet. There's still some natural meat flavors going on, and finally faint tastes of red pepper flakes.
The meat consistency gives off a meaty, but chewy feel. It still has a decent amount of steak-like resemblance. I'm finding mostly all meat, with little to no fat, no stringiness, nor other unchewable tissues.
Verdict: This Hot variety from Pap's Beef Jerky generates a light amount of heat, with touches of red pepper chile flavor. Otherwise, it features a dominant soy sauce flavor, with a garlic & onion-like seasoning, and bits of sweet. While it's not really "Hot" by my personal standards, I can still see how many other jerky snackers might find it sufficiently burnsome. The meaty pieces, the classic jerky chewiness, and the steak-like feel, are among its high points. It's also more in the classic Kentucky beef jerky style.
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