Liam was working on a degree at the Royal Agricultural College in Cirencester when the idea for Coppernose came about. Coppernose today is a run by Liam and his family. They use ethically sourced, 100% grass fed, British beef, allowing them to trace their meats all the way back to the farm. They use sliverside cuts, in long strips, and then marinated for 12 hours before dehydration. Coppernose Jerky is sold in small shops and outdoor markets throughout England, as well as from its website.
This "Teriyaki" variety is simply described as, "A taste of the Orient..."
Whole slices of beef, teriyaki sauce, worcestershire sauce, black pepper, liquid hickory smoke, garlic powder, onion powder, sesame oil
The first flavor to hit my palate is a combination of teriyaki and worcestershire, with hints of black pepper. The chewing brings on a light natural meat flavor, with touches of garlic and onion.
For being labeled, "Teriyaki", it doesn't offer much teriyaki flavor. There only a light bit of teriyaki sauce noticeable at first, but the worcestershire competes for attention and makes it more difficult to find.
Otherwise, the primary taste profile of this jerky is a blend of black pepper, garlic, and onion over a lightly marinated natural meat flavor. The natural meat flavor is actually what is most noticeable over the course of chewing, while the seasonings and light marinades make it more savory.
The meat consistency looks great. The thick, meaty short strips wells up much anticipation and brings out the carnivore in me. It's chewy, but not over the top, yet still somewhat tender. It chews and feels like real steak, however. I didn't find any stringiness or unchewable tissues in this sample.
This "Teriyaki" variety from Coppernose Jerky doesn't really taste like teriyaki. It's really more of an "Original" flavored jerky in an old-fashioned, American style, rather than the "taste of the Orient" that the company claims. It actually does a good job of bringing out the natural flavor of beef, and then adding interest with some seasonings and light marinades. It has a great meat consistency, thick, chewy, but still somewhat tender. I love the meaty, steak-like chewing texture. For American standards, it needs more teriyaki sauce, and perhaps some ginger, to really call it, "Teriyaki". But on it's own merits, it's actually a very tasty, old fashioned-style jerky.
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