See our review of their previous Original variety)
Founded in Venice CA in 2012, by a local named Matt Lauster, Dried and True Beef Jerky sought to change to people's taste buds and perception of what beef jerky could taste like. After refining his product by selling at local farmer's markets and the LA food festival scene, so many customers loved it, encouraging him to go full steam ahead into the jerky industry. Matt uses exclusively California raised beef without chemical preservatives, nitrates/nitrites, MSG or high fructose corn syrup.
This Original variety is said to be their interpretation of classic jerky. Matt claims it's made from classic top round cut of beef and gives off a smoky flavor.
The first flavors I pick up are a light sweet and a light worcestershire. A noticeable soy sauce comes in, along with touches of black pepper. The chewing brings on a steak flavor with touches of garlic and onion.
For being the company's flagship offering, it strikes a good balance between the soy sauce and worcestershire marinades, with modest seasonings that don't overpower the palate. It still has the same overall flavor that the previous Original variety had, but now has an excellent natural meat flavor, more like a pan-fried pound steak, with bits of fat mixed in.
The primary taste profile is that of a light soy sauce and worcestershire marinade, gently sweetened, with light seasonings, namely black pepper and garlic, laid over a significant steak flavor.
The meat consistency is greatly improved from the previous recipe. This feels much more meaty, more tender, and a little more moist than before. It actually chews like real pieces of steak, not the pasty, mushy texture as before. Overall, it's moderately easy to chew, and generates a sense of being natural, not molecularly altered.
This revised recipe from Dried and True is certainly a great improvement over the previous. I really love the natural meat flavor, recreating the kind of seasoned steak my mom would fry in a pan. It still focuses on a light blend of soy sauce and worcestershire, along with touches of sweet, black pepper, and garlic. But the steak flavor really gives this jerky a great foundation that the previous recipe lacked. This actually tastes like real beef jerky. The chewing texture is greatly improved as well. This chews like a genuine piece of steak, and gave me the sense of eating natural beef, and not something modified by meat-doctors and flavor-scientists.
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