The brand is the collaborative effort of two brothers separated at birth, Paul Brock and Eddie Wales. After growing up never knowing about the other, they one discovered they each had a brother. After they reunited, they took a trip out to a lake and realized they both loved beef jerky, and both had this crazy entrepreneurial spirit. Thus, Two Brothers Jerky was born. Now based out of both Durham, NC and Columbia, SC, Two Brothers Jerky features North Carolina grass fed, grass-finished beef, and made with no nitrates.
This "Bull City Original" (see previous review) is named for Brock's hometown of Durham, NC, and is said to, "capture the vibrancy and smoky flavor of Durham, North Carolina".
Beef, soy sauce, water, lime juice, dried garlic, dried onion, red chili flakes, citric acid, honey, lime oil.
The first thing I taste is a light soy sauce, with faint touches of sweet, and bits of garlic and onion. The chewing brings on the natural meat flavors, much like a grilled steak, with a light tanginess, and a faint fruity note.
Compared the original recipe, the soy sauce is toned down, as is the smokiness, allowing the natural meat flavors to come out more. It still has the tangy lime flavor, but is also toned down. It still effectively has the same overall taste profile as before, but the ingredients are taken down a couple notches, while the steak flavor is more noticeable.
And overall, that changes the taste profile. It's now more of a grilled steak flavor, marinated in soy sauce, but doctored up with some seasonings and citrusy lime. In some regards, it's also comparable to grilled steak fajitas, or carne asada. The saltiness tastes moderate to high.
The meat consistency seems different, however. It's still has a steak-like chewing, but this is more chewy than before, more flexible to the touch, and nothing like the dry, woody feel as before.
This revised recipe of Bull City Original from Two Brothers Jerky does seem like an improvement, in both flavor and chewing. I like the more noticeable natural meat flavor, and the toned down soy sauce. Combined with the more flexible meat consistency, this tends to give off more of a steak-like experience than before, and it has more of an old fashioned quality. This is kind of jerky you'd love to have by a campfire with a bottle of homebrew and the sound of crickets.
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