The brand uses USDA inspected American beef, marinated for 12-24 hours and slow cooked. They add no preservatives and claim their jerky is lower in sodium than most brands.
This "Garlic Cracked Pepper" is marketed as the company's signature flavor, describing it as a, "perfect balance of rich beef flavor, fragrant cracked pepper and perfect balance of garlic".
Beef, brown sugar, soy sauce, worcestershire sauce, chili sauce, balsamic vinegar, seasoned rice vinegar, liquid smoke, spices.
The first flavors I pick up is a moderate sweet, hints of worcestershire, and a vinegar tanginess. The black pepper starts to come in. The chewing brings on more of the vinegar tang, along with garlic, and a light natural meat flavor.
For being advertised as "Garlic Cracked Pepper", it holds up well. The black pepper grows in flavor with a sharp, freshly cracked piquancy while the garlic lingers with a soft savor in the background.
The primary taste profile is largely a tangy, sweet vinegar laden with a sharp, black pepper and soft garlic. There's a light bit of heat from the garlic and black pepper, and a light natural meat flavor in the chewing.
The meat consistency and chewing texture is excellent. This looks to be beef brisket, and as such has some stringiness, but not as much as other brands have. Otherwise, it chews very tender with minimal effort. It's lightly moist, and bursts with flavor. The chewing texture is that of soft steak.
This Garlic Cracked Pepper from Palm Springs Beef Jerky punches out a big flavor of tangy sweet vinegar mixed with a savory worcestershire, and delivers a good dose of cracked pepper and garlic. The rice wine vinegar matches up well with the brown sugar to create a candied, lively taste while the garlic and cracked pepper adds a spicy character. The tender, moist chewing
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