Sograte Beef Jerky - Original (Revised)

Yesterday I received a package from Sograte Beef Jerky containing a bag of their Original beef jerky and a bag of their Black Pepper beef jerky.

Cary Franklin, who runs Sograte, revised the recipe for his beef jerky, saying he made it more moist, and cut back on the saltiness, after reading the reviews I did last Summer for several of his varieties, as well as comments posted on those reviews.

Read my previous review here.

In my previous review of the Original variety, I gave it a four-star rating (Good) on the strength of its smoky natural meat flavor. But I had shyed away from the five-star rating due to a high saltiness, and a somewhat tough chew.

Sograte Beef Jerky is based in Lubbock, TX, and has been around since 2005.

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Insane Jerky - Jamaican Style

Next in the series on Insane Jerky is this Jamaican Style beef jerky. See my previous review of their Original beef jerky.

Insane Jerky is specializes in selling "Halal Certified" beef jerky, which is the muslim equivalent of kosher. The animal must go through a specific slaughtering process, and go through an extensive blood-draining process that effects the flavor of the beef.

Recently Insane Jerky changed it's meat processor, and revised its recipe. Previously, I found their jerky to be very tough, and lacking flavor. In this revised product, I've found it to be more tender and flavorful.

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Mingua Beef Jerky - Teriyaki

Next up in the series on Mingua Beef Jerky is this Teriyaki variety. See my other reviews of their Cajun Style, Hot, and Mild varieties.

Mingua Beef Jerky is based in Paris, KY, founded by Ronnie Mingua (pronounced Ming-Ghee). One late night, Ronnie, a tobacco farmer, bought a Ronco food dehydrator after watching one of those late-night infomercials. A year later, he perfected a recipe and soon started selling jerky all over the State of Kentucky.

Eventually he and his brother built a USDA approved facility and designed their own meat dehydrators, and expanded production. Now, the Minguas rely on beef jerky sales to keep the family going, and are selling it to stores all across the eastern USA.

Mingua Beef Jerky is made without preservatives and no nitrites.

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Gary West Meats - Cajun

Gary West Meats is a small family owned meat business in Jacksonville, Oregon, dating back to 1966. It was created by Gary West who made use of old family recipes handed down to him by his grandfather. In addition to making beef jerky, they produce smoked hams and turkeys.

The company refers to their jerky products as "strips" rather than "jerky" claiming that it's more moist than typical jerky. All of their jerky is hand made from beginning to end.

In 2004, Gary West sold the business to his daughter and son-in-law, who continue to operate it today. Since then, it's jerky business has skyrocketed and has been featured on all the major media outlets, CNN, ABC News, The Food Network, Good Morning America, New York Times, and Outdoor Life.

Gary West Meats also offers a separate line Certified Angus Beef jerky, and is the only brand authorized to make jerky from CAB.

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Jerky Junction - Sweet & Spicy

Jerky Junction is a brand of Jerky Junction, Inc., based out of Carson City, NV. The brand has been around awhile, going back to about 18 years now. It's run by Andy Baird and his son Kyle, and Andy's brother Ian.

Baird had been in the restaurant industry and had wanted to start his own business in the food industry, and picked jerky. The train theme comes from his love of trains, which stemmed from his grandfather Walter Baird, who invented the first electric light for trains. Just a year ago, Jerky Junction opened up its first retail outlet in Truckee, CA, inside an old train caboose.

This particular package of Sweet & Spicy is from the brand's "Clear Bag" line, which is a slab-style jerky cut up into small pieces. It's manufactured by Country Archer in Grand Terrace, CA. Jerky Junction offers other lines and varieties of jerky.

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Insane Jerky - Original (Revisited)

Last August I wrote a review for Insane Jerky's Original beef jerky, which I had given a "Dog Treats" rating, mostly because it was tough, and lacked flavor. Read the original review.

But last week the company sent me packages of their new beef jerky, explaining that they've since hired a different meat processor, and modified the recipe making it more flavorful and moist. In addition to this Original variety, I have their Jamaican, Spicy, and Sweet & Spicy varieties to review later.

Insane Jerky specializes in selling "Halal Beef Jerky". Halal is the equivalent of kosher for muslims. Animals must be free of antibiotics and growth hormones. They are slaughtered by hand, severing the jugular vein, leaving the spinal column intact, while draining out as much blood as possible. Because of this, the meat tends to taste different than other beef.

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Gary West Meats - Teriyaki

Since 1966 Gary West Meats has been serving up smoked meats and jerky from its facility in Jacksonville, OR.

The company, started by Gary West, was established using the same recipes that have circulated through his family going back to the 1850s. The company is well known for making jerky that emphasizes the great taste of beef, using minimal seasonings, and grade A maturity beef, which is younger and more tender.

In 2004, West sold the business to his daughter and son-in-law who continue to operate it today. Since then, they have introduced new line of jerky made from Certified Angus Beef, and is the only company authorized to make it.

All of their jerky is hickory smoked and cut by hand.

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Mingua Beef Jerky - Cajun Style

Next in the series on Mingua Beef Jerky is this Cajun Style. See my previous reviews of their Mild and Hot varieties.

The Paris, KY-based brand got started in 1993 when Ronnie Mingua (pronounced Ming-Ghee), a tobacco farmer, was watching a television informercial on the Ronco food dehydrator, and decided he had to get one. It took about a year until he perfected a recipe, and started selling his jerky to folks all over the State of Kentucky.

Eventually he and his brother built a USDA approved facility and designed their own meat dehydrators, and expanded production. Instead of farming tobacco, Mingua has now shifted to beef jerky manufacturing and sells it to stores all across the eastern USA.

Mingua Beef Jerky is made without preservatives and no nitrites.

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Crazy Ed's Roadkill Awesome Beef Jerky - Teriyaki

Next up in the series on Crazy Ed's Roadkill Awesome Beef Jerky is this Teriyaki variety. See my earlier review of their Black Pepper beef jerky.

Crazy Ed's Roadkill Awesome Beef Jerky is a brand of MTL Enterprises, Inc. based out of Sunderland, VT. It's the creation of Jeramie Westbay, who started making beef jerky nearly 20 years ago, but only recently started selling it commercially. His Crazy Ed's Roadkill brand first hit store shelves last September.

The name "Crazy Ed's" is in tribute to his late friend, Ed Colomb, a biker who taught Westbay how to make beef jerky. The Crazy Ed's Roadkill brand is smoked with real hickory wood over charcoal, and is made in Westbay's own USDA facility. He says it's cooked hotter and faster than most jerky, and claims this retains more of the taste of beef.

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Gary West Meats - Cracked Black Pepper

Gary West Meats is a company based in Jacksonville, OR that makes smoked meats, including jerky, hams, turkeys, and sausages. They've been around since 1966.

The business was started by Gary West using recipes handed down to him from his grandfather. The recipes actually date back to when his grandfather was just a little boy growing up in southern Oregon. The West family as a whole have been in that region since the 1850s. In 2004, West sold the business to his daughter and son-in-law, who continue the same recipes today.

The brand's focus is to highlight the natural meat flavors, which they have done quite well. All of their jerky varieties tend to be low on seasonings, just to prevent them from competing with the meat's smoky taste.

Gary West Meats cuts and processes all of their jerky by hand at their own facility in Jacksonville, OR.

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