In 2010, I purchased this 3.5 ounce/99 gram original flavored bag of Arizona Jack’s beef jerky while visiting Daytona Beach, Florida, at a grocery store.
On the Arizona Jack’s web site, they explain how they have been making jerky for nearly 30 years using USDA approved meat from their plant. They go on to say the jerky is smoked in “state-of-the-art” ovens. As advertised on the bag, this jerky is definitely soft and tender. Read More
This review is for duck magret, made by La Maison Du Gibier Inc. Magret means the cut of meat is from a breast of duck. La Maison Du Gibier translated to English means “The House of Game”. They are located in Charlesbourg, near Quebec City, Quebec, Canada.
Their web site is all in French, which makes it challenging to find information, but something like Google translate does a decent job. This business started in 1982, where they specialize in big game, small game and specialty meats. Adept at hunting, Jean-Marie Rondeau came up Read More
Jim Davis, the founder of Wild Ride beef jerky, grew up in Texas as a cattle rancher. He was determined to make a soft and tender texture of jerky. Eventually he patented a tenderization process, which can only be found in Wild Ride beef jerky. This tenderization process allows the jerky to reconstitute in water very quickly. This jerky is advertised as Cowboy Strips, which offers a thick piece of jerky that is tender to chew, and packed with flavor. Read More