Skip to main content

Tasting Notes: Beefy Boys Jerky #ShopSmall #Sponsor

This is a sponsored post written on behalf of Beefy Boys Jerky. All opinions are my own.

When I saw Beefy Boys Jerky's listing on the Local Harvest website, I was excited: local beef jerky. Yes! 

Then, it turns out I know one of the guys involved in the business. Even better. I love supporting local. But I love supporting friends' businesses even more.

So, I asked if I could taste the products and he gave me a nice sampling. After just a few bites, the Precise Kitchen Elf was convinced that he wanted to give bags of jerky to his teachers as part of their holiday baskets...along with a note thanking them for "beefing up his education." So, I placed an order almost immediately. And I did get the green light to share this SECRET LOCALS' ONLY deal with you...

If you buy 24 bags, they have a deal for $150.00 including local delivery. 
(That works out to $6.25/bag) 
Get the special by calling 888-669-2010, Mon-Fri 9am-5pm PST.
You get to pick the flavors!!

Tasting Notes We each had different favorites!

Their beef jerky is made fresh weekly with meat sourced from a local supplier located within 120 miles of their Salinas plant. They use a portion of the Top Round and slice the meat so that you can tell it is from a solid piece of meat. "The bigger, the better," they say. Then it's slow-cooked and hand cut with butcher's scissors after it's cooled. There is a lot of variation in the product, but that's how you know it's hand-crafted in small batches. Yummy.

Reserve: This was my favorite for two reasons - first, it's cut into carrot-sized strips versus thin sheets. So, it's thicker and more tender. Second, you can taste the red wine in the marinade. Wow. You know me, I'm a red wine gal. This was an easy pick as my favorite.

Teriyaki: This was Jake's favorite . It had nice flavor, but - for me - it was the toughest texturewise.

Sweet Garlic: This was the most moist of all the ones we tried. And it was also the most mild and most sweet. Though I don't usually like sweet beef jerky, this might have made me a convert. It was definitely D's favorite.

Jamaican-Style: This, like the Reserve is cut into carrot-sized strips versus thin sheets. Again, it's thicker and more tender. I love the complex flavors, but the most prominent for me were garlic and all spice. Delish.

Peppered: This is made with a secret family recipe dating back to 1963. It has a nice peppery bite without being too spicy. Very nice. I think this was R's favorite.

Hot Peppered: Okay, truth be told, we haven't tried this one. Not yet. We're a little daunted by the fact that it's completely orange with red chili pepper flakes. Maybe we'll sit down with the bag and a glass of milk soon. I'll keep you posted.

You may find Beefy Boys on the web, on Facebook, and on Twitter.

*Disclosure: I received this product for free from the sponsor. 
However, all statements are 100% my own and 100% accurate.


Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce