True Gentleman’s Jerky

Despite the increasing prominence of jerky, most brands are happy to release an original, hot, and peppered variant of the dried meat. To shatter the conceptions of what one wants with their meat, True Gentleman’s Jerky has created a core product line with a number of fresh and distinctive flavors.

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The company’s Sinsa (Korean BBQ) flavor creates a dry and roasted burst of flavor due to the inclusion of soy sauce, sesame seeds, and fresh herbs, while their Chimichurri seasoning brings a Latin American flair with a dry-rub variant of this typically wet (oil/vinegar) seasoning. At the top of the True Gentleman’s jerky mountain has to be their latest flavor, Blackberry Merlot. The rich wine flavor and tartness is matched perfectly with the fruit sweetness of blackberry; the panoply of flavors here ensures that a bag will be devoured nigh-immediately.

For those wanting traditional flavors, True Gentleman’s Jerky also has an original and peppered variant.  The original variant has deep notes of soy sauce, brown sugar, and garlic to provide a considerable pop to the beef, while there is just enough in the way of heat from the included pepper in the eponymous style to get one’s taste buds into higher gear. We like the fact that True Gentleman’s uses chunks of beef rather than big, flat slices. I feel that there is greater coverage for the spice blend on each True Gentleman’s morsel over other products on the market. The opaque bags and zip-seal means that the jerky will remain fresh whenever one wants to snack. One 2 ounce bag is $6.99 and a 4-pack of the jerky runs $27.99. Each bag of the company’s jerky comes with a serving of dental floss to get rid of meaty remnants. For more information about the company’s offerings, check out their website and social media accounts.

Rating: 9.5/10

True Gentleman’s Jerky / http://www.tgjerky.com / https://www.facebook.com/TGjerky /

Author: James McQuiston

Ph.D. in Political Science, Kent State University.

I have been the editor at NeuFutur / neufutur.com since I was 15. Looking for new staff members all the time; email me if you are interested. Thanks!

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