Jerky lovers know what it means to get that deep-down craving for premium jerky – it’s almost overwhelming. When those cravings hit, you can almost taste its smoky flavor, chewy texture, and the satisfying feeling it imparts as it goes from the palate to the tummy. There’s nothing else like it!

So what makes “premium jerky” premium? Where can you get it? And how much does this sinfully savory stuff cost? Read on, Grasshopper, to find out more. …

Premium jerky differentiates itself from plain, old regular jerky in that it contains no flavor enhancers (like that stuff called “MSG” that probably causes cancer in lab rats and other really cute, cuddly, furry animals – like humans) or nitrites (another potential cancer-causing boogey man of the food world). Premium jerky is just that: premium jerky.

You can get premium jerky made from beef, of course (USDA-certified prime, as a matter of fact!), but you can also buy it made from fish, turkey, chicken, elk, buffalo, and probably just about anything else that lives and breathes. If it’s capable of being dried and smoked, then it’s capable of becoming premium jerky – and there’s no doubt someplace somewhere on the Internet you can buy it.

If you’re not into buying premium jerky on the Internet and don’t feel like driving from here – or wherever you are – to Timbuktu to find it, consider making it yourself. It’s not that difficult, and once you’ve done it, you may decide to never buy it again! At prices of up to thirty-four dollars a pound, that’s really not such a bad idea, is it?

To make premium jerky, first decide from which meat you wish to consume this salacious snack. Let’s say you’ve chosen beef, since it’s probably the easiest meat to locate without having it shipped in from the Outer Limits of cyberspace somewhere. Here’s a recipe for great premium jerky you’d be proud to bring to your next hoedown, camp out, or to eat in the comfort of your own living room:

Homemade Premium Jerky

Marinate prime-grade beef strips (cut with the grain) in your favorite marinade overnight. Set oven at lowest setting. Open door a crack to facilitate moisture evaporation. Drape strips from (clean!) oven racks. Dry for eight to 10 hours, depending on desired texture.

Enjoy! And now, you can even call yourself a premium jerky chef!