Mountain America Jerky Pt 2

Last week, I introduced you to my new favorite jerky company, Mountain America. They feature a huge line of gourmet and exotic jerky. They sent so many samples, I couldn't fit them all in one review. Below is a rundown of the products that I couldn't quite squeeze into Pt 1.

Habanero Beef Jerky: There's spicy and there's habanero. This jerky has plenty of savory beef flavor, but that gets overshadowed a bit by the mouth numbing burn. The basic recipe is much the same as the other flavors with one major difference. Habanero pepper flakes are visible on each flaming stick of beef. This jerky still has great flavor, but the heat may be too much for some.

Venison: Venison is a jerky that I absolutely love. With the out of control deer population in Southern Michigan, many people in the area have perfected making jerky from white tail deer. I even experimented (with mixed results) making it last fall. While I've had several good versions, none of them measure up to Mountain America's venison jerky. The flavor profile is simple and savory. There is just the right balance of sweet and salty. The lean venison creates a slightly tougher jerky, but I enjoy the extra chew.

Garlic Pepper Beef Jerky: Though their original beef jerky recipe is nearly perfect, this variation is a pretty good alternative as well. Adding a hint of garlic and a strong black pepper finish to the original recipe, the garlic pepper jerky has an extra bold flavor.

Kangaroo: Yes, you read that right. You may have though ostrich and alligator were exotic, but kangaroo is a whole new level of unique (at least in the US). I have never eaten kangaroo in any form. I really had no idea what to expect. In terms of texture, it was much more tender than most of the other meats. It was so tender that I almost wouldn't classify it as jerky. The recipe is the same as many of the other meats. However, the flavor was more sharp. Though not exactly the same, I almost picked up a salami or pepperoni flavor vibe.  I will admit, however, that the thought of eating kangaroo was difficult to get over.

That wraps up my take on the Mountain America line of jerky. While some flavors were better than others, there is no question that I would rate the entire product line 5 stars. It's difficult, but I'll try to rank the flavors to give you an idea of my favorites. In reality, you can't go wrong with any of them.

1. Wild Boar
2. Original Beef Jerky
3. Venison
4. Elk
5. Garlic Pepper Beef
6. Alligator
7. Habanero Beef Jerky
8. Ostrich
9. Kangaroo

Don't forget to check out Mountain America's other products @

Mountain America Jerky Round 1.

Owner, Chuck Watson, started Mountain America Jerky in the 1997. After more than sixteen years, Chuck still smokes his premium jerky daily. Focusing on quality ingredients and specializing in exotic meats, Mountain America ships smoked meats and cheeses all over the country.

I found Mountain America online and was immediately intrigued by their wide selection of product. In addition to the usual suspects (beef & venison), Mountain America also makes jerky from fish, wild boar, alligator and even kangaroo. After a quick exchange of emails with Chuck, I couldn't wait to sample and review the Mountain America line of jerky.

Chuck was generous enough to send a wide variety of jerky samples. Below is a rundown of the various flavors.

Alligator Jerky: Easily one of the most unique and exotic, the alligator jerky was also one of the best. More tender than most of the other types, the alligator jerky recipe is a simple soy sauce, brown sugar base. It's a little on the sweet side with just enough salt and pepper to balance the flavor.

Wild Boar Jerky: This was the first pork jerky that I've had. It was every bit as good as beef. The wild boar jerky has plenty of chew and rich, savory flavor. Not as sweet as the gator jerky, I would almost characterize the flavor as "BBQ like." Regardless of what you call it, it was very tasty.

Beef Jerky: Compared to gator and wild boar, beef jerky may seem boring. However, this is no ordinary beef jerky. In fact, it's PERFECT beef jerky. Both the flavor and texture are right on point. It's salty, but still has great beef flavor and finishes with just a bit of black pepper. I can't even begin to compare this jerky to the stuff you find on gas station counters.

Elk Jerky: This lean elk jerky has a bit of extra chew. Like the beef, it too is a good balance of salty and savory flavor. The black pepper is a bit more pronounced, but not over powering. This jerky reminds me a great deal of the home made venison jerky I make in the fall.

Ostrich Jerky: My friends and family that sampled this jerky were shocked to learn that it was ostrich. Actually considered a red meat, ostrich has a rich flavor that wouldn't find in most birds. Though I found there was a slight difference.

As I said, Chuck was VERY generous with samples. I'll feature the rest of the flavors later on this week. While you wait for round 2, check out Mountain America online

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