They sell this stuff at Cost Plus Imports in Northern California. It tastes OK but it is a little too moist and a little too over-flavored. Its very different from the mass produced jerky you buy at the grocery store. With shipping, the price here is not much better than Cost Plus.

laohu1 wrote:When I first saw this on woot last year, I read the reviews to see what this jerky was like. After I saw all the comments complaining about the flavor and moisture, I quickly realized that this jerky is made like Chinese jerky, which I grew up with and love. Tried it then and have bought them in all the subsequent woot deals. I've even managed to turn my friends into Krave zombies. The Chili Lime and Sweet Chipotle are my personal favorites out of this offering. Wish this had the Garlic Chili Pepper, but I'm still in for 3!!!

Yep, I agree. Tastes just like the Chinese jerky I grew up with.

The Corn Syrup was a deal breaker for me. I don't do that stuff anymore...

Try the new Krave Soylent Green Jerky - all natural!

I bought this the last time it was on here. I regret wasting money on it. i love beef jerky, but I wasn't happy with any of them :/

Wow reviews on here have been awful. Always willing to try new jerky but I will pass thanks to wooters

I buy this stuff from woot fairly often. The jerky is pretty tender, but if you buy 3 (x5) PLEASE be sure to eat it all within a few months. This stuff will get hard and chewy if left in the back of the pantry for too long.

Also, regarding the sweetness, I think only the Teriaki is particularly sweet, and the basil/citris to a lesser extent. The others are just fine.

The Pineapple-Orange (not in this set) is probably the sweetest they make. That's the flavor that's most like candy.

the only description for this was NASTY. Unless of course, you like eating stuff that leaves a sticky goo on your fingers from eating, and a sticky goo on your hands from reaching into a bag. My life is way too short to order more Krave to throw into the trash. Even the cat snubbed her nose at it, and she'll eat anything

I bought this the last couple of times it came around... loved it! Very moist and flavorful.

I love jerky but it's easier for me to make my own and way cheaper too. you can find meat cheap if it's about to expire and when you season it and dehydrate it your good to go, I think, I've only gotten sick a couple of times

This reminds of Pink Floyd's 'Another Brick in the Wall' song--"yes, you, you behind the fence....."Stand still with it..."If you don't eat your meat, you can't have any pudding..."

Really, Woot, we are selling meat? How about the Greek Aunt in My Big Fat Greek Wedding: "You don't eat meat, so ok, we make lamb"..

I've had it with Jerky beef, the next person moves and the whore loses a kidney...(Trading Places)...Ok enough with the meat references...

Oops, one more...."Where's the Beef"?

I bought some during a w00t off and it was FAIL! Soggy artificial flavor fabulous jerky....
I DO NOT recommend. Sonoma Valley needs to stick to Wine.

Check out all the press reviews.... man who did they have to bribe...

http://www.kravejerky.com/press.htm

ruprecht wrote:Yeah, I had these previously. This stuff is full of sugar and is more candy than jerky.

Serving size 28g
Sugar 8g.

1/4 sugar so it is actually less sugar than jerky, but point well taken.

This should go well with the Black Zepplin Petite Sirah on wine.woot today.

Are these Kosher? If so, what Kosher certification?
I want in!

Why so much moisture in this jerky? I don't want to pay $23/LB for water. They should freeze dry this thing so all I eat is protein and powdered form of those flavors.

WIKI_


Jerky is lean meat that has been trimmed of fat, cut into strips, and then been dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. I didn't like this stuff when it arrived. too wet for me.

I bought this last time around ... The flavors were great, but a couple of them are very dried out. It's like eating cardboard with garlic flavoring on it. Well worth the investment, but expect at least one bag of the garlic to be unworthy of eating.

'gourmet jerky' is an oxymoron.

Finally purchased these the last time they showed up on wine.woot. Liked it so much that I purchased 3 orders of this round.

The jerky is definitely more moist than most other brands. I find it to be in the top tier of jerky offerings. Even the last round's Pineapple Orange Jerky hits a great spot if you're looking for something a little sweet.

For reference, I am a jerky fiend and have tried these other brand within the past 6 months:

Jack Link (every flavor, including the Hot and Spicy beef stick variety), Slim Jim Tabasco jerky, World Kitchen Brown Sugar Jerky, Halal Beef Jerky (most flavors), Wild Ride Jerky (Hot and Spicy, Peppered flavors), Buffalo Bill's Country Cut Jerky (Chipotle Habanero, Honey Pepper)

therealjrn wrote:Some of these seem to have a lot of corn syrup in them.

http://www.idfa.org/files/hfcs0001.pdf

Yeah, avoid this Woot.

The sweet chipotle jerky has HFCS and therefore not all-natural.

now if only they had vegan jerky... alas, I must pass.

Worst jerky ever. Like chewing on a sweaty gym sock. The jerky is way moist and the "flavor" is a thick coat of powder. Ick, yuck and gross!!!

From the Description:

Tender pork slices are soaked in teriyaki, brown sugar, and a smoky soy marinade resulting in a moist and flavorful jerky with a hint of sweetness balanced by the natural savory profile of pork, without all the excess salt
Ingredients: Pork, sugar, sorbitol, corn syrup, gluten free soy sauce (water, soybeans, rice, salt), soybean oil with citric acid, salt, michiu rice wine, spices.

This concerns me because unlike traditional jerky, which uses beef, this uses pork, which should not be eaten raw. I feel same way about poutry-based jerky. Smoking and dehydration are not effective ways to kill parasites since the pork remains moist. And nothing in the ingredients is especially harmful to parasites. The rice wine and salt are probably too diluted to be effective, especially since the jerky is supposedly low sodium. Leep in mind that we're talking about multicellular parasites, i.e. worms, with defensive abilities, not simple unicellular bacteria. I suppose being submerged in marinade for days may drown them but I have no idea how this jerky is prepped. Marinating is certainly not enough at home, which is why we're told to cook pork to 145F (it used to be 160F).

danetix wrote:Yep, I agree. Tastes just like the Chinese jerky I grew up with.

Thanks for warning me because I find CHinese style jerky way too sweet. Basically, it tastes like fruit jam spread on dried meat. The texture is also often too fibrous.

I do like shredded squid jerky (which is more Japanese) and tofu jerky, however, especially when the latter is made to imitate beef.

cjpowers wrote:Serving size 28g
Sugar 8g.

1/4 sugar so it is actually less sugar than jerky, but point well taken.

It's not just the sugar making it sweet, but also the sorbitol (a alcohol sugar often used as a sweetener) and wine. This stuff sounds way too sweet for my taste.

sdc100 wrote:
This concerns me because unlike traditional jerky, which uses beef, this uses pork, which should not be eaten raw.

There's this common southeast Asian snack which I guess would be most comparable to Slim Jims though just barely. It's about the size of a hot dog but looks more like it's made from chopped up spam. Comes in single servings, vacuumed packed with a pickled Thai chili.

Here in the U.S., it has a huge FDA label to cook thoroughly before consuming because it's basically raw pork with spices and vinegar.

You'll get blank, confused stares if you told a "native" consumer to cook it. I assume the vinegar/brining (?) "cooks" it. My boyfriend won't come near it, but hey, millions of us have eaten it "raw" for a long time unscathed.

I know, us crazy Asians.

I bought the sampler pack of this the last time it was on wine.woot and thought it was excellent. My least favorite was the pineapple-orange because (as previously indicated) it was too sweet for my tastes. Since that flavor is not included this time around, I am in for 2.

If you are comparing this jerky to slim-jim (or anything remotely similar) and are disappointed in it, then stick with your slim-jim............

BeastMasterJ wrote:This stuff will get hard and chewy if left in the back of the pantry for too long.

Then it would be too much like actual jerky!

sdc100 wrote:From the Description:


This concerns me because unlike traditional jerky, which uses beef, this uses pork, which should not be eaten raw.

Trichinosis, the parasite in pork that used to be the reason not to eat undercooked pork, has been gone from the U.S.-grown pigs for a long time. It is still found in some game meats, so make sure you cook your bear thoroughly.

If this is made from U.S. pork, it's not a problem.

Poultry, though, is less acidic than beef and pork and is much more likely to pick up and harbor stuff, and some chickens have salmonella living in them. Cook the chicken all the way through, but don't freak out about the pork.

Saynac wrote:Finally purchased these the last time they showed up on wine.woot. Liked it so much that I purchased 3 orders of this round.

The jerky is definitely more moist than most other brands. I find it to be in the top tier of jerky offerings. Even the last round's Pineapple Orange Jerky hits a great spot if you're looking for something a little sweet.

For reference, I am a jerky fiend and have tried these other brand within the past 6 months:

Jack Link (every flavor, including the Hot and Spicy beef stick variety), Slim Jim Tabasco jerky, World Kitchen Brown Sugar Jerky, Halal Beef Jerky (most flavors), Wild Ride Jerky (Hot and Spicy, Peppered flavors), Buffalo Bill's Country Cut Jerky (Chipotle Habanero, Honey Pepper)

If you like this type of jerky, which many people described as Chinese-style, you should visit jerky shops in Chinatowns which prepare their beef, pork, chicken and shrimp jerky fresh. Some of them have even gotten praise in Zagats. For example, search "New York chinatown jerky."

Great idea Woot!!!!!

Sell some meat, pack it up nice, ship it via "Smart Post" it will be jerky by the time it arrives!!!

craigthom wrote:Trichinosis, the parasite in pork that used to be the reason not to eat undercooked pork, has been gone from the U.S.-grown pigs for a long time. It is still found in some game meats, so make sure you cook your bear thoroughly.

If this is made from U.S. pork, it's not a problem.

Poultry, though, is less acidic than beef and pork and is much more likely to pick up and harbor stuff, and some chickens have salmonella living in them. Cook the chicken all the way through, but don't freak out about the pork.

I;m not sure I trust that. I work with immunocompromised patients and I've seen Trichinella in at least 2 patients in the last 7 years and they deny that they've had foreign pork or game animals. While it's true that a healthy person probably won't get infected, the fact that Trichinella present is a concern to me. I suspect that the pig feed is not as clean as one might think. This why the USDA still tells people to heat pork to at least 145F as of December 28, 2011.

Unless I'm doing the cooking, I often have no idea where the ingredients of processed foods originate. In terms of this jerky, the overall description does say "domestic meats." But it's very interesting that later, only the beef specifically says "domestic." The turkey and pork leaves out the word "domestic." I wonder why...?

Hmm maybe not for me... I like jerky thats dry and stringy (in the intentional way)

Sister in law. Bane of my existence.

Maybe if it was espresso flavored, I'd do it again.

It really wasn't all that good for all the points outlined before. Just icky, sugary, non-beefoid flavored flavored meat.

alison653 wrote:SNL Skit, Bob and Wendy Whiner, played by Joe Piscopo and Robin Duke, ran from 1982-1984.

It's Doug and Wendy Whiner, but you win anyway!

BeastMasterJ wrote:This stuff will get hard and chewy if left in the back of the pantry for too long.

It's JERKY. If it isn't ALREADY hard and chewy, then it's not, well, jerky.

This was waiting for me in my mailbox when I came home today. Huzzah!



(From the aforementioned Facebook giveaways they do on Fridays)

I know I probably sound like I work for them given how many times I've posted on this, but I really love this jerky, or for some of you, "jerky" :-P

BTW, I haven't Woot this woot (yet). Not a big fan of turkey and right now with the sale at Vons, it's a better value for me to just buy the flavors I want at the store.