Directly off Exit 285 of Interstate 35 in Salado, Texas lies one of the world’s most wonderful places.
All sorts of wonderful little gifts and food-stuffs, but the best part? Their jerky.
Now some love the Robertson’s old-fashioned hickory smoked stuff. Me? I don’t care for it. But I love the Choppin’ Block jerky. That mesquite-smoked stuff is just wonderful. Smoked strips of beef. Good seasonings. Just the right thickness so it’s got some substance to it but it’s not too tough. Not too dry, not too moist. Without question it’s my go-to favorite.
Any time I drive by, I must stop in and pick up a 1 pound bag.
This past weekend I tried a few other things out. They now have a “hot” jerky and a buffalo jerky.
The buffalo was good. Thick chunks of meat. Very hearty. But you better love black pepper. It was very peppery. I enjoyed that, but my kids didn’t… just too much for them.
The “hot” would vary in heat. Some strips would leave a really good heat in your mouth, some strips would be nothing to sneeze at. The recipe also had a hint of sweetness to it, which I think complemented the heat.
Certainly I’m not giving up on my standard mesquite smoked jerky, but from time to time I’ll pick up a small bag of the other two depending how I’m feeling.
Now that I think about it, I should have picked up one of their smoked hams for Christmas dinner. Mmmm.