Duane Hull Webboard User Reg: 09-23-2011
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Loc: Marrero, LA
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Recently, a lot more options have become available for chicken jerky made in the USA from quality ingredients grown in America. At least one advertises that it is made from human-consumption quality meat. I have found two brands that I like more than the rest. Sadie favors one just slightly more than the other, but she spins in circles for either. My dilemma in settling on one is ignorance of ingredients, especially in the one that Sadie prefers, so I need the input of the members.
One has sliced tenderloins, vegetable glycerin, and potassium sorbate (a preservative). It is a little moister and resembles more closely homemade jerky.
The other is drier and has a more processed appearance. It contains chicken, brown rice syrup, flax seed oil, and green tea extract.
Any enlightenment on these ingredients, and opinions on preference, would be greatly appreciated.
I think the choice comes down to would you rather have potassium sorbate or brown rice syrup for a preservative? Personally I'd probably choose to stay away from sugars for my dog. And potassium sorbate is really safe.
I would imagine that it is a liquid made from broken down protein , like the "jelly" that forms on soup after you put it into the refrigerator. Most likely it is a by-product of something else that is manufactured and someone came up with an idea to use it.
Tracy Collins Webboard User Reg: 10-09-2008
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Loc: St. Louis, Missouri
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Glycerine is widely used in both food and cosmetics because it keeps things moist. (Chemically, it is "hygroscopic"--it absorbs atmospheric moisture.) my guess is that's why it's in this jerky-- to keep it moist and chewy.
It's derived from fats--either animal or vegetable. The source doesn't matter. Glycerine is glycerine, unless you are a vegetarian. Most of it is a byproduct from soap manufacture.
It also tastes sweet. It's a safe product, as chemical additives go.
My DYI mind wonders how difficult it would be to make your own jerky, if additives are a concern. Slice some chicken and put it in a 150 degree oven until it turns to leather. Over-microwaving would do the same thing.
Duane Hull Webboard User Reg: 09-23-2011
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Loc: Marrero, LA
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I DYI sometimes, but it is much more expensive than processed dog jerky. It is also very time consuming (prep AND cleanup), considering my schedule. There is an "all-natural" brand that sells for $30.00/lb, which I consider exhorbitant.
From what I'm gathering, option #1 in my OP sounds like a safe and practical alternative, at $14/lb. It is Sadie's preference, and I like the whole sliced meat aspect, rather than processed pieces parts.
I'm not afraid of preservatives, but I do want to know if there is something that I should avoid, or if one is signioficantly better than another.
Connie Sutherland Moderator Reg: 07-13-2005
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Loc: North-Central coast of California
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Quote: Tracy Collins
Based on the ingredients, these both seem like fine products. I'd go with whichever one she likes better.
Ditto, and I agree that potassium sorbate is in a top safety tier of food preservatives.
ETA
There is an old thread somewhere here about making poultry-breast "jerky" in the microwave that's extremely simple, too. I could dig it up if anyone wants it.
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Ingredients in chicken jerky
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